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Guest Leidenschaft

Batter For Deep Frier

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Guest Leidenschaft

Does anyone have a batter mix that is suitable for the deep frier? Ie. battered chicken balls, prawns, fish etc??

I'm sure missing Chinese food and the sweet and sour chicken balls were always a favourite! :rolleyes:

I really enjoy Pamela's pancake mix, has anyone had success with it or similar products?

Also any other favourite Chinese food recipes, outside of stir-fries which we already eat several times a month! ;)

My mouth is watering just thinking about it... looking forward to the recipes! :rolleyes:

Thanks!!

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Don't want to disappoint you. I don't have the recipes you're lookin for, but I'm looking forward to some too! I've been CRAVING chinese food!!! Especially a good sauce, other than soy sauce (yuck).

However, you mentioned a deep-fryer, and someone else on a thread I had going mentioned it too (or maybe it was you?). Anyway, what is it like? Small enough for a counter-top? Have a lid to reduce splatter? Expensive? What brand?

Thanks,

-donna

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I found that many tempura batters (the sort used in chinese food for instance) are naturally gluten free. Many chefs use corn starch mixed with water. That mixture can be difficult to work with though, since corn starch mixed with water has the interesting properties of a "plasma"- something like a liquid at rest, but solidifying when pressure is applied. This makes it hard to stir, dunk, etc. Mixing in some glutenous rice flour and an egg or two helps to make it much more workable. A little salt and white pepper added to the mix gives it more flavor.

I don't have an exact recipe, but here is how I make my tempura batter;

In a mixing bowl add equal parts glutenous rice flour and corn starch. Add a pinch of white pepper and a little salt. Mix together with one egg and add room tempurature water (not hot or cold!) until you get a mixture resembling pancake batter. Just dunk the food to be fried in this mix and then drop it into hot oil- it should be hot enough to start sizzling rapidly on contact, but not so hot that it browns the batter before the food is cooked through. Small pieces of food work best- two inch chunks of meat, single mushrooms, single medium shrimp are good sizes for this. A wire "spider" (mesh spoon) is useful for giving them a single quick stir in the hot oil immediately after dropping them in it to keep the pieces from clinging together and cooking into a solid clump. Cook them to a light golden color and let them drain on a wire rack before serving.

Thus fried, you can eat with sweet/sour, or with tangy orange sauce, or even spicy sweet sesame sauce.

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Guest Leidenschaft

Hi Donna, this is the deep fryer that I have... I like it because there aren't any replaceable filters to buy. It's a decent size for a family of four and pretty easy to clean. I just store mine in a kitchen cupboard between uses, with oil still in it!

Usually mine is just for french fries, however I do make my gluten-free chicken strips in it as well. Hopefully someone will share a batter recipe with us! :wub:

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Guest gfinnebraska

For any deep frying that I do, I just use sorghum flour with salt and pepper added.

Works great!!! Makes yummy fried chicken.

For sweet and sour chicken, I use the following recipe:

2 cups sugar

1 cup Ketchup

1 cup Vinegar (apple cider)

1 cup water w/4 Tbsp. cornstarch

Mix the above ingredients together... until thick.

Add: Sliced green pepper, sliced carrots, chunky pineapple

(I precook the carrots and green pepper together until done)

Serve with chicken over rice!! Yummy!! I got that recipe from a chinese restaurant YEARS ago. A tried and true one!! Enjoy!

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Oooooh, that sounds so good!

I've always wondered about cider vinegar. What's the difference? Sweeter? I'm allergic to apples, so I don't use it. Wonder what a good alternative is?

I make my fish last night in peanut oil and it was fab! Gotta make my own tartar sauce though until I find one that is gluten-free.

Thanks for that recipe. I can't wait to try it!

Donna

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Hi all!

Donna Washburn's cookbook, 125 Gluten Free recipes has a GREAT tempura recipe. I used it to make onion rings, shrimp, and to put a crunchy coating on my gluten free egg rolls. Everything turned out delicious! The best part was that I didn't have to buy the book...it was available at our local library! It also has a recipe in it for sweet and sour sauce, which i haven't tried but it sounds pretty good. This book is definitely worth checking out..i've even seen it on E-bay for pretty cheap.

Amy

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Hello luvs2eat;

I would really appreciate it if you would give me your recipe for General Tsao's Chicken! I haven't had that in ages and it would make my day if I can satisfy my long-standing craving!

Thanks,

Neko :D

My recipe for General Tsao's chicken calls for dredging the chicken in corn starch before frying. I don't have the recipe close by, but can find it if anyone wants it.

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Does anyone have a batter mix that is suitable for the deep frier? Ie. battered chicken balls, prawns, fish etc??

I'm sure missing Chinese food and the sweet and sour chicken balls were always a favourite! :rolleyes:

I really enjoy Pamela's pancake mix, has anyone had success with it or similar products?

Also any other favourite Chinese food recipes, outside of stir-fries which we already eat several times a month! ;)

My mouth is watering just thinking about it... looking forward to the recipes! :rolleyes:

Thanks!!

I have used with success in my frie:

gluten-free pre-package pankcake mixes

Corn bread ( coat with raw batter and then deep fry)

Kinkinick's gluten-free breading mix

THere are lots of options I am sure, but those 3 I have used with success.

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we use:

one beaten egg

1/2 cup of rice flour

1/2 cup of corn starch

1/2 cup of chicken broth

and a little seaseme oil (to keep the batter from sticking to the fryer)

Makes GREAT sweet and sour pork!

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The chick pea flour batter used for Pakura's is good.

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Here's one I've used for fish batter. For what it's worth, my sister tried it with all-purpose flour and didn't like it. I guess the trick is the sweet rice flour.

Fish Batter

2 egg whites

1/3 cup cornstarch

1/2 tsp paprika (helps the batter turn a lovely light golden brown)

1/4 cup sweet rice flour

Beat egg whites until stiff, but not dry.

Sift the cornstarch and paprika over the egg whites and fold in. (Set aside)

Rinse the fish and pat dry.

Dredge fish in the sweet rice flour.

Dip into batter.

Cook, eat and enjoy.

You're better off to cook this in a wok. The first time I tried to use a deep fryer the batter got all stuck into the basket. What a mess!

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