Homemade Batter Food

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

HOMEMADE BATTER

Steps:

• Start with eggs, add salt, sugar and brown sugar. Beat until mixed. Then add milk, mix. Add flour. Do not over beat. This will last about 3 days, covered and refrigerated.

BATTER RECIPE

Steps:

• To make this simple batter recipe, start by sifting the flour into a large mixing bowl and make a well in the center. Drop the egg into the well and beat with a balloon whisk, gradually drawing some of the flour into the mixture.
• Slowly pour in the milk, whisking all the time, and continuing to draw in the flour until you have a smooth batter. It should be the consistency of single cream.
• Cover the bowl and leave the batter to stand in a cool place for about 30 mins - this allows the starch grains in the flour to soften and give a lighter batter. If after standing, the batter has thickened too much add a splash of milk to thin it down.

BATTER FOR DEEP FRYING

Steps:

• In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
• In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
• Add wet ingredients to dry and combine until mixed.
• Follow your deep fryer instructions for whatever veggie or meat you're frying.
• This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.

BATTER

Steps:

• Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
• Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

ONE-BOWL CHOCOLATE CAKE BATTER

Steps:

• Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
• Turn this one-bowl chocolate cake batter into three different desserts.
• Layer Cake:
• Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
• Divide the batter between the pans; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
• Sheet Cake:
• Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
• Pour the batter into the pan; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
• Cupcakes:
• Line 30 muffin cups with paper liners.
• Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

DO-IT-ALL CAKE BATTER

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-inch round or square cake pan with nonstick baking spray; line the bottom with parchment. Set aside.
• Beat the butter with the sugar and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes (see Cook's Note). Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
• Whisk together the flour, baking powder and salt in a small bowl until combined.
• With the stand mixer running on low speed, add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour and mixing until just combined. Do not overmix. Pour the batter into the prepared pan and level the top with a rubber spatula.
• Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for at least 15 minutes before removing it from the pan.
• For chocolate cake: Add 1/4 cup unsweetened dark cocoa powder to the flour mixture. After the eggs are incorporated, beat in 4 ounces melted and cooled bittersweet chocolate, beating until combined. Alternate adding 1/4 cup of hot brewed coffee with the flour mixture and buttermilk.
• For lemon poppyseed cake: Beat 2 tablespoons freshly grated lemon zest with the butter, sugar and vanilla. Add 2 tablespoons fresh lemon juice to the buttermilk before it goes into the batter. Before pouring the batter into the cake pan, gently fold in 2 tablespoons poppy seeds using a rubber spatula. For a lemon glaze, whisk 2 tablespoons fresh lemon juice and 3/4 cup confectioners' sugar in a small bowl until smooth. Add more lemon juice, a few drops at a time, if needed. Once the cake is completely cool, drizzle the glaze over the top.
• For coffee cake: To make a streusel, combine 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt and 3 tablespoons cold unsalted butter cut into small cubes in a medium bowl. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse sand. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Sprinkle half of the streusel over the batter. Spread the remaining batter on top and sprinkle the remaining streusel over it. For a maple glaze, whisk 2 tablespoons pure maple syrup with 1 teaspoon water and 3/4 cup confectioners' sugar into a small bowl until smooth. Add more water, a few drops at a time, if needed. Once the cake is completely cool, drizzle the maple glaze over the top.
• For confetti cake: Increase the vanilla extract from 1 tablespoon to 2 tablespoons. Before pouring the batter into the cake pan, gently fold in 1/4 cup rainbow sprinkles using a rubber spatula.
• For raspberry jam swirl cake: Bring 1/2 cup seedless raspberry jam to room temperature and stir it vigorously with a spoon until smooth. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Place 4 dollops (about half) of the jam on the batter. Spread the remaining batter over top and make 4 more dollops over the batter with the remaining jam. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan, creating swirls of jam.

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

GOLDEN BEER-BATTERED FISH WITH CHIPS

Steps:

• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

THE BEST ALL PURPOSE DEEP FRY BATTER

Steps:

• Mix all dry ingredients, except the extra flour, whisk together.
• Add beer and only mix lightly.
• DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
• You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
• For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
• Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
• This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
• When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).