Description
A recipe for a crispy batter that stays crunchy for a long time, perfect for deep frying various ingredients. This versatile batter can be made with regular all-purpose flour or a gluten-free version using rice flour and cornstarch. The two-step frying process ensures a golden, crispy, and non-greasy coating that remains crisp even after cooling.
Ingredients
Regular Batter Ingredients
- 1 cup all-purpose flour
- 2 Tbsp rice flour
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 cup ice-cold water (add more as needed)
Gluten-Free Batter Ingredients
- 1 cup rice flour
- 4 Tbsp cornstarch
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 cup ice-cold water (add more as needed)
Additional
- Cooking oil (for deep-frying), enough for 1.5 to 2-inch depth in pot
Instructions
- Prepare the batter: Only prepare the batter when ready to fry. Mix the flour/starch, baking powder, and salt in a bowl, then add ice-cold water and stir carefully with chopsticks. For all-purpose flour, avoid over-mixing; lumps are okay. For gluten-free batter, ensure the consistency is thick but not pasty.
- Prepare the frying oil: Pour 1.5 to 2 inches of cooking oil into a stainless steel pot or Dutch oven. Preheat the oil to 330°F. Use a deep-fryer thermometer or test with a wooden utensil for steady bubbles.
- First frying – coating and frying: If frying ingredients with high water content, dredge them in a thin layer of flour (or cornstarch for gluten-free). Dip in batter and fry without overcrowding to maintain oil temperature. Cook the food inside the batter until done, following ingredient-specific frying times.
- Cooling after first fry: Remove fried items to a rack and let cool for at least 10 minutes. For prep ahead, store the half-fried food in the fridge and fry the second time before serving.
- Second frying – crisping: Remove crumbs from oil, heat oil to 375°F. Fry the items again quickly until golden brown. This step crisps the batter further.
- Keep warm: Place fried food on a rack over a baking sheet and keep warm in an oven at about 200°F until serving.
Notes
- Measure and spoon ingredients carefully for accuracy, preferably using a scale.
- Do not over-stir all-purpose flour batter to avoid gumminess and excess oil absorption.
- Maintain proper oil temperature: 330°F for the first fry, 375°F for the second fry to ensure crispiness.
- Dredging wet ingredients in flour or cornstarch before battering helps absorb moisture and improve crispness.
- Do not overcrowd the frying pot to prevent temperature drops and soggy batter.
- You can prepare the first fry ahead and refrigerate the food to fry the second time when ready to serve.
- Using a rack to drain fried food prevents sogginess compared to paper towels.
