To make your favorite dishes crunchy before dipping them in boiling oil it is essential to wrap them with batter. There are countless variations of batter for frying: today I propose an egg-free and gluten-free version. Let's make the vegetables more "scrocchiarelle"!
Video of the Recipe
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Identity Card of the Recipe
- 156 KCal Calories per serving
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The right alternatives
As an alternative to sparkling water, beer can be used.
Baking soda makes the batter more swollen and fluffier, but it can also be omitted from the recipe: you will get a firmer batter. The lemon is used to make the baking soda work.- Leave the batter to rest for half an hour in the fridge.
- The batter is ready: it can be used immediately or stored in the fridge for a day. To better appreciate its texture, it is advisable to immerse the food in very cold batter.
The right advice
Before dipping the vegetables in the batter, it is advisable to pass them quickly on the flour (or on corn starch for the gluten-free version) to make it adhere better to the food.Alice's comment - PersonalCooker
The chickpea batter is very tasty and is perfect for mushrooms, courgette flowers, carrots, cauliflower and many other vegetables. You can also use it to wrap vegetable meatballs before dipping them in oil! Embellish it with chopped rosemary or with a teaspoon of turmeric to make it even more appetizing.
Also try the battered vegetables in orange sauce!Nutritional values and Health Comment on the recipe
Vegan and Gluten-free Frying Batter is a fairly caloric ingredient, which can be used to cook different recipes (dishes, side dishes, desserts, etc.).
Calories come mainly from carbohydrates, followed by proteins and finally lipids.
Carbohydrates are mainly complex, peptides have a medium biological value (high, if we consider the association between cereals and legumes) and unsaturated lipids.
Cholesterol is absent, while fiber is abundant.
By itself, the Egg-Free Frying Batter with Chickpea Flour is a food that lends itself to most diets. The same is not true of the recipes in which it is used, which instead should be avoided by overweight people.
If the portion were large enough, the richness in fiber could increase bowel movement.
It does not contain gluten and lactose, therefore it lends itself to the diet against these food intolerances.
By itself, it has no contraindications for vegetarian and vegan philosophies.
The average portion varies according to the recipe in which it is used and the surface of the foods used
