51 deep fry batter Recipes

onion, peeled and sliced into big fat rings, self-rising flour, garlic powder, egg, butter, melted, guinness stout, oil or melted fat, to deep fry

mayonnaise, ketchup, cream-style horseradish sauce, paprika, salt, ground black pepper, cayenne pepper, egg, milk, all-purpose flour, salt, cayenne pepper, ground black pepper, garlic powder, dried thyme, dried oregano, ground cumin, onion, vegetable oil, for deep-frying

buttermilk popcorn chicken, boneless, skinless chicken breasts, buttermilk, sea salt, breading, all-purpose flour, sea salt, baking powder, cayenne pepper, dried green poultry seasoning, ground turmeric, onion powder, freshly ground black pepper , to taste, canola or vegetable oil, for deep-frying, batter for waffles, cake flour, baking powder, salt, eggs, separated, sugar, unsalted butter, melted, milk, maple-balsamic reduction, pickled watermelon rinds, snipped fresh chives

all-purpose flour, egg, beaten, vegetable oil, salt, lager beer (or as needed), poblano chiles, monterey jack cheese (you may need a bit more), fresh frozen corn kernels or 1 cup thawed frozen corn kernel, vegetable oil, for deep-frying, olive oil, chopped small yellow onion, garlic clove, minced, chopped tomatoes , and their juice, chipotle chile in adobo, finely chopped, dried mexican oregano, chopped fresh cilantro

all-purpose flour, cornstarch, baking powder, salt, water, water, egg, beaten, vegetable oil

head cauliflower, washed and broken into bite-size flowerets, eggs, beaten, milk, salt, flour, shredded parmesan cheese, garlic powder, dried thyme, dried oregano, paprika, cayenne pepper (use more if you like spicy stuff), black pepper, oil (for deep frying)

flour, beer (i prefer budweiser), onions (i prefer vidalias), vegetable oil (for deep fat frying )

egg white, kalamata olives, halved, anchovies, basil leaves, fresh ricotta, light olive oil, for deep-frying, zucchini flowers, lemon wedges, to serve, basil leaves, batter, plain flour, olive oil, chilled light beer

cod fish fillets, skinned, plain flour, salt & freshly ground black pepper, cornflour, arrowroot, vegetable oil, for deep-frying, orange juice, white wine vinegar, dry sherry, dark soy sauce, brown sugar (soft light ), tomato puree, red pepper , deseeded and diced, cornflour

flour, cornstarch, baking powder, beer, salt, pepper, garlic powder, mrs. dash table blend seasoning, extra flour (for dredging)

all-purpose flour, cayenne pepper, salt, sugar, baking powder, beer, dried chipotle chiles, stemmed and seeded, ripe tomato, quartered, yellow onion, sliced, garlic clove, water, salt, honey, red wine vinegar, peanut oil, for deep-frying, all-purpose flour , for dusting, rock shrimp (prawns) or 1 1/4 lbs peeled white shrimp (prawns)

head roasted garlic, mashed, olive oil, goat cheese (chevre), fresh thyme leave, chopped, salt and pepper, to taste, bottled dark beer (341 ml bottle), egg, lightly beaten, all-purpose flour, plus extra, melted butter, salt and pepper, zucchini or 16 other squash blossoms, pistils removed if desired, vegetable oil, for deep-frying

slightly beaten egg, ice cold water, all-purpose flour, either : mushrooms, cauliflower, broccoli, green beans, etc., shortening or oil for deep fat frying

batter, potato starch, garbanzo flour, egg replacer powder, asafetida, soy sauce, fresh ginger juice * or 1 tsp. fresh ginger, finely grated, baking soda, water, chilled, vegetable oil for deep-frying, vegetables, following vegetables, sweet potato or potato, cut into 1/4-inch-thick rounds, green or red bell pepper , cut into 1x11/2-inch pieces, broccoli, medium florets, cauliflower, medium florets, zucchini , cut into 1x11/2-inch sticks, roma tomato, quartered, sauce, clover honey, soy sauce, fresh ginger juice, cornstarch mixed with 1 cup water

dill pickles, all-purpose flour, cayenne pepper, red pepper, black pepper, garlic salt, salt, louisiana hot sauce, beer, vegetable oil

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

broiler/fryer chicken (3-1/2 to 4 lb), cut up, salt, dried rosemary, crushed, water, oil for deep-fat frying, king arthur unbleached all-purpose flour, baking powder, salt, ground ginger, egg, milk, canola oil