This basic Frying Batter recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.
This light batter can be used to fry just about anything, from vegetables, to seafood, and other delicate items. Squash blossoms take to it very well. The beer gives the batter a good flavor while the whole eggs and egg whites produce a delicate crunch and chew.
Yield: About 3 cups (750 ml)
- 1 ⅓ cups (200 g) all-purpose flour
- 1 teaspoon (5 g) sea salt
- 3 large eggs
- ¾ cup (200 ml) beer or lager
- 3 egg whites
Sift the flour and the sea salt into a medium mixing bowl. In a small bowl, beat together the eggs and the beer. Slowly whisk this egg mixture into the flour to avoid clumping. The mixture should be the consistency of thin pancake batter. Cover with plastic wrap and let sit at room temperature for an hour to allow the gluten to relax and the flavors to develop. In a clean bowl, beat the egg whites to form soft peaks. Using a rubber spatula, fold half of the whites into the batter to lighten it. Then add the remaining whites, folding just until incorporated.
Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.