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By
01/10/2012
I love most of the recipes on Thrifty but wonder why the contributors do not state the type of flour to use. Seasoned cooks will know what type to use but inexperienced and new cooks may not.
The type of flour is very important and should not be omitted.
It can be discouraging to get to the store with a list and then see all the different types of "flour" and have no idea what type the recipe calls for.
By
12/29/2009
1 1/2 cups flour (using Tempura batter mix is yummy too)
1/2 tsp salt
3 tsp baking powder
1 cup beer
3 eggs
Slightly beat the eggs in medium bowl. Add remaining ingredients. Blend well with electric mixer. Use immediately.
By
12/28/2009
A thin pancake batter works great. Make as the box says, but thinner. Then add seasonings, like salt, pepper, and other spices. Dry food well on a paper towel, dip and deep fry.
By
12/25/2009
1/2 cup gram flour or pea flour
1/4 cup cake flour
1/2 tsp. baking powder
1/4 tsp. fine salt
1/4 tsp. herbs or masala.
Sift all the ingredients and add water to make a batter,coat onions or potato or spinach and fry.
By Robin from Washington, IA
This recipe produces a light, crispy coating on whatever you are making. I made fish with it last (swai, my favorite fish), but it is really good for chicken nuggets, onion rings, and thinly sliced vegetables.
You can add the herbs you like to this recipe. For fish, I like to add lemon pepper. Vary the seasonings with the dish you are making to suit your taste. Omit the garlic and/or onion powder if you like.
Mix all the dry ingredients. Mix the water in until it is smooth. You might have to add a bit more water. This batter is not supposed to be real thick.
To use this with fish, I cut 1 lb. of swai fillets in half. I shallow fried it, with less than an inch of oil in the pan on high heat. Dip the fillets in the batter and let the excess drip off. Put in the hot oil and fry until golden brown. Turn, and repeat. Each side takes 3 - 4 minutes.
By Copasetic 1 from North Royalton, OH
Shared on: 01/09/2012
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