Vegetables in batter: recipe with photo

Batter is a batter in which dipped meat, fish and other products. Although there are a variety of recipes, but to cook it, we do not need a large list of ingredients. This article will discuss vegetables in batter, which can act not only as a side dish, but also as an independent dish.

Cooking secrets

1. A good batter is obtained when all the components are thoroughly mixed with a mixer, fork or whisk. The mixture should be homogeneous, without lumps.
2. Protein and yolk are best whipped separately, in different containers.
3. To prepare the test, use cold liquids.
4. The finished batter should be placed in the refrigerator for one hour, then the dough becomes elastic and sticks well.
5. The batter of liquid consistency turns out crispy, but passes a lot of oil into the products.
6. Thick dough sticks well to products and creates a dense shell for them.
7. The correct consistency can be checked as follows: dip a tablespoon in the dough, it should evenly, without gaps, cover the cutlery.

Fragrant additives

Spice, dried or fresh herbs, nuts, herbs or garlic will help to give vegetables in batter a spicy flavor. Such seasonings are best added to the dough of a thick consistency to keep during frying.

Classic pastry

For vegetables in batter, a classic recipe for dough is suitable. So, half a liter of water will need these products:

• half a glass of flour;
• four chicken eggs;
• some salt;
• 30 milligrams of vegetable oil.

Cooking:

1. The whipped proteins are placed in the refrigerator for 30 minutes.
2. In a deep container, whipped egg yolks, water, salt and oil are mixed.
3. Add flour a little and mix thoroughly.
4. Chilled proteins are added.
5. Ready batter put for one hour in the refrigerator.

Beer dough

For half a liter of light beer you will need:

• two raw eggs;
• a tablespoon of butter (butter);
• 50 grams of flour.

To cook crispy and tasty vegetables in batter, use this dough recipe:

1. The yolks and proteins are whipped separately until foamy.
2. The hoppy drink is slightly warmed and poured into flour.
3. Add yolks, salt, butter and mix thoroughly.
4. Gently pour in the whites and whisk the dough with a whisk.

Deep-fried vegetable batter

One hundred milligrams of milk will need such products:

• a glass of flour;
• one raw egg;
• some salt;
• 10 ml of oil (vegetable).

In order to cook vegetables in batter, you must first make the dough:

1. The yolk is mixed with oil.
2. Gently pour the milk and salt.
3. Flour a little and mix well.
4. Beat protein is added and mixed again.

In the oven

To cook vegetables in batter in the oven, you will need the following ingredients:

• one hundred grams of mushrooms (champignons);
• one eggplant;
• two bell peppers;
• 200 grams of broccoli;
• one onion;
• greens;
• half a glass of flour;
• 150 milligrams of milk;
• one egg;
• one hundred grams of hard cheese.

Cooking process:

1. Pre-cooked batter. To do this, beat the egg, add milk, flour, salt. It is left to cool for an hour, while other products are being prepared.
2. Broccoli is boiled in salted water, it is important not to overexpose, so three minutes is enough.
3. Eggplant is cut into rings, sprinkled with salt and left for five minutes. The resulting liquid is drained and sautéed eggplant until golden brown.
4. Onions are also cut into rings and separately fried.
5. Bell pepper is chopped in half rings and sent to the onion, they are fried together for several minutes.
6. Cut the mushrooms in half and fry.
7. All vegetables are mixed and placed on a baking sheet.
8. Pour batter and bake in the oven for about 30 minutes at a temperature of 180 degrees.
9. Two minutes before cooking, sprinkle with grated cheese and herbs.

Japanese Fried Vegetables

We make a batter from half a glass of flour, salt, cold water and one egg. The products are not whipped, but simply mixed. The dough should turn out liquid in consistency, like sour cream.

We prepare vegetables. It will take one hundred grams of each: mushrooms (champignons), eggplant, zucchini, bell peppers and a little cilantro. They are cut, rolled in flour, in batter and deep-fried.

It is necessary to drain excess oil from vegetables, for this they are laid out on a paper napkin.

In addition to the dish, balsamic sauce and wasabi are served.

Onions in batter

Required Products:

• 200 g of green onions;
• 30 g of flour;
• egg;
• vegetable oil.

