Liquid breading or simply batter was invented in France. At least that's what it says in all cookbooks. When this event occurred, culinary sages do not specify. But they know for sure that in the 16th century the European habit of dipping food in batter before frying, the Portuguese brought it to Japan, thereby turning the entire Asian food culture upside down. And until now, one of the pillars of Asian cuisine remains tempura. This is what they call batter in Far East Asia.
What and why is cooked in batter
Batter is a very convenient “thing”. The advantage of batter-frying foods is that under the "dough" they remain juicier while retaining their natural flavor. As for the benefits of this method of cooking, then opinions differ. Of course fried foods not very helpful. It's better to bake them. However, there is a nuance. In the process of frying, the batter actively absorbs oil, on which it is produced. this process, which naturally does not add benefits, but adds calories. At the same time, after frying, the batter is easy to remove, releasing a wonderful juicy product from the crust that has absorbed fat. There may be little benefit from this method, but harm is hardly added.
Now we can return to the question of what to cook in batter? Yes, almost everything. The most common recipe chops. And it doesn't matter what kind of meat they are made of. Fish fillet is excellent in batter. Suitable for this method heat treatment and other products: mushrooms, vegetables (onions, zucchini, cauliflower), seafood (shrimp, squid), cheese and even pieces of fruit (apples, plums, pears, bananas).
The basics of making any batter
Clay can be made in different ways. Only two ingredients always remain the same: eggs and flour. You can dilute batter with a variety of liquids, starting with water and ending with vodka. Fillers for liquid breading can also be very different, depending on what you plan to fry in it. In addition, batters are divided into fresh, salty and sweet.
There are two more factors that unite all batters - the correct proportions of the main components and uniformity. The liquid dough should not be too thick, but also should not drain from the product that has been dipped in it.
All varieties of batter are prepared in the same way: the ingredients that make up their composition are thoroughly mixed until a homogeneous mass is obtained. The mixing tool is not essential. It can be a fork, a mixer or a whisk for churning. The order in which the products are combined is also very important. Separately, it is worth mentioning the eggs. Before entering into the future batter, beat the egg yolk and protein, preferably separately.
It is better to prepare batter in advance, about an hour before the start of cooking the product in batter. During this time, flour gluten will lose its inherent elasticity. As a result, the dough will better envelop the product being prepared. But it is better to beat the egg white and introduce it into the prepared batter immediately before dipping pieces of the future main dish into it.
Checking the quality of the batter for its viscosity is quite simple. To do this, you need to lower a clean tablespoon into it. If its surface is evenly covered with batter, then we can assume that the viscosity is optimal.
So, how to properly cook batter. There are not so many ingredients for this, but there are a considerable number of their combinations. So a great variety of this type of breading has been invented. But the simplest, so to speak classic, option is a batter made from flour and eggs.
Egg and flour batter
Classic batter is prepared very simply. Although its main advantage lies not in this. Products prepared in this way retain their true taste, but at the same time acquire a very beautiful appearance due to the appetizing golden brown. For batter from flour and eggs you will need:
chicken eggs - 4 pcs.;
water - half a glass;
vegetable oil - 2 teaspoons;
salt - to taste.
Separate the egg whites from the yolks. Put the whites in the refrigerator for a while, and pour water, oil and salt into a bowl with yolks. Stir the mixture, then add the sifted flour. It must be introduced in portions, each time mixing the resulting dough. When all the flour is introduced, the mixture must be thoroughly beaten with a whisk to get homogeneous mass.
Shortly before the start of cooking the main course, remove the proteins from the refrigerator, lightly add salt and beat until foam forms, then combine with the bulk of the dough. It is also necessary to add whipped proteins not immediately, but in small portions. After that, the batter is ready for further use.
