Ok, so deep frying food isn’t the healthiest thing out there you can do. But it is one of the most delicious. That’s right. If someone tells you they don’t like a little deep fried goodness every now and then, they’re lying to you. Because a good solid deep fry batter recipe standby is imperative, and there are some recipes where a deep fry batter is crucial. And it’s not what you’d immediately think of (like fried chicken). No, we’re talking about cultural standbys like egg rolls, falafel, fried pickles, fritters, and a fan favorite – tempura.
There are quite a few options you have when it comes to creating a deep fry batter, and they both start with two basic varieties: wet batter and dry batter. We’ll let you guess how they differ. While dry batter is great for some things, like using an egg wash to cook up a quick schnitzel, sometimes you need something a little more substantial and that’s where the beauty of a wet batter comes in. A wet deep fry batter offers a more thorough fried covering and just gives your food a more traditional deep fried taste and texture. It’s what you think of when you think of tempura – an almost fluffy, crispy golden brown covering that works well on everything from seafood to vegetables.
Today, we’re going to talk about how to make a deep fry batter of the wet variety. It’s important to keep in mind that a wet batter is best when thought of as a blank slate for you to add flavor to. The most basic wet batter is made up of flour and water (using a 1:2 ratio, so 1 cup of flour and 2 cups of water). We like to mix things up a little here at The Culinary Exchange, so we use a slightly modified version, which we’ll share below.
Now, back to wet batters. There’s a huge range of deep fry batter options that people will use for different types of recipes. There’s beer batter, which is commonly used for seafood (like fish and shrimp); egg white batter, which fries up fluffy and tender; yeast batter, which creates a thicker and crispier shell; and a baking powder batter, which helps the batter rise and provides a more filling and crispy outer layer.
The batter we’re using today is a bit of a hybrid of the beer deep fry batter, and it’s something we picked up from Sam Sifton, the Food Editor of the New York Times. His take on a non-alcoholic version of beer batter is truly great and worth a shoutout.
Start with four simple ingredients: 1/2 cup of all purpose flour; 1/2 cup of rice flour; 1 egg; 1/2 cup of seltzer water (keep refrigerated beforehand so it’s cold). In a medium mixing bowl, whisk the eggs and the cold seltzer until it’s frothy. Slowly sift in the all purpose flour and rice flour and keep mixing until the deep fry batter is smooth. You’ll want to use this batter immediately, so that the effect from the seltzer isn’t lost.
Before deep frying, make sure whatever you’re frying is completely dry (this helps mitigate oil popping out of the pot and onto your skin). Dip the food into the batter and place in the oil. Fry it until the batter turns a golden brown and you’re done!
Do you have a favorite deep fry batter recipe? Share it with us in the comments!
FAQs
Use Cornstarch or Rice Flour
Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.
Why add baking soda to fry batter? ›
Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.
How do you make deep fry more crispy? ›
If you want crispy food, you need to dry it out. So when you deep-fry, and because water and oil don't mix, you're pushing out all the surface water with very hot oil. When hot oil comes in contact with water, tiny surface explosions (the bubbles you see) create craggy, crispy food.
How do you make batter stick when deep frying? ›
Also a good option is to do a thin layer of cornstarch on the meat before the egg wash (so cornstarch, then egg, then breading) and it never comes off! It's super critical to bring your oil up to temperature when deep frying.
What is the secret to crispy breading? ›
Cornstarch in the flour makes the crust crispier.
Cornstarch weakens the all-purpose flour's protein just enough to make the coating tender.
Does cornstarch make batter crispier? ›
Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.
What not to do when deep-frying? ›
If using a deep fryer, do not overcrowd the frying basket, which can cause undercooking, uneven cooking, and overflowing of the oil. To prevent splattering oil or burning yourself, do not touch the frying basket or add food while the basket is submerged in oil. It is important never to leave your fryer unattended.
What is the secret to crispy fried food? ›
Monitor Oil Temperature: Maintaining a consistent temperature when deep-frying is key to achieving a perfect crunch. Drain and Cool Properly: After frying, be sure to place your food on a wire rack or paper towel-lined baking sheet. This will help remove excess oil and keep them crisp for longer.
What makes deep fried food crispy? ›
The high temperature of the oil causes the water in the food to evaporate, creating a crispy exterior and a juicy interior. The oil also adds a rich and savory flavor to the food, as well as a moist and tender texture.
Why is my deep fry batter not crispy? ›
It's usually just oil temps. A trick I learned to get decent fried chicken and such without a thermometer was to put a chopstick into the oil to the bottom. If it starts bubbling at the tip then the oil is ready. If bubbles come from higher than just the tip of the chopstick, it's too hot.
And because it is neutral in flavor, it won't impart any additional flavors to your food. Which means that by any measure, whether it's smoke point, health or cost, canola oil is the best oil for deep-frying.
What ingredient makes things crispy? ›
If you're craving some extra crunch, look no further than a staple you probably already have in your pantry: cornstarch. Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it's not commonly included in roasted vegetable recipes.
Why is my battered fish not crispy? ›
Batter viscosity is also important. If the wet batter is too thick (in consistency) your cooked batter will be thick (in depth) around the fish and tends to soak up too much oil. Too watery on the other hand and it won't coat the fish properly, and will go soggy quickly.
What makes food crispy when frying? ›
The high temperature of the oil causes the water in the food to evaporate, creating a crispy exterior and a juicy interior. The oil also adds a rich and savory flavor to the food, as well as a moist and tender texture.
