Often people confuse batter recipes with cooking methods using batter.
First of all, we note that batter is not an independent dish, but an auxiliary, separately prepared product.
Batter is a batter of liquid consistency that can be prepared with water, milk, and even beer. Cooking batter is possible using yeast, which gives the specific taste necessary for some types of dishes.
The recipes for making batter differ in some ingredients, depending on how with which product it will be used and the desired taste of the finished dish.
Recipes for making batter are methods of making batter, which is used to dip various products in it and then fry them in a pan. As products of frying can be pieces: fish; meat; birds; fruit vegetables.
Thick batter is best used to obtain a thick crust, (for vegetables and meat), liquid - for a thin crust.
The taste of batter can be changed, from sweet or salty, to sour or fresh. You can control the taste with such ingredients as: salt; sugar; honey; lemon.
The common ingredients for any batter are flour and eggs. Everything else is added to the dough according to the taste and purpose of the cooked batter.
It is necessary to fry dishes in batter in a large amount of oil, it is possible in a deep fryer.
How to cook cabbage in batter - two simple recipes
Recipe 1 - White Cabbage in batter
Structure:
White cabbage, a small tight head
Salt
Batter Ingredients:
Egg - two, chicken
Flour
Greens, dry mix
Cooking Oil, Vegetable
Cooking:
Cut a head of cabbage in half and divide by leaves. For ease of separation, the heads of cabbage can be scalded in boiling water, after which the leaves are easier to separate and separate from the stump.
Pre-put on the stove a pot of salted water and boil.
Dip the separated cabbage leaves into the pan and cook until half ready.
In a separate bowl prepare batter. Beat eggs in a bowl, adding salt, water, flour and herbs. All components should be mixed well until a homogeneous mass is obtained. The dough should be of medium density, like a good sour cream.
Preheat the oil in a pan, (vegetable), a large amount. The pan should be deep.
Each separated cabbage leaf is cut into several pieces. Dip each piece into batter until the dough is evenly coated with the entire surface of the piece. Immediately shift the slice into a pan with heated oil.
Fry slices from 2 sides. Fry slices until golden brown.
Serve the finished dish with sour cream and green chopped onions.
Recipe 2 - Cauliflower in batter
Structure:
Cauliflower
Batter Ingredients:
Egg - two, chicken
Flour
Hard cheese
Cooking Oil, Vegetable
Cooking:
Put in advance on a stove, on medium heat, a pot of salted water and leave to boil.
Grate hard cheese in advance, for subsequent sprinkling of the finished dish.
Rinse the head of cauliflower with running water very well. Allow water to drain, dry slightly.
Gently, with a knife, divide the head into pieces according to inflorescences.
Separate pieces of cauliflower to transfer to a pan with boiled water. Boil cabbage inflorescences for ten minutes. After cooking, remove the pieces of cabbage from the pan and transfer to a towel to dry.
Cook batter. To do this, separate the egg whites from the yolks. Beat separately. Salt whipped yolks to taste. Beat the yolks again by adding flour. Then add whipped proteins and mix well. The dough should be of medium density, like a good sour cream.
Each boiled and dried cabbage inflorescence should be completely dipped in batter and transferred to preheated oil in a deep frying pan or pan. Slices of cabbage in the dough should float freely, completely immersed in oil. Fry slices until golden brown.
Put the prepared slices of cabbage after frying on a dish. Sprinkle with cheese, which is prepared in advance. The dish is ready to eat.
Recipes of batter to a large extent depend on the traditions of the national cuisine of each nation. Nevertheless, dishes in batter always occupy a worthy place on any holiday table.