By the way, in classic version liquid breading, you can add not only ordinary water. You can also take minerals. In this case, the batter will turn out to be more airy. Kefir batter is prepared in the same way. add this fermented milk product can be in its natural state, or it can be diluted mineral water in a ratio of 1:1. It is kefir batter that is considered optimal for frying cauliflower, zucchini and other vegetables / fruits in it.
mayonnaise batter
This is one of the few batter options that are made without additional liquid. Although, this is only based on the recipe. In fact, you can add a little milk to it if the consistency of the batter is not too liquid. In general, for such a batter you will need to take:
flour - 3-4 tablespoons;
chicken eggs - 2-3 pcs.;
mayonnaise - 2 tablespoons;
salt and spices - to taste.
Preparing such a batter is quite simple. You need to rub the mayonnaise with eggs, then salt / pepper, add flour and beat well with a whisk. The liquid dough is ready for dipping. However, you can do it a little differently. With mayonnaise, grind only the egg yolks, and add the whites, whipped separately, at the very end. Mayonnaise batter is most suitable for chicken fillet.
This batter can be improved a little by adding 100 g of grated on a fine grater hard cheese. A similar method is an excellent batter for fish.
Batter from beer
As mentioned above, not only water, but also other liquids, including alcoholic ones, can be used as a liquid for making batter. Take, for example, beer. It, like mineral water, will make the batter lighter and give the finished dish a unique taste and aroma. To purchase beer-based batter, you need:
flour - half a glass (about 125 g);
chicken eggs - 2 pcs.;
light beer - half a glass (100-125 ml);
butter- 50 g;
salt - to taste.
Sift the flour into a bowl and carefully pour the beer into it, constantly stirring the resulting mixture, so that a homogeneous mass is obtained. Then add melted butter and egg yolks there. ready mix put in the refrigerator for about an hour, and then add lightly beaten egg whites. Ready batter from beer for fish is the best fit. It is also suitable for frying shrimp or squid.
Starch batter in Chinese
Asian food lovers will love Chinese version liquid text, i.e. starch batter. To prepare it, exotic products are not needed. Everything is quite simple:
starch - 2 tablespoons;
chicken eggs - 1 pc.;
salt and other spices - to taste.
To prepare such a batter, it is enough to mix all the products. By the way, in this case, it is not necessary to separate the whites from the yolks. And the starch batter is best suited for fish and for chicken wings. This is a classic of Chinese cuisine.
Cheese batter
Fish, meat or vegetables cooked in this sauce are hearty, with a pleasant taste. cheese flavor and delicate texture. flour - 4 tbsp. l.
- mayonnaise - 3 tbsp. l.
- chicken egg - 4 pieces
- cheese durum varieties- 100g
- salt to taste
Beat eggs with a whisk, mix with flour and salt. Grate the cheese and add to the resulting mixture, then pour in the mayonnaise, mix everything.
Batter for meat chops
This batter is ideal for all types of meat. It is prepared as simply as all the previous ones and practically from the same products:
flour - 100-120 g;
chicken eggs - 1 pc. (you only need the yolk);
vodka or wine - 20-50 ml;
salt and spices - to taste.
Mix all ingredients until a homogeneous mass is obtained. The batter is ready. As for the choice between vodka and wine, there is not much difference. But about the color of lighter alcoholic beverages should be mentioned separately. For dipping pork, it is better to make batter with white varieties, but for lamb or beef, red table wine is the best option.
Batter, universal recipe
All of the above liquid breading options are suitable for any type of product. Each can be used as a fish batter, chicken batter, cauliflower batter, or meat chops batter.
However, there are some preferences. So batters based on beer and stronger alcoholic beverages are better suited for meat. Beer batter is good with fish. Batters based on mayonnaise or dairy products are uniquely combined with vegetables, and if you add yogurt instead of kefir, you get a wonderful “shell” for pieces of fruit.
Bon Appetit!
Video recipe "Batter from Chef Ilya Lazerson"
Making fish batter at home is very simple. Enough to take a few simple ingredients found in any refrigerator. The batter will protect the fish from burning, increase the volume of the dish, give a sweetish, salty, pronounced spicy or insipid taste.
