Tag: batter

Recipe Onion rings and carrots in beer batter – Italian Cuisine

Ingredients

180 g beer
150 g rice flour
30 g corn starch
20 g soy sauce
10 g apple cider vinegar
10 g acacia honey
2 sachets of saffron
2 carrots
1 onion

Duration: 15 min

Level: Easy

Dose: 4 people

To prepare onion rings and carrots in beer batter, mix 150 g of rice flour, 30 g of corn starch, 2 sachets of saffron and 180 g of beer, obtaining a batter.
Plunge slices of vegetables to taste (we chose 1 onion and 2 carrots), then fry them in plenty of hot peanut oil for a couple of minutes; drain them on kitchen paper, salt and serve immediately, accompanying with a sauce obtained by mixing 20 g of soy sauce, 10 g of apple cider vinegar and 10 g of acacia honey.

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ideas for batter and filling – Italian Cuisine

Crispy on the outside and with a soft and tasty heart. We prepare the fried courgette flowers

Fried courgette flowers are a delicious finger food to be served at the table in these early spring days. You can stuff them in many ways and choose different types of batter.

The classic Roman recipe

To prepare the courgette flowers in the Roman style, first wash the flower thoroughly and dry it gently so as not to break it. Fill it with mozzarella and anchovies, after having deprived it of the pistil and pass it in a star made of flour water. To prepare it, just mix a spoonful of flour and a glass and a half of cold water, slowly adding more flour and more water until reaching the perfect consistency, neither too thick nor too liquid.
To close the flowers, join the ends of all the petals and weld them around to prevent the fillings from coming out.
After passing the flowers in the batter, drain them to remove the excess and fry them in boiling seed oil. They must be salted and eaten immediately otherwise they lose their crunchiness.

Variants for the batter

You can prepare a soft and slightly leavened batter by dissolving 15 g of fresh brewer's yeast in a little sparkling water. Separately mix 150 g of 00 flour with 200 ml of sparkling water and add the yeast. Complete with a pinch of salt.
For a super crunchy batter you can replace 00 flour with rice flour and if you want a batter similar to that of Japanese tempera, mix an egg yolk with 100 gr of 00 flour and 200 ml of sparkling ice water.

Variants for the filling of courgette flowers

Do you want to prepare vegetarian fried courgette flowers? Fill them with mozzarella and dried tomatoes in oil or with steamed and mashed potatoes and green beans creating a sort of cream. Also add some pesto if you like.
If you have stale bread, instead, use the chopped crumb with an egg, basil and Parmesan to fill the flowers. A creative and very tasty recycling!
For a non-vegetarian and very tasty variant, replace the classic anchovies with cold cuts such as speck or mortadella.
As for the choice of cheeses, however, you can replace the mozzarella with a scamorza or with ricotta. Always take care that the filling is not excessively soft and creamy, because during cooking it may come out.

Zucchini fritters with black tea batter – Italian Cuisine

Certainly you will have eaten zucchini fritters, but we assure you that these zucchini fritters with batter to you green Black Elk have an extra gear! Yes, because courgettes, generally with a delicate and sweet taste, become tastier with the combination of this you special, which comes from ethical crops is organic and FairTrade. If well mixed, it gives the batter a really tasty note. Try this recipe.

Spread the courgettes then grate them with a grater with large holes.

Transfer them to a colander and leave them to drain for about an hour so that the vegetation water is lost.

Put the flour and brewer's yeast in a bowl, stir and pour the you black Black Elk.

Mix everything and add the grated cheese and salt; at this point add the prepared zucchini and stir until a homogeneous mixture is obtained. Cover with plastic wrap, drill holes with a small knife and place a damp cloth to cover everything.

Let rise for about 2 hours, possibly at a temperature of around 28 ° C.

At this point, take a few spoonfuls of the dough and dip them in the warm oil at 180 ° C.

Add a few tablespoons of dough at a time, to prevent the oil temperature from lowering.

Fry for a few minutes, turning the fritters with a skimmer for even cooking. Drain the pancakes and transfer them to the fried yellow paper to dry off the excess oil. Serve the hot zucchini fritters seasoned with a few flakes of Maldon salt.