Fritters & Deep-Fried Foods
Submitted by brianstg
Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is your blueprint for frying just about anything into crispy, golden perfection.
Two simple batters do all the work: a thick fritter batter holds chopped shrimp, ham, corn, or fruit together when dropped by spoonfuls, while a thin coating batter clings to whole shrimp, fish fillets, onion rings, or banana slices before they hit the hot oil. Both batters crisp up beautifully at 375 degrees, emerging grease-free and crunchy.
The hardest part is deciding what to fry first.
Kitchen Tips
- Heat oil to exactly 375 degrees and maintain temperature for even cooking and crispness
- Dry all foods completely before battering to ensure coating sticks and doesn’t steam off
- Fry in small batches to avoid dropping oil temperature and causing soggy results
- Drain fried foods on paper towels or a wire rack to keep them crispy
Ingredients
Directions
Prepare food to be fried (see suggested foods below).
Thaw frozen foods completely before frying.
Dry food completely before dipping into batter.
Use Fritter Batter with chopped or shredded foods; use Thin Batter when you want to retain shape of food.
Heat vegetable oil (2 to 3-inches) in deep-fat fryer or kettle to 375℉ (190℃).
Beat batter ingredients in bowl with hand beater until smooth.
To prepare fritters: Stir about 1 cup suggested food into Fritter Batter; drop by level tablespoonfuls into hot oil and fry until completely cooked, about 5 minutes.
Drain.
Suggested foods for fritters: Chopped cooked shrimp or ham, cubed luncheon meat, corn, chopped apple or banana, pineapple cubes.
To deep-fry foods: Coat suggested food with flour.
Dip food into Thin Batter with tongs or fork, allowing excess batter to drip into bowl; fry in hot oil until golden brown.
Drain.
Suggested foods for deep-frying: Whole shrimp, scallops, oysters, fish fillets, chicken pieces (partially cooked ), cutlets, eggplant slices, cauliflowerets, onion rings, zucchini slices, pineapple slices, bananas (cut into fourths), apple slices and apri
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