Fish batter- liquid dough for frying, transforming the taste of the dish and giving a characteristic crunch. The main ingredients are milk (water), flour and eggs, similar to chicken batter. Many housewives make a difference in traditional recipe with sour cream, starch, grated cheese, fragrant spices etc.
Fish pieces can be gently dipped in the mixture and sent to a pan or deep-fried. Let's talk about recipes for making delicious and crispy batter for fish on water, milk, mineral water and beer with the addition of different ingredients.
Calorie batter for fish
V classic batter for fish from eggs, flour and milk contains about 170 kilocalories per 100 grams. However, fish in batter is much more nutritious due to frying in vegetable oil.
For example, pollock, after being rolled in a delicious soak of sour cream with milk, contains about 280-300 kcal. Of these, 14-17 g is fat. Therefore, you should not abuse the product if you want to keep your figure.
Batter for fish in dough - a classic recipe
Ingredients:
- Fish fillet - 500 g,
- Milk - 200 g,
- Flour - 150 g,
- Chicken egg - 2 pieces,
- Freshly squeezed lemon juice - 2 tablespoons
- Vegetable oil - for frying
- Salt - to taste.
Cooking:
- I cut the fish fillet into thin and neat pieces.
- I water the fish with lemon juice. I add salt and set the plate aside.
- In a separate bowl, beat eggs, pour milk, salt. Gradually add flour. Mix thoroughly until creamy.
- I pour vegetable oil. I put the pan on to heat up. I roll each piece in flour and send it to a plate with batter. For convenience, I use a fork.
- I lower the temperature of the burner to medium. I put the fish particles, leaving a distance. Fry until light golden brown. First on one side, then flip.
- I gently wipe the finished particles with kitchen napkins to remove excess fat.
Video recipe
A simple batter recipe with mayonnaise
Ingredients:
- Fish - 400 g,
- Wheat flour- 1 glass,
- Egg - 4 pieces,
- Mayonnaise - 200 g.
Cooking:
- I take deep dishes. I break eggs and beat. I put on mayonnaise.
- I beat with a whisk or an ordinary fork. You should get a homogeneous mass.
- I am gradually introducing main ingredient- flour. I stir with a whisk. I do not allow the formation of lumps. According to the consistency, I achieve density so that the tasty impregnation slowly drains from the fish pieces when dipped.
- I fry according to the classic scheme. First roll in flour, then in batter. I send it to a heated frying pan with vegetable oil.
Useful advice. If the dough is watery in consistency, add a little flour.
How to make batter for fish on beer
Refrigerate all liquid ingredients before preparing the recipe. It is necessary to observe the temperature contrast between cold batter for fish and deep-frying with hot oil.
Ingredients:
- Light beer - 250 ml,
- Eggs - 2 pieces,
- Wheat flour - 1 cup
- Vegetable oil - 2 large spoons,
- Curry, salt - a pinch each.
Cooking:
- I break eggs. Proteins and yolks are poured into different plates. I put it in the refrigerator.
- I pour the flour into a large bowl. I mix with spices. I pour chilled beer, throw in the yolks, pour in vegetable oil.
- I put salt in another tank with proteins. Whisk until airy. After I send it to a mixture of beer and yolks. Stir thoroughly until smooth.
- I heat up the oil in the fryer. I check the temperature by dropping the liquid mixture. If the droplet begins to fry instantly, it's time to cook.
Useful advice. Do not fry food in an insufficiently heated deep-fryer, otherwise the impregnation will turn out to be very oily.
- Omit pre-cut pieces fish fillet deep-fried Don't let the particles touch each other. I fry until golden brown. I carefully fish it out with a slotted spoon and remove excess fat with napkins.
