Batter for Deep Frying
I use this batter specifically for deep-fried Mars bars, but it can probably be used for anything that needs to be battered and deep-fried.
I use this batter specifically for deep-fried Mars bars, but it can probably be used for anything that needs to be battered and deep-fried.
- Carbohydrate 36.6155240019 g
- Cholesterol 101.450000003246 mg
- Fat 38.2105400007994 g
- Fiber 1.21500002145767 g
- Protein 6.61840000133903 g
- Saturated Fat 23.9941820005101 g
- Serving Size 1 1 Serving (144g)
- Sodium 284.787066683354 mg
- Sugar 35.4005239804424 g
- Trans Fat 2.76246200003246 g
- Calories 514 calories
Step-by-step
- Mix ingredients together.
- Coat Mars bars in flour, and then batter
- Fry at 375F until golden brown, then place on plate with paper towel
A simple measurement of flour, milk, and leavening agents reveals nothing about how chemical leaveners behave when they hit hot oil, nor does it warn you that fresh dairy reacts differently to heat than ultra-pasteurized alternatives. Maintaining a strict frying temperature of 375 degrees Fahrenheit ensures the starch sets before the interior melts entirely into the lipid bath.
- Use fresh whole milk rather than ultra-filtered varieties to provide enough natural fat and solids for optimal browning.
- Dredge items in the designated half-cup of dry flour prior to dipping to prevent bare spots where moisture might escape and cause dangerous oil splatters.
- Whisk the batter just until combined, leaving small lumps intact to guarantee a lighter, more delicate crust upon cooking.
- Heat the frying medium in a heavy-bottomed Dutch oven equipped with a clip-on thermometer to monitor thermal recovery times between batches.
- Remove items precisely when the exterior reaches a deep golden hue and transfer them immediately to a wire rack or triple-layered paper towels to drain excess fat without steaming the crust.
Serve these crisp items immediately alongside sharply acidic accompaniments like lemon wedges or pickled chiles to cut through the heavy richness of the fried coating. Thorough temperature management remains the single most critical factor separating a shatteringly crisp shell from a dense, oil-soaked disappointment.
