Batter is a batter in which the product is dipped before frying. The product comes out with a crispy brown crust, looks very appetizing and remains juicy. Traditionally, batter requires eggs, flour, and a liquid base.
There are many different recipes for batter and dishes using it. Meat, fish, vegetables and even fruits are fried in batter. The batter itself can be classic, sweet, spicy or filled, but there are some rules for its preparation that you need to know, as well as tricks and nuances.
The liquid component of the batter can be varied, depending on your dish. For example, beer batter will perfectly complement meat and shrimp. Milk batter is good for fruits, berries and sweet dishes. Kefir batter will turn out to be more lush and airy.
Eggs for batter must be specially prepared. Separate the whites, beat them and put them in the refrigerator. We mix the yolks with flour and a liquid base. It is advisable to sift the flour, and the dough itself must be thoroughly kneaded until smooth. At the very end, just before frying, we add our chilled whipped egg whites to the dough and stir.
The main secret of batter is the temperature difference. The dough should be cold and the cooking oil hot. This is necessary so that the batter immediately grabs and does not spread. For better binding of the product with the dough, it is recommended to dry the product with a napkin or dip it in flour.
Variants of batter with filler are very original. In the finished dough, you can add spices to taste, herbs, garlic, grated cheese.
When frying, it is recommended to turn the product over for an even color, and the finished product is taken out with a slotted spoon and placed on a paper towel to remove excess oil.
