Batter for fried

There are several ways to make batter for the fried.
Below I will explain 3 and for what reasons to prefer one over another.

The batter with sparkling

The batter with sparkling water typically used for vegetables, does not alter the taste and tends to make a lot of volume and inflate the fried making it also nice to see.

Ingredients:

• 100 g of 00 flour
• 150 ml of sparkling water

Preparation:

You take a bowl and prepare the flour inside, then add the cold sparkling water in small doses, stirring with a food whisk.
At the end you can not be used immediately you can put in the fridge from the film.

The beer batter

The beer batter can be used both for vegetables but also for frying mushrooms such as porcino or Macrolepiota procera. This batter will be light but with a slight bitterness due to the beer itself.

Ingredients:

• 100 g of 00 flour
• 140 ml of fresh beer

Preparation:

Come for the sparkling water you take a bowl and sift it into the flour and then add the beer a little at a time. Mix without creating lumps.
Some in the end are a bit 'of lemon juice to remove the bitterness, however, it is never excessive.
Also in this case it can be kept in the fridge with the film.

The batter with eggs

The batter with eggs is perhaps the most traditional batter of the three proposals.
With a full-bodied and very homogeneous taste, in fact it goes well with every type of food, the only flaw can be heavy.

Ingredients:

• 2 eggs
• 100 g of flour
• 50 ml of natural water

Preparation:

One thinks of the eggs in a bowl and amalgamates with a fork.
The flour is sifted by sieving it and with the use of the food whisk it is vigorously mixed to avoid the formation of lumps.
At the end water is always added in small quantities, always stirring.
This batter is best used immediately and prepare it at the moment.

Tips:

The sale I prefer to add it when fried.
You can fry with batter carrots, zucchini, eggplant, peppers, artichokes, cauliflower.

below I leave the link of the food whisk to mix