CookEat Recipe
Rested Frying Batter with Whipped Egg White
A flour batter with oil, brandy and ice-cold water, rested before a whipped egg white is folded in just before frying.
Method
Steps
Step 1
Gather the ingredients: 100 g plain wheat flour; 1 tablespoon olive oil; 1 tablespoon brandy; 1 egg, separated; A small pinch of salt; About 75–100 ml ice-cold drinking water, only as much as needed.
Step 2
Put the flour in a bowl with the egg yolk, olive oil, brandy and salt. Add the ice-cold water a little at a time, starting with about 60 ml, while working the mixture thoroughly with a spoon. Stop when it forms a smooth coating batter that is not too runny; the final amount depends on the flour and egg size.
Step 3
Cover and refrigerate the batter for about 3 hours. Keep the separated egg white covered in its own clean container in the refrigerator during the rest.
Step 4
Immediately before use, beat the egg white in a clean bowl until it holds soft peaks, then fold it gently into the rested batter. Use promptly to coat the prepared fruit, vegetables or other food specified by the frying recipe.
Step 5
This batter contains raw flour and egg and is not ready to eat. Do not taste it raw. Fry the coated food until the batter is fully cooked, using a cooking method and internal endpoint suitable for the food being coated; egg-containing foods should reach 74°C. Keep raw batter and its utensils away from cooked food, and clean them after use.
Cooked it? Rate it.
Cooked 0 times