Videos cooking
Dark beer batter recipe
Ingredients:
- Loin of the sole - 1 kg,
- Dark beer - 400 ml,
- Flour - 200 g,
- Dry mashed potatoes - 5 large spoons,
- Egg - 2 pieces,
- Lemon juice - 3 tablespoons,
- Black ground pepper, marjoram, oregano, salt - to taste.
Cooking:
- Sole cut into small pieces. Drizzle lemon juice on top. Pepper and salt. I leave it in the dish for 30-50 minutes.
- In a separate bowl, mix flour with eggs. I pour beer and pour dry mashed potatoes. I mix thoroughly.
- I add aromatic herbs (I prefer marjoram and oregano), add salt and pepper.
- Stir well until thick and creamy.
- I dip each piece of tongue in batter. I send it to a hot skillet. Cook until golden brown on each side. The burner temperature is medium.
Delicious batter with mineral water
Ingredients:
- Fish fillet - 500 g,
- Onion - 1 piece,
- Parsley - 1 bunch,
- Egg - 1 piece,
- Mineral water - 250 ml,
- Flour - 5 large spoons,
- Salt, pepper - to taste.
Cooking:
- Whisk the egg yolk with salt and pepper.
- I'm pouring mineral water. I mix well. Slowly and carefully pour in the flour, stirring constantly.
- I clean the onion and chop finely. My parsley and do the same. I pour the ingredients into the batter.
- I beat the protein in a separate bowl. Pour to the finished liquid dough.
Useful advice. If the batter turned out to be very liquid, first roll the pieces of fish in flour.
- I fry the fillet pieces in a preheated skillet over moderate heat. Don't spare the oil. Better then use kitchen napkins to dry and remove excess fat.
Useful advice. A good signal for the readiness of the fillet is the appearance of a pronounced crispy crust.
Fish in squash batter
Ingredients:
- Zucchini - 100 g,
- Flour - 2 small spoons,
- Egg - 1 piece,
- Greens, salt - to taste.
Cooking:
- My and I clean the zucchini. I cut into pieces. I pass through a meat grinder or rub on a grater.
- Finely chopped greens. I put it in a zucchini.
- I add salt and an egg to the dishes. While stirring, gradually pour out the flour.
- Mix all ingredients thoroughly until smooth.
- Ready batter is used for frying fish.
Fish batter on white wine
Ingredients:
- White wine (dry) - 100 g,
- Chicken eggs- 2 things
- Wheat flour - 120 g,
- Water - 1 large spoon,
- Vegetable oil - 1 tablespoon,
- Lemon - 1 piece,
- fresh greens, salt - to taste.
Cooking:
- I take large dishes. I pour wine. I add egg whites with yolks to the drink (together). I interfere thoroughly. I pour vegetable oil and add water.
- Carefully stirring with gentle circular motions, pour out the flour.
Fish dredged in flour batter based on wine, it turns out incredibly tender and tasty. Try it!
How to cook batter in milk
Ingredients:
- Milk - 400 ml,
- Fish fillet - 600 g,
- Flour - 300 g,
- Vegetable oil - 1 small spoon,
- Starch - 6 large spoons,
- Salt - to taste.
Cooking:
- I put milk on the stove. I heat it up over medium heat. I don't bring it to a boil.
- I add starch to milk. I stir to get a homogeneous mass. I use a whisk for convenience.
- I pour vegetable oil into the prepared product. I mix.
- I pour flour, constantly stirring the batter. The dough should turn out to be liquid, the consistency should be as close as possible to sour cream.
- I dry the thawed fish with towels and cut into pieces.
- I put the fish particles in a plate, roll on all sides.
- I put the fillet pieces on a well-heated frying pan. Fire set to medium.
- Fry on each side until browned.
I serve fragrant hot fish on the table, decorating with fresh herbs.
Fish batter on sour cream
Ingredients:
- Sour cream - 2 large spoons,
- Eggs - 2 pieces,
- Water - 100 ml,
- Flour - 5 large spoons,
- Salt - 5 g.
