Dough for batter: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many housewives use batter to prepare meat and fish dishes, which gives the food a certain taste. Modern culinary specialists have a large selection of cooking options in stock. We want to devote our article to batter recipes.

What is batter?

Creamy batter, in which food is dipped and then deep-fried - this is the batter. Ready-made food has a crispy and fragrant crust. It is for this reason that batter is so valued all over the world.

In Japan it is called tempura. By the way, the Portuguese taught the Japanese how to cook dough for batter in the sixteenth century. Since then, tempura has become a very important part of Japanese cuisine.

Dough for batter is always prepared on the basis of eggs, flour and fragrant fillers. It can also be made with yeast. The dough can be s alty, sweet and unleavened. The choice depends on which dish the batter will be used for.

Where is batter used?

The most famous dishes that are inconceivable without batter are chicken and pork chops. It is no less often used for cooking fish, sincethe dough allows you to keep the shape of a tender fillet. Many foods can be cooked using batter - meat, cheese, meatballs, offal, onion rings, squid, vegetables, mushrooms, potatoes, rice balls, croquettes.

One of the most delicious dough-based dishes is stuffed fruit in batter. It can be bananas, cherries, strawberries and more. Dessert lovers will appreciate this tasty treat.

Very tasty cauliflower in batter, zucchini, pumpkin, eggplant, tomatoes, bell peppers. Even lettuce leaves, sorrel, asparagus and celery are cooked in the dough. Hard vegetables are recommended to be boiled before using the batter.

Batter liquid

Any dough for batter is prepared on the basis of a liquid component. Usually milk or water is used. Eminent chefs prefer to take carbonated or mineral water. The most interesting batter recipes are based on the use of cognac, beer, wine, vodka, juice or fruit drink. The drink you choose should match the taste of the filling. You can even use the liquid that is served on the table with food. So, for example, for seafood, shrimp, fish and squid, it is logical to use beer or white wine. But for meat it is better to take vodka and red wine. Plum and apple wines, homemade tinctures are perfect for sweet dishes. You can also take juices and fruit drinks, they are ideal for sweet desserts.

But s alt dough for batter can still be cooked on fermented milk products and broths.

Fragrance ingredients

Even the simplest dough for batter cannot be imagined without fragrantcomponents that give a unique flavor to dishes. For cooking, you can use spices and dried herbs, chopped garlic, sweet peppers, mushrooms. Heavy ingredients are good for thick batters. The batter just won't hold them.

Very tasty dough for batter is obtained by using pumpkin and mashed potatoes. Walnuts and nutmegs are a great addition. Various types of hard cheeses can be considered as aromatic additives.

Subtleties of cooking

Dough for batter is made quite simply. But all the ingredients must be mixed well so that the finished mass is homogeneous. When using eggs, yolks and whites are added separately. Whipped protein is added before frying, after which the dishes with the dough are placed in a container with cold liquid.

The use of carbonated water allows you to get a light and airy batter. The finished mass is completely non-greasy.

Batter can be prepared in advance, for example, an hour before use. Then the dough keeps better on the products and does not dry out during the frying process. The batter can be kept in the refrigerator for a while, so that it becomes more elastic and more uniform. The consistency of the dough can be checked in a very simple way. We dip a clean spoon into the mass and see how evenly it covered it. If there are no gaps on the surface, then the batter is ready for use.

Tricks of the trade

• In order for the batter to be better taken on food, they must be blotted with napkins, removing excess moisture.
• The dough is notwill run off food if it is first sprinkled with rice starch or flour.
• For dry products, you need to take less batter. For example, for chicken fillet, it is better to use batter, which better passes oil to the meat, making it more juicy. But for juicy products, you can use a thick batter (for example, for an orange or broccoli).
• Products in the dough are fried in very hot oil, then it quickly seizes and keeps its shape. After cooking, battered foods should be placed on a paper towel to remove excess fat.

Classic recipe

A simple recipe for batter dough based on the use of a minimum set of products.

Ingredients:

• vegetable oil,
• flour (115 g),
• eggs (four pcs.),
• water (110 ml),
• a pinch of s alt.

Before cooking, it is necessary to separate the proteins and yolks into different containers. We beat them separately. After the squirrels are sent to the refrigerator. And mix the yolks with a tablespoon of oil, water and s alt. Mix the resulting mass. Gradually introduce the flour, without ceasing to beat the batter with a whisk. After obtaining a homogeneous mass, proceed to whipping the proteins with s alt. We combine the finished white foam with the dough, introducing separate portions. Cool the mass before use. This completes the batter preparation.

