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Jul 11, 2013 05:52 PM

A Homemade Mix for Veggie/Fish Fritters?

I was wondering if there's recipe for something like a seasoned tempura mix that I can make ahead and store. Ideally, I would simply add water, soda, or beer until I got the right consistency, dip in whatever was to be fried and end up with a light, crisp, tasty fried whatever.

Aside from flour, salt, pepper, garlic powder, and maybe some dried parsley flakes (do these actually add more than flecks of color?), what do you suggest I add, and in what proportions? Cornstarch? Rice flour? Wondra? Powdered eggs? Paprika? Baking powder?

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  1. Ming tsai only uses club soda and rice flour. Here are some variations

    2 Replies
    1. re: youareabunny

      That's a neat link. Thank you very much, youareabunny!

      How does a rice flour batter differ from a wheat flour one?

      1. re: pilinut

        Rice flour is a low protein flour which inhibits the formation of gluten which would turn your batter chewy or tough. Instead, once it is hydrated with soda, it produces a batter which is crisp, airy and light.

    2. I season the food itself not the flour or batter mixture, it seasons better ( more control) and wastes less seasoning plus it more easily allows seasoning adjustments based on the food item than making a bulk mixture.

      3 Replies
      1. re: rasputina

        Good for coating, but for fritters, the bits of fish or veggie are stirred into the seasoned batter.
        I still don't know if the OP wants to find a tempura batter, or make fritters, there are two things going on in the title and the body of the question.

        1. re: wyogal

          Thanks for pointing out the difference between the two, wyogal. I was actually hoping to find something that would do double duty, say tempura-type squash blossoms with a thinner batter and maybe corn fritters or shredded squash and shrimp fritters with a slightly thicker batter.

          I have the remains of a bag of seasoned flour that I bought at Giant Artichoke in Castroville ("The Artichoke Capital of the World"). The instructions were to simply add water to the desired consistency. And it worked very well for almost anything one could fry (though far better with carbonated water than flat) and it was wonderful not to have to measure dry and seasoning ingredients every time I wanted to fry something.

          1. re: pilinut

            I just add some flour and baking powder to the leftover batter, along with the chopped up bits.

      2. Thanks, everyone! I can always count on the chowhound cooks for great information.

        I'll try the rice flour and soda water next chance I get. I assume it's regular rice flour, right? How would the results from tapioca flour or cornstarch differ from rice flour?

        1 Reply
        1. re: pilinut

          rice flour gives a crispier coating, i find tapioca a bit gummy for this. have never tried using cornstarch in a batter, only as a dusting for moisture barrier.

          unsure of your intentions, but just know, you can mix the breading mix, season it and keep it ahead, but once you add something carbonated, the batter is only good for several hours. it won't keep a few days.

        2. Bisquick, with seasonings of choice.
          Are you making fritters or using it for batter for fish/veggies? I don't call a fried whatever (like a piece of fish dipped in the mix) a fritter, to me, a fritter is just the batter, with little bits of whatever (corn, apple, meat, fish, other veggies) mixed into the batter, fried.

          and if you want to make the bisquick mix from scratch: