Sourdough Frying Batter

I tweaked the original recipe from http://home.teleport.com/~packham/sourdrec.htm to get a very nice light and crispy batter. Instead of using it to deep-fry (which I avoid doing at home for many reasons), I shallow-fry. Works wonderfully.

Ingredients

1 Cup Starter
1 egg yolk
1 tablespoon oil
salt and pepper to taste
Around 1/2 cup rice flour

Combine, with a small wire whisk, the first 4 ingredients. Gradually add  rice flour till you get the right consistency. The batter should be fighting to stay onto your the whisk before losing it to gravity. Rest for a minimum of one hour. Use it to deep-fry or shallow fry. Enjoy the crunch.

Method

 

5 comments

Bill, thanks. Will try that on one of my more adventurous days.

Thanks, chembake. This bread-science-ignoramous always appreciate pointers. <hungrily taking down notes>

Keep in mind Teck poh that you are making a batter ( like a fritter) therefore should have higher hydration.

If you reduce the water, it will tend to ball up when dropped in the hot fat.

Sad

If you reduce the amount of water, there is not enough moisture for rapid starch gelatinzation which will likely result in slgiht chewiness..

Just occurred to me that my starter is [i]always[/i] at 100% hydration. Hmm...I'm thinking should I be trying other percentages?

[quote="TeckPoh"]
Just occurred to me that my starter is [i]always[/i] at 100% hydration. Hmm...I'm thinking should I be trying other percentages?
[/quote]
Well if you want a bit of adventure do a batch of starter at 50% hydration and let it mature for 24 hours, then use it 25% of total dough weight in a white loaf.

What hydration is your starter TP?