The batter for frying is a simple and essential preparation to obtain crunchy 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 kitchens around the world. In Italy, the batter is often used in regional culinary traditions to make dishes even more inviting and delicious. The classic Italian batter typically uses flour, eggs, white wine, grappa, and salt.
In a large bowl, put the flour, wine, and grappa, add a pinch of salt and mix
Incorporate the yolk
The batter should be thick yet fluid
Let it rest for half an hour, then gently fold in the beaten egg white
Quickly dip the ingredients to be fried in the batter and fry them until golden in hot oil
Remove them with a slotted spoon and place them on absorbent paper
Hand Whisks
Bowl
Italy
| 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 |
