GORDON RAMSAY RECIPES

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

Although they lend themselves very well to numerous recipes, it is without a shadow of a doubt in crunchy batter that the courgette flowers give the greatest satisfaction. Here then three different ways to obtain an excellent batter for crunchy and tasty pumpkin flowers.

Pumpkin flower batter: the traditional method

To prepare the batter, they exist different proceedings. The traditional one requires only one egg, one liter of water and 100 grams of flour. Sift the latter into a bowl, add the beaten egg and pour in some milk. Stir constantly until the flour is completely diluted. When the batter for pumpkin flowers will be smooth, soft and without lumps, you can use it with the desired recipe. Then gently clean 200 grams of pumpkin flowers, leaving the stem intact. Then engrave the flowers vertically, carefully removing the pistil. They are washed in cold water, drained and then dipped in a pan with abundant oil and batter, taking care to turn them often. When they are well browned, the only thing left to do is drain them and place them on absorbent paper to let the oil drip before serving.

Batter and beer

Another way to prepare the pumpkin flower batter is to variant of beer: in this way a slightly more swollen mixture is obtained. Always serve 100 grams of flour and 200 ml of fresh lager. We need to sift the flour and add all the other ingredients, mixing well to obtain a smooth mixture. Resting for about half an hour is essential, before using it for frying.

Japanese Tempura

Finally, an alternative coming from the Rising Sun is the Japanese batter, better known as Tempura. It's great for the fish fry, but it is also very good for pumpkin flowers. To prepare it, 200 ml of carbonated cold water, 100 grams of flour and an egg are required. Beat the egg yolk in a bowl and then add water and flour. It is stirred by removing only the largest lumps and left in the refrigerator for at least an hour. Still cold, it is used with the chosen ingredients, knowing that thanks to its temperature this batter will allow the fry to be even more crispy and little oily. The merit is of the thermal shock on contact with hot oil.

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Tag: batter

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