Frying Batter

Rounded, thick, crispy,spongy batter, good for onion rings, (fish?). This is not tempura.

Not craggly at all.

Mix in large bowl suitable for dipping food into.

75 g

AP Flour

75 g

Starch, (potato/corn)

1 tsp {5.0 g}

baking powder

1 tsp {6.0 g}

salt

With optional:

1/2 tsp {1.3 g}

pepper (optional)

1 tsp {2.8 g}

garlic powder (optional)

1 tsp {2.4 g}

onion powder (optional)

1/2 tsp {0.9 g}

cayenne (optional)

In separate container, mix well the following items, then add to flour and mix.

{50 g} 1

egg (or just more water if cooking longer items so it doesn’t brown too quickly)

130 - 150 g

water depending on desired thickness of batter (110-130% liquid+egg/flour+starch mix)

Toss items to be coated in seasoned flour and then dip into batter.

Season fish if necessary.

Fry at 350-375F/190C until golden.

2015/04/22 tried without egg , texture good, but not enough color, egg should really fix that.

Too much baking powder results in explosions of bubbles causing more aborption of oil.

No/Too little baking powder its just a dense,chewy horrible coating.

Right amount of BP, causes light, crispy batter.