Hamdi Saidani Paula Deen’s Crispy Batter Recipe is made with cold water, plain flour, cornflour, baking powder, salt, rice flour, and Frymax palm oil. This easy crispy batter recipe creates a delicious appetizer that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- Cold water – Between 5-10 degrees
- 50g plain flour
- 50g cornflour
- 1 tsp baking powder
- Salt to taste
- Rice flour
- 1 litre of Frymax palm oil, for frying
How To Make Crispy Batter Recipe For Deep Frying?
- Prepare the batter: Combine 50 g (1/3 cup) plain flour, 50 g (1/3 cup) cornflour, and 1 tsp baking powder in a mixing bowl. Season with salt to taste, then gently add cold water, whisking until smooth and lump-free. Let the batter rest for 20 minutes.
- Heat the oil: In a deep saucepan, heat 1 litre (4 cups) of Frymax palm oil or vegetable oil to 180°C (350°F).
- Dust the food: Lightly dust the food to be fried with rice flour to help the batter adhere and create a thinner coating.
- Dip and fry: Dip each piece of food into the batter, letting excess batter drain before placing in the hot oil. Fry until golden brown, turning occasionally for even cooking.
- Drain and serve: Use a slotted spoon to remove each piece from the oil, then drain on paper towels. Serve hot.
Recipe Tips:
- Use Very Cold Water: Keeping the water between 5-10°C (41-50°F) helps make the batter crispy, so consider using ice-cold water or chilling it before adding.
- Dust with Rice Flour: Lightly dusting your food with rice flour helps the batter stick better and creates an extra-thin, crunchy coating.
- Rest the Batter: Letting the batter rest for at least 20 minutes allows the flour to fully absorb the water, resulting in a smoother texture and better frying consistency.
- Maintain Oil Temperature: Keeping the oil consistently at 180°C (350°F) prevents the batter from getting soggy or greasy. Use a thermometer for accuracy if possible.
- Drain on Paper Towels: After frying, immediately place the food on paper towels to absorb excess oil and keep it crispy before serving.
How To Store Leftovers?
- Refrigerate: First, let the leftover crispy batter cool to room temperature. Transfer it to an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 208
- Total Fat: 16.8g
- Saturated Fat: 8.4g
- Cholesterol: 0mg
- Sodium: 167mg
- Potassium: 10mg
- Total Carbohydrate: 12.8g
- Dietary Fiber: 0.2g
- Sugars: 0g
- Protein: 0.9g
Try More Paula Deen Recipe:
- Paula Deen Southern Cornbread Stuffing
- Paula Deen Cornbread Salad
- Paula Deen Mexican Cornbread
- Paula Deen Cornbread Casserole
Paula Deen Crispy Batter Recipe For Deep Frying
Description
Paula Deen’s Crispy Batter Recipe is made with cold water, plain flour, cornflour, baking powder, salt, rice flour, and Frymax palm oil. This easy crispy batter recipe creates a delicious appetizer that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the batter: Combine 50 g (1/3 cup) plain flour, 50 g (1/3 cup) cornflour, and 1 tsp baking powder in a mixing bowl. Season with salt to taste, then gently add cold water, whisking until smooth and lump-free. Let the batter rest for 20 minutes.
- Heat the oil: In a deep saucepan, heat 1 litre (4 cups) of Frymax palm oil or vegetable oil to 180°C (350°F).
- Dust the food: Lightly dust the food to be fried with rice flour to help the batter adhere and create a thinner coating.
- Dip and fry: Dip each piece of food into the batter, letting excess batter drain before placing in the hot oil. Fry until golden brown, turning occasionally for even cooking.
- Drain and serve: Use a slotted spoon to remove each piece from the oil, then drain on paper towels. Serve hot.
Notes
- Use Very Cold Water: Keeping the water between 5-10°C (41-50°F) helps make the batter crispy, so consider using ice-cold water or chilling it before adding.
- Dust with Rice Flour: Lightly dusting your food with rice flour helps the batter stick better and creates an extra-thin, crunchy coating.
- Rest the Batter: Letting the batter rest for at least 20 minutes allows the flour to fully absorb the water, resulting in a smoother texture and better frying consistency.
- Maintain Oil Temperature: Keeping the oil consistently at 180°C (350°F) prevents the batter from getting soggy or greasy. Use a thermometer for accuracy if possible.
- Drain on Paper Towels: After frying, immediately place the food on paper towels to absorb excess oil and keep it crispy before serving.
Paula Deen Crispy Batter Recipe For Deep Frying
