Fried food is loved by many, and in Taiwan, it's hard to ignore the iconic fried snacks like crispy chicken cutlets, sweet potato fries, and tempura.

These crispy delights often rely on a good batter, and today we're diving into four different types of batter, helping you master the art of frying—whether you're cooking at home or considering starting a fried food business. Let's get started, Lykkers!

Four Types of Fried Flour for Beginners

When it comes to fried flour, there are four main types to consider: dry batter, batter dip, tempura batter, and wet batter. Each type has its own unique texture and flavor, making it suitable for different ingredients. Let's walk through these four types and see which works best for your cooking.

1. Dry Batter

Dry batter is perfect for creating a crispy, crunchy exterior. This type of flour works best with ingredients that are a bit water-heavy, like vegetables, seafood, and mushrooms. It's also great for dishes that require frying first and then additional cooking, like sweet and sour dishes or salt-and-pepper chicken.

Dry Batter Recipe

The main ingredient in dry batter is sweet potato flour, also known as yam flour. This flour comes in three textures: coarse, medium, and fine. Each has its benefits:

• Coarse yam flour creates a distinctly crispy, golden texture.

• Medium-grain yam flour gives a longer-lasting crispiness.

• Fine yam flour helps the batter stick more evenly, ensuring the juiciness inside stays intact.

Frying Steps:

1. Marinate your meat to enhance its flavor and make it easier to coat with the dry batter.

2. Coat the meat evenly, and let it sit for a while to let the flour absorb any moisture and improve the batter's stickiness.

3. Fry the meat in enough oil to cover it completely. Keep the oil temperature between 160°C and 180°C to ensure an even cook and a golden crispy crust.

2. Batter Dip

Batter dipping creates a crispy outer layer while keeping the inside tender and juicy. Tempura and fried shrimp are perfect examples of this technique. The secret to success here lies in the contrast between the cold batter and the hot oil, which creates a beautifully crunchy texture.

Batter Dip Recipe

The main ingredients for batter dip include low-gluten flour and corn flour. Low-gluten flour has a lower protein content (7-9%), which gives it a lighter texture when fried. Adding a small amount of corn flour helps thicken the batter and adds a slight sweetness and crispness.

Frying Steps:

1. Mix the low-gluten flour and corn flour in a 3:1 ratio, adding water and eggs to form the batter.

2. Cut your ingredients into small pieces and marinate if needed.

3. Coat the food in the batter, ensuring it's evenly covered, and fry at 180°C. The hot oil will make the batter crisp up quickly, creating that perfect golden crunch.

3. Tempura (Western-Style Batter)

Tempura batter comes from Western cooking techniques, producing a crispy, soft texture. The breading is thicker compared to others, and it's usually used for dishes like Japanese tonkatsu. Tempura is known for its golden appearance and crunch.

Tempura Recipe

The batter for tempura consists of low-gluten flour and breadcrumbs. The process involves multiple steps: first, coat the food in a layer of low-gluten flour, then dip it in egg wash, and finally coat it with breadcrumbs. The breadcrumbs are key—they make the outer layer crunchy and firm, even after cooling down.

Frying Steps:

1. Dry the meat or vegetables before coating them with low-gluten flour.

2. Dip them in the egg wash (or seasoned batter).

3. Coat with breadcrumbs and fry at 175°C. Be careful not to let the temperature get too high, or the breadcrumbs will burn.

4. Wet Batter

Wet batter is similar to batter dip, but the key difference is that the batter is pre-seasoned, which gives the food more flavor. While it's less crispy than batter dip, it offers a chewier texture that's perfect for dishes like Taiwanese fried meat ribs and soup dumplings.

Wet Batter Recipe

The main ingredients in wet batter include cornstarch, low-gluten flour, egg powder, and egg liquid. Cornstarch adds thickness and gives the food a chewy texture, while low-gluten flour ensures a crispy edge. Egg powder adds a subtle dairy aroma, and the egg liquid helps bind the ingredients together, ensuring a perfect coating.

Frying Steps:

1. Marinate your meat for at least 30 minutes to enhance the flavor.

2. Mix cornstarch, low-gluten flour, egg powder, and egg liquid to create a smooth batter.

3. Coat the meat thoroughly and fry until golden and crispy.

Which Batter Should You Choose?

Each batter type has its benefits, and the one you choose will depend on what you're cooking and the texture you want to achieve. If you're making something light and crispy like tempura, the batter dip is ideal. For a heartier, crunchy bite like tonkatsu, the tempura batter is your go-to. And if you're opening a fried food business, dry batter might be your best chance for its versatility and long-lasting crispiness.

Now that you've learned about the four types of fried batters and how to use them, it's time to get cooking! Whether you're frying at home or starting your own fried food business, mastering these recipes will set you up for success. Don't be afraid to experiment with different batters and find your favorite. Frying is an art, and now you have the tools to make it your own.

Good luck, Lykkers, and happy frying!