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Base for Frying

Updated: May 1

  • This is the base mixture for frying steaks, cauliflower, eggplant, chicken, zucchini, fish, as well as calamari and other vegetables. With this mixture, it is important that it is neither too thin nor thick, but something in between. It is easily prepared in one deep dish and without dirtying the other plates. If you want to use the crumbs, add them later after the mixture. Follow the recipe.

Ingredients: simple,total time: 10 min.
  • 1 medium egg

  • 1 egg yolk

  • 80 ml mineral water

  • 80 ml beer

  • pinch of salt

  • 150 g all purpose-flour/ add more as needed

Preparation:
  1. In deep bowl pour half flour then add 1 egg and yolk, stir all ingredients well with spoon. Add mineral water, beer, and pinch of salt.

  2. Gradually stir in the second part of the flour without lumps. Add as needed if it is mushy.

  3. When you have obtained the desired thickness (not too thin and not too thick), dip the calamari or schnitzel, drain the mixture well and fry immediately in hot oil or in a deep fryer.

  4. Place fried steaks or calamari and vegetables on a kitchen towel to absorb excess fat.

Enjoy in!


NOTE: If you use soft flour type 00 or 400 you will need more flour! If you require a larger quantity, double the ingredients.


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