Prepare fried vegetables, meat, fruits … in batter for a family dinner. An unexpected combination, crisp crust and tender center will not leave anyone indifferent. And how to cook batter correctly and tasty, read in a step-by-step recipe with a photo. Video recipe.
Batter is a liquid dough in which food is dipped before deep-frying. These can be pieces of a wide variety of products. The most popular are: pork chops, chicken and fish fillets, cheese, offal, cutlets, squid, onion rings, mushrooms, vegetables, meat croquettes, strawberries, apples, cauliflower, pumpkins, zucchini … the appetizing of which many love this way of cooking.
The batter almost always contains flour, an egg and a fragrant filler. There are recipes with yeast. There are three types of batter: sweet, salty and unleavened. The most suitable one is selected depending on the products. The liquid used for batter can be very different: water, milk, cream, kefir, juice, beer, wine, mineral water … Flour can also be different: wheat, rye, rice, potato, corn … In addition, wonderful aromatic fillers Dried and fresh finely chopped herbs and spices, soy sauce, freeze-dried onions and garlic will add flavor to the batter … Today we will prepare a batter in milk with cognac, which will suit any product. It will only be necessary, depending on the filling chosen, to add more or less salt and sugar.
See also how to make egg batter with flour.
- Caloric content per 100 g - 235 kcal.
- Servings - 400 ml
- Cooking time - 10 minutes
Ingredients:
- Milk - 200 ml
- Cognac - 2-3 tablespoons
- Eggs - 1 pc.
- Salt or sugar - to taste, depending on the filling
- Flour - 130 g
Step-by-step preparation of batter in milk with cognac, recipe with photo:
1. Pour room temperature milk into a mixing bowl.
2. Add raw eggs to the milk and pour in the cognac.
3. Whisk the liquid ingredients until smooth and smooth. It is best to beat the dough with a mixer or blender, because the better the products are mixed, the softer and more airy the batter will be.
4. Add flour, salt or sugar to the egg and milk mixture, depending on the filling you choose.
5. Whisk well the batter in milk with cognac so that there are no lumps. The consistency should be of medium thickness, like sour cream. Although it can be liquid, and viscous, and thick. Thicker dough is suitable for juicy foods, because creates a dense crust and prevents juice from flowing out. Liquid batter is suitable for dry contents as it allows oil to pass through and makes the pieces juicier.
Leave the batter out of the refrigerator for one hour before using the batter so that the gluten in the flour loses its elasticity. Then the dough will not dry out during the frying process and will stick to the product better.
See also a video recipe on how to cook fish in batter in milk.
