Italian
Perfect Batter
by Cucina con Ruben · 548K subscribers on YouTube
A light and crispy batter made with two types of flour, sparkling water and beer. Perfect for frying vegetables, meat or fish. Keep all ingredients very cold for maximum crunch.
- Difficulty
- easy
Ingredients
5 items- 100 gFlourAll-purpose flour. For structure.
- 100 gRice FlourRice flour. For crispiness.
- 140 mlBeerCold beer. Adds flavor, color and acts as leavening agent.
- 140 mlSparkling WaterCold sparkling water.
- Ice(optional) — Ice cubes to keep batter cold during frying, especially in hot weather.
Method
- Ensure all ingredients are very cold; place the flours in the freezer beforehand if needed.
- In a bowl, combine 100 g of all-purpose flour (tipo 00) and 100 g of rice flour.
- Add 140 ml of cold sparkling water and 140 ml of cold beer.
- Whisk vigorously until the batter is bubbly and smooth.
- Check the consistency: it should coat the back of a spoon without being too heavy. Adjust with a little more liquid or flour if necessary.
- For best results, refrigerate the batter for 30 minutes. It will rise slightly.
- Just before frying, add a few ice cubes to keep the batter cold (especially in hot weather).
- Dip your chosen ingredients (vegetables, meat, fish) one at a time, letting excess batter drip off. Tap gently if pieces stick together.
- Fry in hot oil until golden and crystal-like – you should see the ingredient through the light coating. The fried food stays crispy even when cooled.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
