Super simple recipe to get a crispy batter that stays crispy for a long time. I find it hard to believe that this is it!
I hate to deep fry food. The splattering oil, my hair, the clothes and pretty much everything else is infused with the smell of grease. I swear if I walk out there people will look at me like a walking fried chicken or something! That’s the reason why we got an air-fryer. We hardly deep fry any food, but the air fryer is very useful for crisping up food, heating food, roasting potatoes, and duck, chicken, and other things. Anyway, I’m not here to sell an air-fryer (even though my husband said I had been pitching about it everytime I used the air fryer). Back to the topic, I hate to deep fry but I’m not gonna lie that I enjoy deep-fried food (who doesn’t). Every now and then I do have some recipes that required some deep-frying.
I have tried many batter recipes and while some of them are crispy but didn’t stay crispy for very long. Some downright failed. I decided to consult my good old friend, google and I found this batter recipe that is so crispy and not only that, it stays crispy even after one hour I let the fried food sit at room temperature. If you look at the ingredients, they are nothing peculiar and seriously you don’t need to be a rocket scientist. It is all simple science. The ice-cold water used in the batter is one of the keys. Not over-stirring the batter is another important keys that you probably have heard over and over.
The are some arguments about using ice-cold water. Some said it will lower the temperature of the oil too much and resulted in a soggy batter. Some said that the cold batter prevents the flour to absorb the oil too much and therefore resulted in a light crispy batter. That is how the Japanese cooks their tempura. But different types of flour is used for tempura. If you are using all-purpose flour, it has gluten in it and if you over stir the batter, gluten will develop and makes the batter gummy and absorbs a lot of oil when you fry it and you know what’s next! SOGGY!
I found that using ice-cold water definitely makes the batter crispy and light (most importantly, stays crispy too!!)
Recipe is adopted from Food.com
Crispy Batter that Stays Crispy
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup ice-cold water
Place the flour, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food. So, preheat the oil for deep-frying
When the oil is hot enough. Usually about 375 F if you have deep-fat fry thermometer. Some may require lower temperature, so follow your recipe. Pour in the soda water into the flour mixture and whisk it. DO NOT overmix. It's fine if you see lumps in the batter. If you over mix the batter, it will turn out gummy and absorbs too much oil
Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all)
You can keep the rest warm in a preheat oven at around 200 F and serve when you are done with frying all. I found that the fried food (in this case fried tofu puffs) stayed crispy at room temperature even after one-hour has passed
This batter recipe is good for seafood like fish, shrimp, hush puppies, tofu puffs. You can also add spices or seasonings to it if you wish