Cooking:
- I separate the whites from the yolks. I froth the first ingredient. I mix the yolk with water and sour cream in a separate bowl. Salt.
- Gradually I combine the foamed protein with a mixture of yolks and sour cream.
- I send the pre-cut fish pieces to the batter, then to a heated frying pan.
- Fry on both sides until golden brown.
Fish in batter- this is a very tasty, original and at the same time - not at all difficult to prepare dish, feasible even for novice cooks. Fish is one of the most useful products, because it contains proteins, vitamins, trace elements and other components necessary for our body, among which the most valuable are omega-3 fatty acid.
In addition, fish is absorbed by the body much faster and easier than meat and even chicken. Of the fish, the most useful is the sea, which contains a large number of fluorine and iodine. Therefore, the use sea fish It is considered mandatory for people who suffer from atherosclerosis, coronary heart disease, hypertension and various metabolic disorders.
To diversify your fish menu, try to cook fish in batter - a thin dough in which it is customary to dip pieces of fish, meat, vegetables, etc. before frying. various recipes, but the dish itself is always prepared according to the same principle. Having cut the prepared fish fillet into pieces of arbitrary shape, they are fried in batter in large quantities sunflower oil. The batter, enveloping the product, allows it to be heat treatment without violating its nutritional and palatability. Also, a delicious crispy crust is obtained from the batter. But if you don't eat fried food, for example, you can take it off and eat only fish.
Thus, this cooking method allows you to get very tender and delicious fish that will brighten up any table.
Fish in batter - preparing dishes
To cook fish in batter, we need a medium-sized deep thick-walled frying pan, a fork (we will chop fillet pieces on it and immerse them in batter), a slotted spoon or tongs (to get ready-made fillet pieces from the pan). You should also prepare ahead of time. big dish covered with paper towels.
Fish in batter - food preparation
As a rule, any kind of fish can be cooked in batter. It is best if you use ready-made fish fillets. In case of its absence, you need to take a whole fish, clean it from scales, gut it, cut off the head, tail, remove the bones and wash it cold water. The resulting fillet must be thoroughly blotted with a paper towel before using for frying in batter.
Fish in batter - the best recipes
Recipe 1: Fish in milk batter
You can use any fish fillet to prepare this dish. The fish, cut into pieces, is salted and peppered, then, dipped in batter, fried in a large amount of oil until a beautiful golden crust appears.
Ingredients:
500 gr. any fish fillet;
rast. frying oil;
salt, pepper to taste;
for batter:
3 eggs;
200 gr. flour;
1 glass of milk;
spices to taste
Cooking method:
2. Cooking batter. To do this, beat the eggs, mix them with flour, add spices and then gradually pour milk into the mixture (with constant stirring to prevent the formation of lumps). In terms of density, the resulting ready-made batter should resemble kefir.
3. Pour a large amount of vegetable oil into the pan and heat it well.
4. Dipping the pieces of fish in batter, put them in a pan and fry for about 5 minutes each side over a fire slightly above average.
5. We transfer the finished fish to a paper towel, then it will absorb excess fat, and a crispy crust will form. Then we shift everything to a dish and decorate with thinly sliced \u200b\u200btomato slices and herbs.
Recipe 2: Fish in sour cream batter
As for the preparation of the dish according to the previous recipe, any fish can be used here. The fillet is cut into pieces, salted, peppered and fried in batter in a large amount of oil until they are browned. Fish marinated with lemon juice and spices, it turns out very tender and tasty.
Ingredients:
500 gr. any fish fillet;
1 st. l. lemon juice;
rast. frying oil;
salt, pepper to taste;
for batter:
2 eggs;
5 st. l. flour;
100 gr. sour cream;
spices to taste.
