Name: How to Make Dry and Crunchy Batter for Frying
Prep time: 10 min
Cook time: 5 min
Cuisine: Italian
Ingredients: 3/4 cup flour (00); 3/4 flour (rise); 2 eggs; 3/4 cup water (cold); 1 tablespoon paprika (optional for flavor and color); 2 cups zucchini (raw); 2 cups pumpkin; 13.4 cups fennel; q.s. salt; 41.4 cups peanut oil; 11.2 cups all purpose (AP) flour; 2/3 cup sparkling water; 11.4 cups all purpose (AP) flour; 3/4 cup beer; 2 eggs; 11.2 cups all purpose (AP) flour; 3/4 cup water (cold); 2 eggs (very cold); 1/2 cup all purpose (AP) flour; 1/2 cup flour (rice); 3/4 cup whole milk; q.s. salt; 1/2 cup sparkling water (cold); 11.4 flour (rice)

A batter that’s nothing short of perfect, which can also be prepared the day before, so you’ll be ready to fry your vegetables. I’ll explain HOW TO MAKE DRY AND CRUNCHY BATTER FOR FRYING. I assure you that you’ll achieve a really dry outside and super crunchy result. There are actually many types of batter that I will list below, such as beer, egg, whipped egg white, but honestly, this frozen one beats them all. Down among the ingredients, I’ll provide you with various types of batter for frying that are still effective and will make you look great. But let’s get to the many questions you ask me about the perfect batter. I’ll answer them here with various tips and secrets.

1) The right oil for frying is peanut oil or olive oil. The right amount of oil for the crunchiest and driest frying is one liter (approximately 4.23 cups) of oil for every kg (approximately 2.2 lbs) of product to fry.
2) Only and only if you need to fry fish, I recommend using semolina flour and especially breading the fish and frying it immediately; otherwise, the frying will absorb more oil. Therefore, for a crumbly breading that doesn’t become sticky, choose a weak flour. Flour strength doesn’t only concern soft wheat flour; flours such as oat, rice, spelt, rye, or millet are weak flours, while, as mentioned before, durum wheat is considered strong.
3) For any kind of frying, my advice is not to fry too much in advance but fry and enjoy instantly, because as perfect as the batter may be, once the fried item cools down, it loses its crunchiness.
4) Fry at a maximum temperature of 356°F (180°C), not lower. If cooked at too low a temperature, the crust struggles to form, the fat penetrates inside resulting in a heavy, greasy, and less crunchy fry.

5) Fry a few vegetables at a time.
6) Never salt the batter but add salt after frying is done.
7) It’s very important to dry the vegetables well before dipping them in batter and oil.

Visit also my site of recipe in italian language, I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.