One with eggs (suitable for fish and vegetable tempura), the other without. And then the advice to make it perfect
With very few ingredients and a few minutes you can prepare an extraordinarily crunchy batter to wrap vegetables, fruit or fish.
In order not to be too heavy or worse, too greasy, you must, however, follow some small precautions.
Here, then, are our suggestions for preparing the perfect batter.
You can follow two recipes: one with eggs and one without
The first is faster and goes well with delicate preparations such as fish and vegetable tempura.
Instead, the batter with eggs is perfect with cheese or fruit.
For the batter without eggs you simply have to mix 100 gr of flour with 240 ml of very cold gaseous liquid by hand. You can use water or beer. Add the liquid paste flush until the consistency is as thick as you wish. Add salt or sugar depending on the type of preparation.
For a very light batter, replace the 00 flour with rice flour.
Then you can simply pass the vegetables cut into strips or the fish into the batter and fry in hot oil.
For the batter with eggsinstead, you will need 1 medium egg, 80 g of 00 flour, 100 ml of milk.
Divide the yolk from the albumen.
Beat the egg yolk with an electric whisk and add the very cold milk and the sifted flour and continue stirring.
Whisk the egg white until stiff with the mixer and add it to the rest, stirring from top to bottom.
Add salt or sugar depending on the type of preparation.
Dip the ingredients to be fried in the batter and then cook a few pieces at a time in boiling seed oil. Drain on absorbent paper before serving.
Someone also adds a pinch of baking powder, but if well mounted the egg white will not be necessary.
Here are our best batter-based recipes
This recipe has already been read 203 times!