Rye flour for a deep fried batter

I was going to try using sorghum flour for deep fried fritters but in front of it on the shelf was the dark rye flour so I thought I’d give it a try. The usual recipe; 1 cup flour, 1/2 cup water, 1 egg, 3 tablespoons dry milk, 1 teaspoon baking powder, 1/2 teaspoon salt. The batter was a bit too thick, and I anticipated it thickening up while I was using it, so I added 2 or 3 tablespoons of water to it after it was first mixed.

The flavor and texture were nice. The grassy rye flavor didn’t reveal itself until a few seconds after chewing a piece. The texture was nice; nicely bread like.

The flavor was nothing special so I decided to try adding some spices to it to see how they affected its flavor. I added 1/2 teaspoon ground dried New Mexico chili and 1/4 teaspoon ground dried California chili and 1/4 teaspoon cumin. I couldn’t taste the chili at all. The cumin flavor was just a hint, which was very nice.

Then I made another batch with the same chili and cumin spices added and used it for dipping some onion rings. The batter was a bit too thick; I still need to figure out the right consistency for it for dipping. The flavor was fine although the onion flavor, while not strong, overpowered the cumin and I couldn’t taste it at all. The finished rings were too heavily breaded but they tasted good.

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