Ultra-Crispy Batter Mix 🍤✨
The perfect light, airy, and shatteringly crisp coating for frying anything—fish, chicken, veggies, or even pickles!
Ingredients (Makes enough for 1 lb of food)
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¾ cup (95g) all-purpose flour
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2 tbsp (16g) cornstarch (key for crunch!)
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¼ tsp baking soda (for bubbles and lift)
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¼ tsp baking powder (extra crispiness)
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¼ tsp salt
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¾ cup (180ml) ice-cold water (or club soda for even more airiness)
(Optional: ½ tsp garlic powder, paprika, or cayenne for flavor!)
Instructions
1. Whisk Dry Ingredients
In a bowl, mix flour, cornstarch, baking soda, baking powder, and salt (plus any spices).
2. Add Liquid
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Gradually pour in ice-cold water while whisking until smooth (batter should be thin, like heavy cream).
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Rest 10 mins (helps starch hydrate for maximum crispness).
3. Fry Like a Pro
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Heat oil to 350–375°F (175–190°C).
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Dip food (pat dry first!) into batter, let excess drip off, then fry 2–4 mins until golden.
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Drain on a wire rack (not paper towels—keeps it crispier!).
Tips for Next-Level Crisp
❄️ Keep it cold: Chill batter 20 mins before use (cold = crispier).
🍗 Double-dip: For extra crunch, dredge food in flour before battering.
🔥 Fry small batches: Crowding lowers oil temp = soggy coating.
🍤 Best for: Onion rings, shrimp, zucchini, or even fried Oreos!
Restaurant-quality crunch—without the takeout price! 😍
(Fun fact: Cornstarch + baking powder is the secret behind tempura’s crispness!)