Crispy Batter Recipes Recipe Paper Recipe For Banana

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BANANA FRITTERS



Banana Fritters image

Banana Fritters. These are a lovely crispy treat, serve warm as they are or with some syrup drizzled over or a blob of ice cream! A great way to use up spare or leftover bananas too! Really quick and easy to make dessert.

Provided by Lovefoodies

Categories     Cookies & Sweet Treats

Time 8m

Number Of Ingredients 7

3/4 Cup plus 2 Tablespoons or 100g All Purpose Flour
2 teaspoons baking powder
pinch of salt
1/4 Pint or 150 ml water
1 Tablespoon vegetable oil
1 Banana
Sugar and or shredded coconut for coating

Steps:

  • In a bowl, add the flour, baking powder and salt.
  • Add the water and oil and combine with a hand whisk. The consistency should be thick, like heavy cream and be able to coat a spoon. If it is too thick, add a drop more water, too thin, add a little more flour. Set aside.
  • Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not over fill the pan with oil. I use a small saucepan and cook in batches, filling the pan 1/3rd deep with cooking oil.
  • Whilst the oil is heating up. peel the banana, cut in half and then slice length ways in half so you have 4 pieces. Dip each piece in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown. ** To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea in to the oil. If it sizzles and floats to the top immediately, the oil is hot enough.
  • Place the fritters on some kitchen paper then dip into a bowl with sugar to coat.
  • Serve immediately as they are or with some syrup drizzled over the top or a blob of ice cream!

Nutrition Facts : Calories 340 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 6, Sodium 339 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)



Crispy Batter that Stays Crispy (for a long time) image

Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.

Provided by Marvellina

Categories     How To

Time 25m

Number Of Ingredients 11

Cooking oil (for deep-frying)
1 cup all-purpose flour (140 grams)
2 Tbsp rice flour (12 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1 cup ice-cold water
1 cup rice flour (110 grams)
4 Tbsp cornstarch (30 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1/2 cup ice-cold water (add more as needed)

Steps:

  • Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
  • Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
  • Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
  • Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
  • Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
  • Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
  • Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all

CRISPY BATTER FOR FISH & CHIPS



Crispy Batter for Fish & Chips image

A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.

Provided by hollyberry

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup water, ice cold
400 g cod fish fillets

Steps:

  • Mix ingredients together.
  • Dip cod into batter.
  • Deep fry at 425F until cooked.

THIN & CRISPY BANANA OATMEAL COOKIES



Thin & Crispy Banana Oatmeal Cookies image

If you can imagine a cross between oatmeal cookies and banana bread, this is it.

Provided by Jennifer Segal

Categories     Desserts

Time 30m

Yield About 45 cookies

Number Of Ingredients 12

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
3 cups old-fashioned oats
1½ teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon baking soda
1 scant teaspoon salt
2 sticks (1 cup) unsalted butter, softened but still cool
1 cup granulated sugar
¾ cup light brown sugar, packed
1 large egg
⅔ cup mashed bananas, from 2 overripe bananas
1 teaspoon vanilla extract

Steps:

  • Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
  • In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
  • Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
  • Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 5g, Carbohydrate 19g, Protein 2g, SaturatedFat 3g, Sugar 8g, Fiber 1g, Sodium 83mg, Cholesterol 15mg

CRISPY CIDER-BATTERED CHICKEN FINGERS



Crispy Cider-Battered Chicken Fingers image

Believe it or not, the best beer batter isn't made with beer! It's actually done with sparkling apple cider, which produces a light, beautifully crispy, and very flavorful coating. Not to mention it's super easy.

Provided by Chef John

Time 35m

Yield 8

Number Of Ingredients 12

4 (8 ounce) skinless, boneless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 cup self-rising flour
1 ¼ cups sparkling apple cider
1 quart canola oil for frying
⅓ cup Dijon mustard
2 tablespoons seasoned rice vinegar
1 teaspoon hot sauce
1 pinch white sugar, or to taste

Steps:

  • Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
  • Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
  • Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
  • Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 26.7 g, Cholesterol 64.6 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 4.1 g, Sodium 916.8 mg, Sugar 4.2 g

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