Saturday, January 26, 2008

Deep frying fun...

Tonight I made battered fried cod and used the batter to also fry up some halved crimini mushroom tops, zucchini slices, Chinese eggplant slices, and thin-sliced squash.


My approx. batter recipe:

1 1/4 C flour mixture (3/4 C rice flour, 1/4 C potato starch, 1/4 C corn flour 1/2 tsp xanthan gum)
2 tsp baking powder
1 1/2 tsp salt
1/4 tsp paprika
1/4 tsp fine-ground pepper
1/4 tsp garlic powder
mix well and add enough seltzer water to make a smooth consistency similar to a fairly thin pancake batter

1/2 C potato starch too coat everything before dipping in the batter

enough canola oil to cover 2 inches in a pan or wok

It took a couple test fries to get my oil the right temperature and my batter the right consistency. If you're worried about it being too thin, just start with it on the thicker side and add more seltzer water until things work out the way you like them. :-) I preferred the batter thin and the oil super-hot. It made for the nice crispy texture and not too much oil absorption.

My favorites were the mushrooms and eggplant.

1 comment:

arfy said...
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