bATTERS: FRITTER
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
2 Parts Flour: 2 Parts Liquid: 1 Part Eggs
YIELD: 300 grams
  • Flour           [ 112 g ]
  • Liquid          [112 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
  • Baking Powder [ 1 tsp. ]
(x 2) YIELD: 600 grams
  • Flour           [ 224 g ]
  • Liquid          [224 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
  • Baking Powder [ 2 tsp. ]
(x 4) YIELD: 1200 grams
  • Flour           [ 448 g ]
  • Liquid          [448 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]
  • Baking Powder [ 4 tsp. ]

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.
  1. Preheat Pan or Deep Fryer.
  2. In a mixing bowl, add dry ingredients and mix until evenly incorporated.  Sifting flour beforehand prevents clumping.
  3. In another bowl, whisk together all wet ingredients.
  4. Add dry ingredients to wet ingredients and whisk just enough to combine.
  5. In a separate bowl, prepare flavouring agents / interior garnish that will be frittered.
  6. Pour just enough fritter batter over the garnish to coat and hold together.
  7. Fold mixture until flavouring agents / interior garnish are uniformly distributed.
Comments
  • Flour: 9-11% Protein content. AP flour is cost-effective and ideal.
  • Liquid Options (Sweet): Milk (2% - 3.5%)
  • Liquid Options (Savoury): Stock or Beer.
  • Liquid Options (Neutral): Water.
  • Filling Ingredients:  Take into consideration that some ingredients have more water content than others, leading to soggy rather than crispy fritters.  Dried, or lower-moisture ingredients are recommended to maintain crispness.
  • Fritter batter and interior garnish should be combined to order; should not be done in advance.
Storage
  • Batter can be used immediately.
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Cooking
  • Pan-Fry:  Med-High Heat with Canola Oil.
  • Deep-Fried: Temperature: 375°F.
  • Baking Test:  Knife or Toothpick; clean removal.
  • Rest: Minimal.  Served Immediately.
Notes
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