What happened to my batter?
This morning I attempted to make corn fritters using a recipe I've successfully used many times before (as recently as Christmas morning) but this time the batter was very runny. I dumped it and started over only to have the same thing happen again.
The recipe is as follows:
Combine and heat just until the butter has melted:
1 cup water
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
Black pepper to taste
8 tablespoons butter
Add all at once & whisk:
3/4 cup flour
1/4 cup cornmeal
Stir in 1 cup corn kernels
Using a wooden spoon, add 3 eggs, one at a time. Mixture will be thick.
I used the same flour, eggs, brand of butter, method of measuring as the other times...I am stumped.
Hmm. Now I'm as stumped as to why sometimes my tres leches cake (pre-soak) sometimes rises and sometimes doesn't.
The only thing ;left I can think of (though have no idea how to compensate for) is something to do with humidity levels. Is your flour a little older? Are you in a humid region?
I'm just brainstorming now as it's something I've encountered with the aforementioned tres leches cake. So frustrating when you know you've done it all correctly!
Having extensively tested flour densities, it is almost impossible to get the same amount twice, even using the same bag of flour, measuring cup, and technique two minutes apart. You aren't going to be able to tell by looking that you have 15% less flour, or whatever- you can't see how tightly packed the particles are with your naked eye. It could be as simple as you opened a new bag, and the flour on top was less dense than the stuff from the bottom of the last bag, which had been compressed. Or you just hit a random air pocket. Unless there was some red herring, like you didn't dry the bowl before you started and inadvertently added extra water, I suspect that measuring rather than weighing caused the difference.
For future reference, fritters are pretty forgiving. If you have the same thing happen again, you could likely just stir in a little extra flour until it looks right and get a pretty good result.