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zakelwe

Batter Recipe

5 posts in this topic

For something that started off very simple ( flour and water) there seems to be a huge amount of variations nowadays and I am posting asking for advice. Rather than a thick and rich batter for puddings or similar I am looking at tempura so light and crispy. From looking on the Internet the cooking technique seems fairly consistent but the ingredients varies quite a lot

water

sparkling water

beer

egg

egg yolk

egg white

plain flour

corn flour

bicarb of soda baking powder

salt

(splitting them into the permutations for the main constituents).

Particularly I am wondering on the egg, there is a big difference between an egg yolk and white but some recipes use one and some use the other.

Anyone got a great recipe for batter or recommendations?

Regards

Andy

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SR Flour, Beer, Pinch of salt and get the oil as hot as possible. You can substitute the beer for sparkling water, the extra bubbles in the beer/sparkling water give the batter and extra "lift" and makes it lighter

Kingo :thumbsup:

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ah - all falling into the trap of putting beer into the mix !!

James Martin came out with a very simple batter in one of his books.

Flour

lager

that's it. mix to whatever consistency you think fit and use as usual. Very light crisy batter - even an idiot like me can remember the recipe too !

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Ingredients:

1 egg

1 cup ice water

1 cup self raising flour

Preparation:

Beat an egg in a bowl.

Add ice water in the bowl.

Be sure to use very cold water.

Add sifted flour in the bowl and mix lightly.

Be careful not to over mix the batter.

Makes 4 servings

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Many thanks. I think I will go for the latter as it sounds sophisticated and I'd probably end up drinking all the beer first. :D

Regards

Andy

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