Best 4 All Round Dry Batter Recipes
Craving a crispy and flavorful coating for your favorite fried foods? Look no further than this all-round dry batter recipe. With just a few simple ingredients, you can create a versatile batter that adheres perfectly to your chosen ingredients, resulting in a golden-brown and incredibly delicious crust. Whether you're a seasoned cook or a beginner in the kitchen, this dry batter recipe is your secret weapon for creating irresistible fried dishes. From classic fish and chips to succulent chicken tenders, crispy onion rings to delectable vegetable tempura, the possibilities are endless. Get ready to elevate your frying game and tantalize your taste buds with this easy-to-follow, all-round dry batter recipe.
Let's cook with our recipes!
CLASSIC WAFFLES
A lovely, crispy waffle perfect for the morning.
Provided by Megan
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Nutrition Facts : Calories 379 calories, Carbohydrate 47.6 g, Cholesterol 112.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 899.1 mg, Sugar 8.8 g
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
ALL ROUND DRY BATTER RECIPE
See, my daughter and grandkids love eating KFC, Mc Donalds chicken. Why? Only for the coating on the chicken! My daughter would go so far as to nibble on the crispy spicy coating and leave the chicken for ME! Not that I'm complaining bout eating the chicken itself;I wasn't happy about the ingredients in the coating. I just wanted my daughter to eat something without additives, preservatives, chemical compounds etc. So, yours truly decided to create her own seasoning flour. Tried and tried until one afternoon, I served the chicken before my baby and she rewarded me with this gorgeous SMILE :D
Provided by Ainol Ahmed @mah1lawyer
Number Of Ingredients 6
Steps:
- I've put down spices cos it's depends on personal preferance. I use curry powder AND 1 tsp chillie powder cos my daughter likes it really spicy. Instead of curry powder, you may add chillie powder, cayenne pepper (some like HOT!). Or if you like milder stuff, then simply add 1 tsp of oregano or just plain black pepper. And if you can't take the heat, omit spices. Only I would suggest adding 1 tsp of turmeric powder to enhance the colour.
- Decide what you plan to store it in, ie, a sandwich bag, a jar, a tin...whichever. Now into this container, throw in all the ingredients. Close it up, or if a sandwich bag, seal it, and now give it a good shake! SHAKE RATTLE & ROLL it baby!
- VOILA! The all round dry batter is ready for use. How to use? Simply dip the chicken or even vegetables like aubergines, ladies fingers etc in egg, and roll in the flour. All that's left is to fry it in medium hot oil. Its done! And the ease of this floour is that you can make it in bulk and simply store it in the fridge for use anytime. Its so simple and yet creates deliciously crunchy, crispy coating when fried, with no additives, chemicals, preservatives!
THE BEST ALL PURPOSE DEEP FRY BATTER
We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.
Provided by Corilayn
Categories Meat
Time 20m
Yield 15 pieces of fish, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients, except the extra flour, whisk together.
- Add beer and only mix lightly.
- DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
- You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
- For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
- Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
- This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
- When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).
Tips:
- Make sure all ingredients are at room temperature before mixing. Room-temperature ingredients will combine more easily and create a smoother batter.
- Use a light hand when mixing. Over-mixing can develop the gluten in the flour and make the batter tough.
- If you're using a wet ingredient like milk or water, add it a little at a time until the batter reaches the desired consistency. You don't want the batter to be too thick or too thin.
- For a crispier batter, add a little baking powder or baking soda to the dry ingredients. This will help the batter rise and create a crispy crust.
- If you're frying the batter, make sure the oil is hot enough before adding the battered food. This will help the food cook evenly and prevent it from sticking to the pan.
Conclusion:
An all-round dry batter is a versatile ingredient that can be used to create a variety of dishes. Whether you're frying, baking, or roasting, a dry batter can help you achieve the perfect crispy crust. By following these tips, you can make sure your dry batter turns out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
