Sandra This Paula Deen Crispy Batter for Deep Frying Recipe is a crispy and golden recipe, which is made with rice flour and baking powder. It’s a straightforward recipe for a batter that stays crispy for a long time.
Paula Deen Crispy Batter for Deep Frying Recipe Ingredients
Regular Batter:
- 1 cup all-purpose flour
- 2 Tbsp rice flour
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ cups ice-cold water, add more as needed
Gluten-Free Batter:
- 1 cup rice flour
- 4 Tbsp cornstarch
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ cup ice-cold water, add more as needed
For Frying:
- Cooking oil for deep-frying
How To Make Paula Deen Crispy Batter for Deep Frying
- Prepare the batter: Just before you are ready to fry, place the flour (or rice flour/cornstarch for gluten-free), baking powder, and salt in a mixing bowl. Whisk to combine. Pour in the ice-cold water and stir with a chopstick or fork until just combined. Do not overmix; some lumps are okay.
- Heat the oil for the first fry: Pour about 1 1/2 to 2 inches of oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 330°F (165°C).
- First fry: Coat your food (shrimp, vegetables, etc.) in the batter. Carefully place the battered items into the hot oil, being sure not to overcrowd the pot. Fry until the food is cooked through. The batter will be a light color. Remove from the oil and let it rest on a wire rack for at least 10 minutes.
- Second fry: Increase the oil temperature to 375°F (190°C). Carefully place the fried items back into the hot oil and fry for a second time until the batter is deep golden brown and extra crispy.
- Drain and serve: Remove the food from the oil and let it drain on the wire rack. Serve immediately.
Recipe Tips
- How do I get the crispiest, non-greasy coating? The oil temperature is everything. Use a thermometer to keep the oil steady. If it’s too cool, the batter will absorb oil and become greasy. The double-fry method is also key: the first fry cooks the food, and the second, hotter fry makes the coating incredibly crispy.
- What’s the secret to a light batter? Use ice-cold water and do not overmix the batter after adding it. Overmixing develops the gluten in all-purpose flour, which can make the final coating tough and gummy instead of light and crispy.
- How do I fry food with high moisture content (like fish or zucchini)? Before dipping the food into the wet batter, dredge it in a thin layer of plain flour (or cornstarch for gluten-free). This helps absorb excess moisture and allows the batter to stick better.
- Can I make the batter ahead of time? No. The baking powder is activated as soon as it hits the water. For the lightest, crispiest results, you must mix the batter right before you plan to start frying.
What To Use This Batter For
This versatile batter is perfect for creating a crispy coating on a variety of foods:
- Fish and chips
- Onion rings
- Shrimp or calamari
- Chicken tenders
- Vegetables like zucchini, mushrooms, or broccoli
How To Store
Batter: The batter should not be stored; it must be used immediately after mixing. Fried Food: The double-fried food holds its crispiness well. If you have leftovers, store them in an airtight container in the refrigerator. To reheat and re-crisp, place them in a 400°F (200°C) oven or an air fryer for a few minutes.
Crispy Batter Nutrition Facts
- Calories: 150 kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 1g
- Saturated Fat: 0g
- Sodium: 950mg
Nutrition information is estimated for a serving of the batter mixture only and does not include the oil absorbed during frying or the food being fried.
FAQs
Using ice-cold water inhibits gluten development in the flour, which is the secret to a light, airy, and crispy tempura-style batter.
Yes, absolutely. You can add spices like garlic powder, onion powder, paprika, or cayenne pepper to the dry flour mixture for extra flavor.
The double-fry method is a professional technique for achieving maximum crispiness that lasts. The first fry at a lower temperature cooks the food on the inside. The second fry at a higher temperature quickly crisps up the exterior without overcooking the inside.
Try More Recipes:
- Paula Deen Crab Cakes Recipe
- Paula Deen Southern Fried Chicken Recipe
- Paula Deen Fried Chicken Recipe
Paula Deen Crispy Batter for Deep Frying Recipe
Description
A foolproof recipe for a light and airy batter that fries up incredibly golden and stays crispy for a long time, thanks to a simple double-fry technique.
Ingredients
Instructions
- Just before frying, whisk together the flour, rice flour, baking powder, and salt.
- Stir in the ice-cold water until just combined. Do not overmix.
- Heat oil in a deep pot to 330°F (165°C).
- Coat your food in the batter and fry in batches until cooked through but still pale.
- Remove from oil and let rest on a wire rack for at least 10 minutes.
- Increase the oil temperature to 375°F (190°C).
- Fry the food a second time until deep golden brown and extra crispy. Drain and serve immediately.
Notes
- Using ice-cold water and not overmixing are the keys to a light, crispy batter.
- The double-fry method is essential for a coating that stays crispy.
- For high-moisture foods like fish, dredge them in plain flour before dipping in the batter.
- This batter should be made immediately before you plan to use it.
