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For perfect batter
1. Always shift all dry ingredients, then add
liquids. Mix until smooth.
2. Keep your batter as cold as possible (it will be
crisper)
3. Coat food in seasoned flour before batter,
the batter will stick to the food better.
4. Fry until golden brown.
5. Always use the deep fry “cooking with home
battered food” technique, see page 29 for
more information.
Beer batter
1 cup plain flour
1
/
2
tsp baking powder
pinch salt
3
/
4
cup cold beer
Crispy sesame batter
1 cup cornflour
2 eggs
1
/
3
cup water (cold)
2 tbsp sesame seeds
Sweet fritter batter
1 egg
2
/
3
cup milk
1 cup Self raising flour
1 tbsp sugar
1 tbsp melted butter or margarine
Note: For savoury batter replace sugar with salt
Tempura batter
1
/
2
cup plain flour
1
/
4
cup rice flour
1 tsp bicarb soda
1 cup soda water (ice cold)
1 egg
Note: It’s very important to keep this batter cold
Easy crispy coating
1 egg
1 tbsp water or milk
1 cup rice flour or cornflour
pinch of salt / pepper
1. Beat egg and water / milk. Season flour with
salt and pepper.
2. Dip food in egg mix and then coat with flour.
3. Deep fry at settings 8-10 depending on size
of foodstuff, until crispy, this coating will not
colour much.
Prawn cutlets
750g green king prawns
plain flour
1 egg, lightly beaten
2 cups fresh breadcrumbs
lemon wedges to serve
1. Peel and devein prawns, leaving tails intact.
Dry thoroughly.
2. Coat prawns in flour, then egg then
breadcrumbs. Shake off excess crumbs.
3. Heat the oil to settings 8-10 and fry cutlets
for 4-5 minutes until golden brown.
4. Drain and serve immediately with lemon
wedges.
Deep fried Pork balls Makes 14 to 16 balls
500g minced pork
2 tbsp plain flour
2 tbsp cornflour
1 tbsp soy sauce
1 tsp garlic salt
1 tsp ground black pepper
1 egg, lightly beaten
1. Combine all ingredients in a large bowl, mix
thoroughly. Picking up mixture slap against
the side of the bowl until the mix seems
more elastic or sticky. This should only take a
few slaps.
2. Shape mixture into 4cm balls.
3. Heat oil to
settings 8-10. Place pork balls in the
basket 5 - 6 at a time, cook for 8-10 minutes
until golden brown.
4. Drain. Serve with sweet and sour sauce and
fried or steamed rice if desired.
31
Recipes for your Deep Fryer.