This crispy batter mix is perfect for making golden, crunchy coatings on fried foods like chicken, vegetables, or seafood. The combination of flour, cornstarch, and leavening agents ensures a light, airy, and crunchy texture that stays crisp even after frying.
Ingredients:
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup cold water (add when mixing)
Optional Seasonings (for added flavor):
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or chili powder (for a slight kick)
Instructions:
- Prepare the Dry Mix: In a medium-sized mixing bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. If you’re using any optional seasonings, add them at this stage as well. Mix thoroughly using a whisk or spoon to ensure all the ingredients are evenly distributed.
- Add the Water: Gradually pour in the cold water while whisking continuously. Stir until the mixture becomes smooth and slightly thick but still pourable. The batter should be thick enough to coat a spoon but not so thick that it clumps.
- Rest the Batter (Optional): Let the batter rest for 5–10 minutes at room temperature. This allows the flour to absorb the water fully and ensures a more consistent texture.
- Heat the Oil: In a deep frying pan or pot, heat oil to around 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface quickly, the oil is at the right temperature.
- Dip and Fry: Dip your prepared food items (such as chicken pieces, fish fillets, shrimp, onion rings, or sliced vegetables) into the batter, ensuring they are fully coated. Gently place them into the hot oil. Fry in small batches to avoid overcrowding, which can lower the oil temperature and cause soggy results.
- Cook Until Golden: Fry the items for 3–5 minutes or until golden brown and crispy, turning occasionally for even cooking. Remove using a slotted spoon and drain on paper towels to remove excess oil.
- Serve Hot: Serve your crispy fried items hot with your favorite dipping sauces like ketchup, garlic mayo, sweet chili sauce, or soy-based dips.
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Tips for Best Results:
- Use ice-cold water for an extra crispy texture.
- Don’t over-mix the batter once the water is added; a few lumps are fine.
- Fry immediately after dipping to avoid soggy coatings.
- This batter can be made ahead in dry form and stored in an airtight container. Just add water when you’re ready to fry.
Enjoy your delicious, crispy fried treats!