Crispy batter

Universal, for any products, the best! Crispy batter is suitable for meat, fish and vegetables. Even bananas can be fried in batter. The crust from it turns out very crispy and appetizing! The batter is made simply and easily.

hallen-bunny

The author of the recipe

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Composition / ingredients

Servings:

Eggs

Flour

Vodka

Vegetable oil

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 9 g

Fats 49 % 20 g

Carbohydrates 29 % 12 g

303 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make a crispy batter? Prepare the products. Keep in mind that it is better to prepare the batter in advance, at least an hour before cooking. During this time, the gluten contained in the flour will develop well. The dough will become elastic, and the batter will better envelop the pieces, stick to the product and will not shrink when frying.
Step 2:
Break the eggs into a batter dish.
Step 3:
Mix the eggs with a whisk until smooth. It is not necessary to beat the eggs strongly, only to combine the protein and yolk. The batter will be even more airy and crispy if you first divide the eggs into whites and yolks, beat them separately, and then combine.
Step 4:
Add vegetable oil and vodka to the eggs. Do not be afraid of the presence of alcohol in the dish. It will completely evaporate during heat treatment. Since alcohol evaporates at a lower temperature than water, being in the batter instead, when frying, evaporating quickly, it will make the products more airy and crispy.
Step 5:
Then add salt to taste, ground black pepper or any aromatic spices you like. A particularly alluring aroma can be obtained with the help of ground nuts or cheese. Add about three tablespoons of flour. Flour comes in different grades and densities, so it is difficult to determine its exact amount. Look at the consistency of the batter, it should turn out like dough for pancakes or like thick sour cream. If necessary, add more flour.
Step 6:
Gently mix the batter so that there are no lumps. If the batter is too thick, then you can dilute it a little with boiled cold water.
Step 7:
In such a crack, you can fry meat, fish, poultry, any vegetables, as well as seafood. With the help of crispy batter, you can prepare wonderful snacks for beer, such as sausages in dough (batter), crab sticks and onion rings beloved by everyone.

Often the batter is prepared on the basis of water or milk. However, there are a lot of other ingredients for the liquid base of the batter. For shrimp, seafood and fish, a batter based on white wine or light beer is suitable. It is appropriate to use red wine or vodka for meat, while a batter based on homemade tinctures, juices and fruit drinks is suitable for sweet dishes.

For 100 grams of products that you want to fry, you need 100 grams of batter.

Bon appetit!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.