Mama Mangia
Super Moderator
Here is a copy of a PM I received - and instead of answering in another PM - I noticed this thread and felt it should go here -
"Mama -
Can you please tell me how to keep the batter on my veggies when I fry them? It always seems to fall off!"
A common problem!
First, make sure your veggies are dry - meaning - wipe any excess water from washing/rinsing or any moisture that may be on them.
Second, make sure your batter is thick enough - thin batters do not stick. Make sure that after dipping your veggies in batter you allow the excess to drip off.
If you want to help a batter to stick you can toss your veggies in a bit of flour or rice flour (lightly) to help the batter stick.
Some have found that placing veggies on a tray and placing in the freezer to freeze before frying helps. By allowing them to "sit" for a while will help breadings and batters to stick on many foods - veggies, fruits, meats, fish, etc. 15 - 30 minutes should do it.
Some batter recipes will stick better than others. For instance - you can make a batter that will stick by using chick pea flour and water. The chick pea flour will absorb the water to the point that you will have to add more!
Always make sure what you are coating is dry, if dipping in flour first, be sure to shake off excess.
If using a deep fryer basket - place the pieces in individually so that they do not clump together - that will help. Even if using a pan or pot ont he stove top - place pieces in individually.
Some feel that tempura batters work much better.
I hope this helps!
Mama
"Mama -
Can you please tell me how to keep the batter on my veggies when I fry them? It always seems to fall off!"
A common problem!
First, make sure your veggies are dry - meaning - wipe any excess water from washing/rinsing or any moisture that may be on them.
Second, make sure your batter is thick enough - thin batters do not stick. Make sure that after dipping your veggies in batter you allow the excess to drip off.
If you want to help a batter to stick you can toss your veggies in a bit of flour or rice flour (lightly) to help the batter stick.
Some have found that placing veggies on a tray and placing in the freezer to freeze before frying helps. By allowing them to "sit" for a while will help breadings and batters to stick on many foods - veggies, fruits, meats, fish, etc. 15 - 30 minutes should do it.
Some batter recipes will stick better than others. For instance - you can make a batter that will stick by using chick pea flour and water. The chick pea flour will absorb the water to the point that you will have to add more!
Always make sure what you are coating is dry, if dipping in flour first, be sure to shake off excess.
If using a deep fryer basket - place the pieces in individually so that they do not clump together - that will help. Even if using a pan or pot ont he stove top - place pieces in individually.
Some feel that tempura batters work much better.
I hope this helps!
Mama
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