How to cook batter: 8 original recipes

Fried foods, although not included in the list of the most useful, but definitely often top the lists of the most delicious. And among the leaders there will definitely be fried breaded or battered. And if breading gives a crispy crust, then batter gives additional texture and makes the product inside more juicy and tender.

At its core batter This is liquid dough. It can be of different consistency, as well as prepared on the basis of a variety of ingredients. If you are using dense and dry products, it is better to make a thinner batter with the addition of water or milk. For tender and juicy ingredients, a thick batter is better. But not only the texture is important, but also the taste. A dough heavily thickened with flour can be too dense, so if you want to cook a thick batter, it is better to choose a recipe with kefir or cheese.

The dough should be as homogeneous as possible, so beat all the ingredients carefully at each stage. If lumps of flour still form, set aside the whisk and let the batter stand for 5-10 minutes, during which time the lumps will disperse. Then whisk again.

It is best to use cold ingredients for the batter (eggs, water, milk, etc.) and dip well-chilled, paper-towel-dried foods into the batter.

Never use frozen or frozen foods for batter frying. Firstly, in the process of thawing them in a pan, they will release an excessive amount of moisture. And secondly, they may not have time to fully fry, which is especially dangerous in the case of meat or fish.

It is important to take care of the main ingredient as well in order to get the perfect dish, and not the disappointment of a crispy crust and a raw middle. If you are cooking meat, for example, you can pre-beat it so that it is thin and cooks quickly. The same option is suitable for chicken fillet. If you want to fry chicken drumsticks, be sure to use a well-heated deep-fryer. A small layer of oil may leave undercooked areas inside the chicken. But white fish fillets or chicken livers are cooked quite quickly, so they do not require preliminary preparation. Some vegetables, like broccoli or cauliflower, are best boiled for a couple of minutes and then cooled. Zucchini, eggplant, as well as seafood and fruits should be dipped raw in batter.

Do not forget that beforehand, the main ingredient must be brought to taste – salt, add spices, marinate, and so on. It is important to understand here that even though there is only one dish, each of its components must be tasty in itself in order to create the perfect tandem at the end.

On a note! To get not crispy, but tender and soft batter, cook it about an hour before frying. During this time, the gluten in the flour will relax and the dough in the pan will not dry out much.

It is best to fry dishes in batter in deep fat or over medium heat. Low temperatures can cause the dough to absorb too much oil and make the dish too greasy. It is best to put the finished product immediately after frying on a paper towel to remove excess oil, and serve hot, optionally supplemented with vegetables, herbs or your favorite sauce.

We have collected for you some interesting options on how to cook batter for vegetables, fish, chicken and even fruits. Everyone will be able to find a recipe that he likes more.

Classic batter

This simple recipe has just 3 main ingredients. However, you can add any spices that will emphasize the taste of the main product.

Ingredients:

• Egg – 2 pcs.;
• Flour – 4-5 tbsp. l.;
• Salt – 3-4 pinches.

Whisk eggs into a bowl, add salt and about 4 tablespoons of flour. Beat everything until smooth. Add spices or dried herbs if desired. Everything, the batter is ready!

Sweet batter

This option is perfect for cooking deep-fried fruits. A great snack idea that both adults and kids will love.

Ingredients:

• Egg – 1 pc.;
• Sugar – 1.5 tbsp. l.;
• Water – 50 ml;
• Salt – 1 pinch;
• Flour – 1.5 cups.

Beat the egg into a deep bowl, add sugar and salt. Whisk with a fork or whisk. Pour in water, add flour and mix until you get a homogeneous batter of medium density. If desired, a little coconut flakes can be added to such a batter, it will give a special zest.

Mineral water batter

To make even more airy dough, batter for fish or meat can be prepared with mineral water.

Ingredients:

• Mineral water – 3 tbsp. l.;
• Egg – 1 pc.;
• Flour – 2.5 tbsp. l.;
• Salt and pepper – to taste.

In a deep bowl, beat the egg, pour in the mineral water. Add salt and pepper to taste. Whisk with a whisk or fork. Add flour and mix thoroughly so that lumps do not form in the dough.

Batter on milk

Delicate and tasty batter in milk is perfect for vegetables, cheese or liver.

Ingredients:

• Egg – 1 pc.;
• Milk – 100 ml;
• Flour – 3 tbsp. l.;
• Salt and spices – to taste.

Whisk the egg with milk. Add salt and spices if desired. Add flour and mix until you get a smooth dough without lumps. Add more flour if needed if the batter is runny.

Batter on kefir

If you use kefir as a base, the dough will be thicker. Such a batter is suitable for more delicate products, such as chicken fillet, low-fat white fish or cauliflower.

Ingredients:

• Kefir – 200 ml;
• Egg – 1 pc.;
• Flour – 100 grams;
• Soda – 1/2 tsp;
• Salt – 1/2 tsp.

In a bowl, beat the egg with kefir. Sift flour with baking soda and salt on top. Mix thoroughly to get rid of lumps. Add spices if desired. That’s all, the batter is ready to use.

Batter on beer

Fragrant and very tender batter is obtained with the addition of beer. This option is ideal for chicken wings, onion rings or squid slices. The classic version is with light beer, but dark beer can also be added for a more intense taste and aroma.

Ingredients:

• Beer – 150 ml;
• Egg – 1 pc.;
• Salt – 1/2 tsp;
• Flour – 4-5 tbsp. l.;
• Spices – to taste.

Pour the beer into a deep bowl and beat in the egg. Add salt and spices to taste. Whisk thoroughly. Gradually add flour, mixing thoroughly. The batter should be moderately thick in order to evenly cover the main ingredient.

Lenten batter

During fasting, you can treat yourself to mouth-watering vegetables in a simple but very tasty batter. Zucchini, eggplant, broccoli or cauliflower are perfect.

Ingredients:

• Mineral water (or plain) – 1 glass;
• Flour – 6 tbsp. l.;
• Yeast – 1 tbsp. l.;
• Salt – 2 pinches.

To prepare the batter, combine water with salt and yeast, mix. Add flour and stir until lumps are completely dissolved. Leave the batter for 15-20 minutes, and then mix again.

Cheese batter

If you add grated cheese to the dough, the batter will turn out surprisingly rich and tasty. Cheese batter is perfect for both vegetables and chicken or fish. Haven’t tried yet? Then be sure to repeat the recipe at home!

Ingredients:

• Egg – 2 pcs.;
• Hard cheese – 100 grams;
• Flour – 1-2 tbsp. l.;
• Salt and pepper – to taste.

Beat the egg into a bowl, add salt and pepper to taste, beat with a fork or whisk. Add flour and stir. Grate cheese on a fine or coarse grater. Put the cheese in the batter, mix until completely smooth. Add some flour if necessary. Such a batter should stick well to the main ingredient.

The base for batter can also be sour cream or natural yogurt. To make a truly fluffy batter, you can beat the egg whites separately and gently fold into the finished dough. A pinch of yeast will make the dough fluffier. You can add a handful of sesame seeds to add texture, and you can get a brighter color by replacing wheat flour with corn flour. For a more piquant taste, you can add soy sauce or grain mustard to the classic batter. The batter with the addition of white wine is perfect for fish and seafood dishes.

Since batter is prepared simply and quickly, do not be afraid to experiment in order to surprise loved ones and guests with new, interesting ideas every time.