About the Recipe
After many unsuccessful trials in the Food Lab, I finally found the combination of ingredients that gave me the consistency I was looking for. This is a great crispy batter for chicken balls, fish, shrimp or vegetables.
Ingredients
1 ¾ cups of all-purpose flour
1 ½ cups of cold water (more or less, depending on flour)
½ cup of corn starch
2 tablespoons of baking powder
1 teaspoon of granulated white sugar
½ teaspoon of salt
¼ teaspoon of white vinegar
2 drops of yellow food color
Preparation
In a medium sized mixing bowl, combine all the dry ingredients and mix well.
Add 1 ½ cups of water and whisk until smooth.
The amount of water that flour absorbs varies with the flour. Flour with a higher protein content will require more water. Do not add all of the water at once as the batter might be too thin. The aim is to have the consistency of a pancake batter that is a bit on the thick side.
If the batter seems too thick, add the remaining water. Add a bit more water than indicated in the recipe if the batter seems too thick.
If necessary, add a bit more flour to achieve the desired consistency. You can also adjust the thickness once you have tried the batter with whatever you are making.
Add 2 drops of yellow food color and ¼ teaspoon of white vinegar and whisk.
You can use this batter for fish, shrimp, chicken balls, chicken Soo Guy or to batter vegetables, like zucchini, cauliflower, jalapeno peppers, etc.
