Recipes for your Deep Fryer
For perfect batter
1.Always shift all dry ingredients, then add liquids. Mix until smooth.
2.Keep your batter as cold as possible (it will be crisper)
3.Coat food in seasoned flour before batter, the batter will stick to the food better.
4.Fry until golden brown.
5.Always use the deep fry “cooking with home battered food” technique, see page 29 for more information.
Beer batter
1 cup plain flour
½teaspoon baking powder pinch salt
¾cup cold beer
Crispy sesame batter
1 cup cornflour
2 eggs
¹⁄³ cup water, chilled
2 tablespoons sesame seeds
Sweet fritter batter
1 egg
²⁄³ cup milk
1 cup self raising flour
1 tablespoon caster sugar
1 tablespoon melted butter or margarine
Note: For savoury batter replace sugar with salt.
Tempura batter
½cup plain flour
¼cup rice flour
1 teaspoon bicarbonate soda
1 cup soda water, chilled
1 egg
Note: It’s very important to keep this batter cold.
Easy crispy coating
1egg
1tablespoon water or milk
1cup rice flour
pinch of salt / pepper
1.Beat egg and milk. Season flour with salt and pepper.
2.Dip food in egg mix and then coat with flour.
3.Deep fry at settings
Prawn cutlets
750g green king prawns ½ plain flour
1 egg, lightly beaten
2 cups fresh breadcrumbs lemon wedges to serve
1.Peel and devein prawns, leaving tails intact. Dry thoroughly.
2.Coat prawns in flour, then egg then breadcrumbs. Shake off excess crumbs.
3.Heat the oil to settings
4.Drain and serve immediately with lemon wedges.
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