Cooking method:
1. Cut the prepared fish fillet into medium-sized pieces, salt, pepper and sprinkle with lemon.
2. Prepare the batter: beat the eggs into the flour, add sour cream, salt and spices, then mix thoroughly and let stand for about 10 minutes.
3. Having poured a large amount of vegetable oil into the pan, heat it up and fry the pieces of fish on it, dipping them in batter. Fry should be on a fire slightly above average, periodically turning the fish over.
5. To remove excess fat and form a crisp, transfer the fried fish pieces to a paper towel, and only then to a dish.
Recipe 3: Hake fillet in cheese batter
The dish is prepared in almost the same way as in other recipes for cooking in batter: the prepared hake fillet is cut into pieces and, dipped in cooked batter, fried in a large amount of oil until a golden crisp is obtained. The highlight of the dish is the cheese present in the batter and giving it original taste and delicate texture.
Ingredients:
500 gr. hake fillet;
rast. oil for frying;
salt and pepper to taste;
for batter:
150 gr. any hard cheese;
3 eggs;
2 tbsp. l. flour.
Cooking method:
1. Cut the prepared fish fillet into medium-sized pieces, salt and pepper.
2. Cooking batter: beat the eggs, mix them with cheese, grated on coarse grater, spices, and add flour.
3. Pour a large amount of vegetable oil into the pan, heat it well and, dipping the fillet pieces in batter, fry them, periodically turning the fish over.
5. To let it drain excess fat and keep the crust crispy, put the finished fish first on a paper towel, then transfer to a dish.
Recipe 4: Pike perch in beer batter
Pike perch itself is very tasty, and after fried in batter, it becomes unusually juicy. The preparation of this dish consists in the fact that the prepared pike perch fillet is cut into small pieces, salted, rolled in flour, dipped in batter and fried in a large amount of vegetable oil until golden brown.
Ingredients:
1 kg pike perch fillet;
50 gr. flour;
rast. oil for frying;
salt to taste.
for batter:
200 gr. flour;
3 eggs;
200 gr. beer;
50 gr. rast. oils;
salt to taste.
Cooking method:
1. Cut the prepared pike perch fillet into medium-sized pieces, salt and pepper.
2. Next, prepare the batter. After separating the squirrels and yolks, beat the first into a strong foam. Then, mixing the yolks with beer, salt and flour, knead the dough, add whipped proteins into it in a stream and gently mix from top to bottom.
3. Pour a large amount of vegetable oil into the pan, heat it well.
4. Having rolled each piece of pike perch in flour, dip them in batter and send them to the pan, fry until golden brown with occasional turning.
5. Put the finished fish pieces on a paper towel, then transfer to a dish and decorate with herbs.
Before frying fish in batter, it is important to heat the pan well, because otherwise the batter will spread over the pan and beautiful products will not work. Also, the dough can spread if the dough is kneaded too liquid, in which case you need to add a little flour.
If you cover the pan with a lid while frying fish in batter, then the dough crust will be soft and juicy, if you do not cover it, it will turn out crispy.
You should not put many pieces of fillet in batter in the pan at once (“how much will fit”). Firstly, then they can stick to each other and then have no best view, secondly, the temperature of the oil from this can drop sharply, and the dough will get wet.
You can serve fish in batter with sour cream sauce or with garnish. As a garnish, you can use beautifully chopped vegetables, lemon, herbs.
Fish fillet- beautiful dietary product. Fish can be fried, boiled, stewed, baked. However, battered fish is always popular both at the festive and at the dinner table. Cooking this dish is not difficult, but requires certain skills.
To cook fish in batter, you will need:
fish fillet - 500 g;
milk 150-200 g;
flour -150-200 g;
chicken egg - 2 pcs.;
salt.
First, let's prepare our fish fillet. Cut the fish into portioned pieces (about 2 by 3 cm).
Sprinkle with lemon juice and salt.
While the fish is marinating, we will prepare the batter.
We beat two eggs.
Add milk. Salt. Once again, beat the eggs with milk.
