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That county fair demo changed my whole take on batter
I watched this old dude at the Kern County Fair last summer batter up zucchini slices with just soda water and flour, no eggs or beer. He got this insane crunchy thin shell that held for like 20 minutes. Has anyone else tried cutting eggs out of their batter for veggies?
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linda50021d ago
Have you tried seltzer water that's almost flat instead of fresh from the bottle? I messed around with this after my aunt's beer batter recipe fell flat one year... old soda water seems to give a lighter crust somehow. The carbonation matters way more than eggs honestly, like the bubbles are doing all the work for the crunch.
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julia_lee19d ago
Hold up @linda500, you're telling me that OLD seltzer works better than fresh? That feels backwards to me honestly. I always thought the fizzier the better for batter, like you want all those bubbles popping off in the hot oil. But now I'm curious - is it because the bubbles are more stable in the batter when they're not so aggressive? Ngl, my chicken wings always come out a little dense and I've been blaming the eggs this whole time. Gonna have to try this with a can I left open on the counter yesterday.
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sage_dixon19d ago
My buddy tried this exact thing last weekend with a bottle of seltzer that had been sitting out for hours and his wings came out crazy crispy, way better than when I use fresh seltzer. So yeah @linda500 might be onto something with the flat stuff, I gotta give it a shot now too.
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