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New Post 10/20/2011 4:50 AM
  angela
133 posts




Secrets to a Crunchy Batter 
Just came from a dinner party at the house of my friend who's half-Japanese. She taught me a few tricks on getting that extra crispy batter you can use for fish & chips or tempura:

1. Use really cold water for the batter. She even puts ice in hers to keep the temperature even lower.
2. When mixing the batter, just use no more than four strokes. Nevermind if you don't get all the flour mixed. It's part of the secret to make it light and crunchy.
 
New Post 11/4/2011 12:38 AM
  lizrfoust
142 posts




Re: Secrets to a Crunchy Batter 
If you're using a beer-based batter, allow it to rest for about 30 minutes for the yeast to work into the batter. It will not only make it thicker, but also more bubbly, which will make it really crunchy and light.
 
New Post 11/11/2011 11:18 AM
  mary22
132 posts




Re: Secrets to a Crunchy Batter 
Just recently tried your trick in my attempt to make some fried Twinkies and Oreos for my kids using some good ol' pancake batter. Worked like a charm! Thanks for sharing this, angela.
 
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