Batter for frying is a simple and essential preparation to achieve crispy and tasty fried foods. It is perfect for frying vegetables, fish, meat, and sweets. Its origin is uncertain, but it has become a widespread culinary technique in many cuisines around the world. In Italy, batter is often used in regional culinary traditions to make dishes even more inviting and delicious. The classic Italian batter version includes the use of flour, eggs, white wine, grappa, and salt.
In a large bowl, place the flour, wine, and grappa, add a pinch of salt, and mix
Incorporate the egg yolk
The batter should be quite thick but fluid
Let it rest for half an hour, then gently fold in the stiffly beaten egg white
Quickly dip the ingredients to be fried in the batter and brown them in hot oil
Remove them with a slotted spoon and place them on absorbent paper
Hand Whisk
Bowl
Italia
| Energy (kcal) | 266.48 |
| Carbohydrates (g) | 47.31 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 2.38 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 10 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.55 |
