bATTERS: FRITTER
|
Ratio Formula
2 Parts Flour: 2 Parts Liquid: 1 Part Eggs
2 Parts Flour: 2 Parts Liquid: 1 Part Eggs
YIELD: 300 grams
|
(x 2) YIELD: 600 grams
|
(x 4) YIELD: 1200 grams
|
tECHNIQUE
Comments
- Key Concept(s): Quick breads family. Fritter batter is muffin batter without the fat; fat is provided during the cooking process using hot oil.
- Leavening comes from agent and hot temperature.
- Reference point for ratio: Egg weight.
- Mixing Tools [Hand]: Large bowl, Whisk, Flat Rubber Spatula.
- Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
- Mixing Method [Straight Mix]: All-At-Once.
- Preheat Pan or Deep Fryer.
- In a mixing bowl, add dry ingredients and mix until evenly incorporated. Sifting flour beforehand prevents clumping.
- In another bowl, whisk together all wet ingredients.
- Add dry ingredients to wet ingredients and whisk just enough to combine.
- In a separate bowl, prepare flavouring agents / interior garnish that will be frittered.
- Pour just enough fritter batter over the garnish to coat and hold together.
- Fold mixture until flavouring agents / interior garnish are uniformly distributed.
Comments
|
Storage
Cooking
|
Notes
_____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ _____________________________________ |