Cooking vegetables in batter. The recipe is as follows:

1. Onions are cut to 6 cm in length and salted.
2. They make batter from flour, water and eggs.
3. Each onion feather is dipped in the dough and fried.

You can cook onions, then it is cut into thin rings.

Pumpkin

1. To prepare the batter, beat two eggs, add half a glass of milk and 50 grams of flour.
2. The pumpkin is peeled, chopped into thin slices and a little passer.
3. Each slice is dipped in the dough and fried.
4. Sprinkle with chopped herbs before serving.
5. Dough can be made sweet, add granulated sugar, and before serving, sprinkle with powdered (sugar).

Bell pepper

Necessary components:

• 15 pieces of bell pepper;
• three eggs;
• 250 grams of flour.

Cooking process:

1. Vegetables are baked in the oven so that they are not too soft.
2. Peel and remove seeds.
3. Salt and flour are mixed, eggs are beaten separately.
4. Each slice of bell pepper is rolled in flour, in an egg, in flour and fried in vegetable oil.

Potatoes

For batter, mix 50 grams of flour, one egg, half a glass of milk and forty grams of grated cheese.

One kilogram of potato is peeled and cut into strips, placed in a frying pan with heated oil, poured with dough and fried until fully cooked, with occasional stirring.

Tomatoes in cheese batter

Prepare the dough. Beat the egg, add 30 milligrams of sour cream, salt, ground black pepper, chopped clove of garlic, 60 grams of grated cheese and whisk a little with a whisk.

Tomatoes are cut into circles, they must be tight. Each piece is dipped in the dough and fried. If the tomatoes are small, you can cook them whole.

Cauliflower

1. One kilogram of cauliflower is boiled for five minutes in salted water. When it has cooled, it is divided into inflorescences.
2. For batter, one hundred milligrams of sour cream and kefir are mixed. Gradually add half a glass of flour and beat thoroughly.
3. Each piece is dipped in batter and fried.

Zucchini straw

For the test, mix 30 grams of flour, one raw egg, chopped clove of garlic, a little water and salt.

Two hundred grams of vegetables are washed, cleaned of seeds and cut into strips. They are placed in a container with dough, heated vegetable oil, spread in an even layer on the pan and fry, stirring occasionally.

Mushrooms in mustard batter

Required Products:

• a pound of champignons;
• two eggs;
• one hundred milligrams of sour cream;
• a tablespoon of finished mustard;
• 100 grams of hard cheese.

Cooking.

1. Combine sour cream, egg, mustard and beat thoroughly with a whisk. Add cheese, which is grated, a little salt and pepper.
2. Champignons of medium size are cut in half, large - in four parts. Place in the dough and fry.

Eggplant with meat in batter

Ingredients:

• two hundred grams of any stuffing;
• one long eggplant;
• two tablespoons of balsamic sauce;
• 10 grams of sesame seeds;
• one egg;
• 50 milligrams of sour cream;
• 40 grams of flour.

Step by step recipe:

1. The eggplant is cut into non-thin rings, each section is not completely cut. Sprinkle with salt, after ten minutes, drain the excess liquid and wash.
2. Seasoning, onions, balsamic sauce and sesame seeds are added to minced meat.
3. For the test, beat sour cream, an egg, a little salt and ground pepper. When the products are mixed, the flour is carefully added, the batter should be non-liquid.
4. In the incisions that were made in the eggplant, put the minced meat and crush it.
5. Each piece is dipped into the dough and fried until cooked.

Useful Tips

1. Some vegetables, so that they are not coarse, you need to boil a little before frying.
2. All products for batter must be used fresh, with a good shelf life. No vegetables or stains on vegetables.
3. The better the components for the dough are whipped, the more airy and tender the batter is.
4. Use a thick batter for succulent foods and a liquid batter for dry foods.
5. The addition of mineral water will help to make the crust porous, and beer, vodka, and wine will help crispy.
6. So that batter sticks well to vegetables, sprinkle them with starch.
7. Any vegetables in batter (photos are presented in this article) are best deep-fried.
8. Vegetable oil should be well heated.
9. To remove excess fat from vegetables, lay them on a paper towel after frying.

Additional components will help diversify the taste of ordinary vegetables. Do not be afraid to experiment and delight your loved ones with a delicious dish.