Gradually add the flour to the egg and milk mixture. The batter should resemble sour cream in consistency.
Note that batter can be prepared without milk, and instead use sour cream, mayonnaise, mineral water or even beer.
To cook fish in batter, you need to lay out the pieces in a well-heated pan with large quantity vegetable oil. Remember to add the oil to an unheated (cold) pan. There should be a distance between the pieces so that they do not stick together.
Roll each piece of fish fillet in flour.
Then dip the fish in the batter.
Place the fish pieces in a skillet over medium heat. Let it sit for a few minutes until the batter is golden brown.
Turn over and fry the other side.
Put the pieces on a napkin to remove excess fat.
And here is final result.
In conclusion, we note. If you have leftover batter, then do not throw it away. Instead of fish, you can make pieces of boiled sausage in batter or
Batter is a semi-liquid dough. From what is included in its composition, except for flour, depends appearance and taste ready meal. How to cook batter? It is easy to make and the end result will justify the effort. Even an ordinary sausage fried in batter can become a gourmet dish.
Products
- egg 1 pc.;
- water or milk 1 tbsp. l.;
- vegetable oil 1 tbsp. l.;
- a pinch of salt;
- flour 100 g
Recipe
- Cooking batter on the water. It is necessary to beat the egg with vegetable oil. You can, if desired, beat the protein separately from the yolk, then you don’t need to put oil, so the batter will be more airy.
- Add salt. Add spices to your taste, such as ground black pepper or Provencal herbs. Only very little - at the tip of a knife, the main aroma of spices should come from a product that is baked in batter.
- Pour half a cup of flour to the eggs and butter, mix well. Add a tablespoon of clean cold water or milk. Can be cooked in this test chicken fillet or slices of boiled cauliflower and fry in hot sunflower oil.
We figured out how to make batter - it's quite simple. If you cook the batter correctly, then it will turn out to be quite thick, and will not drain from the pieces when dipped. It is enough for 100 grams of product. This is the simplest batter, in which there is nothing superfluous. egg attached golden brown, vegetable oil makes the dough soft. Water is needed just to give liquid consistency test. You can do without it by increasing the number of eggs to 2 pieces, and it is even better to use milk, it improves the taste of the batter.
Sweet batter for baking apples
Products
- sour cream 100 ml;
- flour 1 tbsp.;
- sugar 50 gr;
- milk 150 ml;
- eggs 3 pcs.;
- vanillin.
Recipe
Cooked apples can be sprinkled with powdered sugar.
Curd batter
Products
- low-fat cottage cheese 150 gr;
- sour cream 1 tbsp. l.;
- eggs 3 pcs.;
- flour 100 gr;
- sugar 4 tbsp. l.;
- a pinch of salt;
- vanillin.
Recipe
- This batter reminds tender syrniki. You can cook any fruit in it: apples, bananas; pears and even oranges.
- For batter, it is necessary to separate the whites from the yolks. Beat egg whites until stiff, white peaks form, and refrigerate.
- Grind the yolks with sugar, a small pinch of salt and vanilla. Mix the sifted flour with cottage cheese and yolks. Curd can be substituted curd mass(then you don’t need to put sour cream) or beat well with sour cream with a blender so that there are no lumps in the batter.
- Gently fold in the egg whites into the batter and mix. Dip slices of fruit or orange slices in batter, and fry in hot vegetable oil over medium heat.
Cooking delicious batter- creative process. Mayonnaise or sour cream can be added to the main recipe instead of vegetable oil. If the dish is intended for adults, you can add wine or beer instead of water. For taste, in some recipes, finely chopped parsley and dill, mushrooms and various vegetables are added to the dough. Most often it is used for meat and fish, as it is the most the right way receive tasty dish without much hassle. But fruit in this batter is a tasty and easy-to-make dessert recipe that deserves your attention.
We wish you creative success in the kitchen!