Cheese dough

We already mentioned in the article that you can make cheese-based batter dough. Indispensable incooking product is good for making dough. With its addition, the batter becomes fragrant and very tasty.

Ingredients:

• eggs (4 pcs),
• mayonnaise (three tablespoons),
• flour (four tablespoons),
• cheese (110 g),
• a pinch of s alt.

Batter is prepared on the basis of the classic recipe (as indicated in the first version). After we rub the cheese and mix the chips with mayonnaise. Add the prepared mass to the dough and mix. Cool the batter in the refrigerator.

Dessert batter

Sometimes when preparing desserts, it becomes necessary to prepare a dough for batter, which will preserve the unique taste of the most delicate product. In this case, we recommend using our recipe. Dessert batter has one feature - a thick consistency. It is thanks to this that the delicate taste of the products is preserved.

Ingredients:

• three yolks,
• flour,
• to taste s alt and sugar,
• full cream (130 g).

Rub the yolks with s alt, then add the cream. Add sugar and flour (its amount can be different, you need to focus on the consistency of the dough). We mix the mass well. The finished batter should have the structure and consistency of good liquid sour cream.

Batter on the water

Ingredients:

• 4 table. l. flour,
• egg,
• cold water (120 ml),
• a pinch of s alt.

Break the egg into a deep bowl. Add a pinch of s alt and a third of the specified water. Stir the mass with a whisk until smooth. Next, add flour and mix everything again. The dough should be thick and homogeneous. Then we introduce the remaining water in portions. Mix the batter until smooth.

Its density depends on what kind of dish you want to cook with it, so the amount of flour can be different.

Cooking experts recommend using only cold water to get airy and crispy batter.

Vodka dough

Some housewives recommend making batter with vodka.

Ingredients:

• eggs (two pcs.),
• 1 table. l. vodka,
• s alt,
• vegetable oil (table l),
• flour (quantity may vary).

This recipe is incredibly simple. Break eggs into a bowl and add s alt and spices. We introduce a little flour, pour in vegetable oil. Mix the mass until smooth. Then add vodka. It helps to get a crispy fried crust. Mix the batter, if its consistency does not suit you, then you can add more flour. Its amount will depend on how thick the dough you want to get. Over time, the housewives independently come to the thickness of the batter that is convenient for them to prepare this or that dish.

Mineral water batter

A good crispy batter can be made on the basis of mineral water.

Ingredients:

• two eggs,
• mineral water (110 g),
• vegetable oil (15 g),
• s alt.

Separate the yolks from the whites. We immediately put the latter in the refrigerator. Mix the yolks with mineral water and oil. Gradually add the sifted flour, stirring the mass. Having obtained a homogeneous dough, add whipped proteins to it. It is recommended to cool the finished batter before use.

Beer dough without eggs

Very often prepare dough for batter on beer. There are several options for its preparation. This recipe will come in handy if there are no eggs in the refrigerator.

Ingredients:

• beer (1/2 l.),
• flour (235 g),
• greens,
• turmeric,
• s alt,
• ground pepper.

Mix black pepper, turmeric and flour in a bowl. Gradually pour beer into the dry mass, without ceasing to interfere. Finely chop the parsley and also add it to the dough. Beat the mass until a homogeneous consistency. The batter is ready.

Beer batter for fish products

To get a good batter, all products must be cold.

Ingredients:

• two eggs,
• beer (240 g),
• flour (195 g),
• vegetable oil (25 g),
• curry,
• a pinch of s alt.

Separate the proteins from the yolks and send them to the refrigerator. Sift flour into a deep bowl, add spices, spices, nutmeg and herbs. Pour beer, butter and yolks into the dry mass. Mix the mass thoroughly. Separately, beat the whites with s alt, then add them in portions to the dough. Mix the batter again and immediately use it to cook the fish.

For chicken

You can also make chicken batter. The dough for cooking chicken should be such that the finished meat is tender and juicy. To do this, we recommend using our recipe.

Ingredients:

• fillet (130 g),
• cold beer (115 g),
• flour (two tablespoons),
• lemon zest,
• egg,
• pepper,
• oil rast. (25 g),
• s alt.

Chicken fillet cut into strips. Sprinkle the top of the meat with s alt and pepper. To obtain a batter, mix flour, yolk, beer, pepper and add s alt, spices and chopped zest. Mix the mass thoroughly. At the very end of cooking, we introduce whipped protein. It helps the dough to evenly cover the surface of the chicken. Heat up vegetable oil in a saucepan. Dip the meat slices into the batter and fry. When ready, the chicken should be golden brown. Place browned slices on paper towels to drain excess oil.

