How to make fried food batter so that it stays crispy for a long time and doesn't absorb oil easily

foto: YouTube/DAPUR RAYYANKA; YouTube/@firhanashari

Many people fail to make the right flour batter. Signs of failure are seen from fried foods that are less crispy and absorb a lot of oil.

Brilio.net - Fried food is a favorite of many people, both as a side dish and a snack. The types are diverse, such as bakwan, tempeh, rondo royal, tofu, and others that are coated in flour dough. This flour dough makes the fried food crispier and larger in size. However, many still fail to make the right flour dough. Signs of failure can be seen from fried food that is not crispy enough and absorbs a lot of oil when fried.

There is an easy technique you can try to make the perfect flour batter. A netizen through the YouTube account DAPUR RAYYANKA shared his kitchen secret. According to him, the right flour batter not only prevents fried foods from absorbing a lot of oil but also makes the crispy texture last longer.

"This is the result of Rayyanka's kitchen experiments over the past two years in the field of fried foods, so friends don't need to worry about the results," he said as quoted by BrilioFood from YouTube DAPUR RAYYANKA, Saturday (25/1).

Well, before mixing all the dough, prepare one tablespoon of margarine first, then melt it. Apparently, this margarine can be the key to good fried dough and does not absorb much oil when the fried food is cooked later. In addition, margarine also automatically adds flavor to the dough, you know.

"This (liquid margarine) makes it crispy and doesn't absorb much oil, this will make the dough tastier," said the owner of the YouTube account DAPUR RAYYANKA.

photo: YouTube/RAYYANKA'S KITCHEN

Next, make the flour mixture. Mix 200 grams of wheat flour, 50 grams of rice flour, 1/2 tsp of salt, 1/4 tsp of baking powder, and water. The amount of water should also be adjusted according to the type of fried food. If you want to make fried food like tempeh mendoan, you can increase the water. It's different if you want to make bakwan, you can reduce the water so that the mixture is thicker.

photo: YouTube/RAYYANKA'S KITCHEN

After all the ingredients are evenly mixed, then add the melted margarine. Stir the mixture again until it is completely mixed and there are no lumps. Then, the flour mixture is ready to be used to make fried foods according to taste.

photo: YouTube/RAYYANKA'S KITCHEN

Before you start frying, there are a few important things to note to get perfect fried results. First, make sure the cooking oil is really hot at around 180C. An easy way to check is to put in a little batter - if it immediately floats and bubbles, the oil is ready to use.

Second, set the heat to medium and maintain the temperature. Too high a heat will burn the outside while the inside is still raw. On the other hand, too low a heat will cause the fried food to absorb too much oil. Also, do not put too many fried foods in at once because it will drastically lower the oil temperature.

Seasoning is the key to differentiating the flavors of different types of fried foods. For savory fried foods like vegetable fritters, combine finely ground garlic, shallots, pepper, and coriander. Also add chopped spring onions and celery for a fresher aroma.

Meanwhile, for sweet fried foods such as fried bananas or rondo royal, simply add granulated sugar and a little vanilla powder to the dough. For those who like a more complex taste, you can add cinnamon powder or nutmeg. Most importantly, make sure the spices are evenly mixed in the dough so that the flavors are perfectly absorbed.

By paying attention to these two aspects - the process before frying and the right mix of spices - fried food will have a delicious taste and perfect texture.

(brl/tin)