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Molecular Gastronomy
Molecular Gastronomy
4
2 hours
10 minutes
How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper.
Eddie Shepherd
300g Water
100g Vodka (or neutral 45% alcohol)
125g Plain Flour
2.5g Easy Whip
A good pinch of salt
Stainless Steel Cream Whipper
Place all ingredients in a blender and blend well
Strain the batter mixture through a fine sieve.
Pour the batter into a cream whipper and charge with CO2.
Chill the whipper in the fridge, ideally for at least two hours.
Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy.
Remove the cooked items from the fryer and drain off any excess oil on paper towel.
Serve these immediately while hot.
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