Sausages in dough

Ordinary sausages can be prepared in an original way. The appetizer is liked not only by children, but also by adults. You can eat sausages in dough at home or take them with you to nature. It takes only ten minutes to prepare the dish.

To make batter for sausages in the dough, we need the simplest products:

• 4 table. l. milk,
• two eggs,
• three table. l. flour,
• s alt,
• oil for frying.

Before cooking, peel ten sausagesfrom polyethylene. We put each one on a wooden stick. Next, prepare the batter for sausages in the dough.

Crack the eggs into a bowl and mix them with milk, flour and s alt. Beat the mass thoroughly and pour into a mug. Dip each sausage in batter and fry one by one in deep fat. Put the finished dish on napkins.

Fish in cognac batter

Cognac-based batter suitable for cooking fish and meat.

Ingredients:

• flour (55 g),
• egg,
• cognac (20 g),
• vegetable oil (55 g),
• milk (45 g),
• lemon juice (90 g),
• greens,
• allspice,
• spicy sauce (50 g),
• cream (95 g),
• s alt,
• dill.

We offer to cook fish fillet in batter. To do this, cut it into slices (you will need 180 g of fish) and marinate in a mixture of lemon juice, vegetable oil, pepper and chopped parsley.

In the meantime, you can cook the batter. To do this, dilute the flour in warm milk. Add a drop of vegetable oil, egg yolk, cognac and s alt. Stir the resulting dough and leave to infuse (15 minutes is enough). Before starting cooking, whipped protein must be introduced into the batter. Dip the marinated fish into the dough and cook in oil until golden brown. Serve the fillet on the table with a sauce of a mixture of cream, chopped dill and lemon juice.

Apples in batter

No less delicious in batter, fruits andvegetables. It doesn't take long to prepare a delicious dessert.

Ingredients:

• apples (7 pcs),
• milk (210 g),
• 4 eggs,
• flour (340 g),
• yeast (1 tsp),
• sugar (390 g).

Peel the apples from the skin and take out the core, then cut them into rings. Next, we proceed to prepare the batter. Mix flour with milk, egg and yeast. As a result, we get a sparse mass. Add s alt and sugar to it. Dip the prepared apples into the dough and deep-fry.

Batter on white wine

Fish and other products can be cooked in batter on wine. This dish has a pleasant aroma and excellent taste. White wine (semi-dry or semi-sweet) is usually used for fish, but red wines are better for meat.

Ingredients for batter:

• two eggs,
• st. l. rast. oils,
• white wine (120 g),
• st. l. water,
• flour (110 g).

Mix eggs with wine and beat the mass. Add vegetable oil and water. Mix everything again. After we introduce spices and lightly s alt. Pour flour in small portions, reaching the desired consistency.

Potato batter

Ingredients:

• egg,
• s alt,
• flour (two tablespoons),
• three potato tubers,
• s alt.

Peel and grate the potatoes. In the resulting mass, add the egg, s alt and flour. We bread the products in batter andfry in vegetable oil.

Cheese batter with wine

Cheese batter with the addition of wine will make any product incredibly tasty and fragrant.

Ingredients:

• dry greens,
• egg,
• white wine (110 g),
• pepper,
• s alt,
• Grated Parmesan (1 tablespoon),
• pepper,
• flour (optional),
• s alt.

Cheese is grated, add wine, egg, spices and s alt. Mix well and add flour. The consistency of the batter can be adjusted by the amount of flour, focusing on your preferences.

Cheese-sour cream batter

Ingredients:

• flour (5-6 tablespoons),
• two eggs,
• sugar and s alt,
• sour cream (3 tablespoons).

Cheese must be grated. Proteins are separated from the yolks. Beat the first until you get a thick fluffy foam. Mix the yolks with flour, add s alt, sour cream and sugar. Then we pour in the cheese chips. Proteins are introduced last. Gently mix the mass so that the proteins do not settle.

Batter on sour cream

Ingredients:

• three eggs,
• s alt,
• sour cream (130 g),
• flour (190 g),
• sugar (1/2 cup).

Separate egg whites and yolks. The latter are mixed with sour cream, sugar and flour. Beat the whites until a dense foam forms, after which they are gently mixed into the dough. Yogurt is sometimes used instead of sour cream. Very interesting is the dough based on fruit yogurt,and it can be used not only for desserts, but also for meat and fish dishes.

Instead of afterword

As you can see, there are an incredible number of recipes, thanks to which you can cook a variety of batter-based dishes. A delicious addition not only diversifies the usual food, but also adds completely new flavor notes. We have given only a part of the recipes, but on their basis you can prepare your own options by adding certain additional ingredients.