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.


Deep fried batters

I bought a Presto deep fat fryer. I can no longer remember my initial reason for wanting one; donuts probably since I’ve been reading lots of bread cookbooks.

After I ordered it and while I was waiting for it to arrive I started thinking about different things that I could deep fry. Potatoes (french fries) obviously, and batter dipped onion rings. In the batter dipped category there are also corn dogs and cheese dogs (a hot dog size piece of cheese that’s been batter dipped and deep fried). Cheese dogs are sinfully good; what’s not to like about hot gooey melted cheese enrobed in deep fried corn bread?

Something I had many years ago was batter dipped and deep fried mushrooms. I was looking at the mushrooms at the grocery store and they’re so big now that I’m thinking that you’d probably need to cut them in half or in fourths. Nearby is this great Asian grocery store, Ranch 99, and they have a nice variety of fresh mushrooms. And a great selection of dried mushrooms as well. I was thinking of using dried shiitake mushrooms but instead of rehydrating them with water, rehydrate them with chicken stock, or water that’s had dried garlic rehydrated in it, or water that’s had garlic or onion boiled in it.

Then there are ideas like adding some stuff to the batter mix, for example, ground dried chilies; I have some ground dried California chili, New Mexico chili, and pasilla ancho. Add some ground cumin as well to that. Into that dip some cheese stuffed jalapenos and deep fry them. Or, instead of just cheese, cook some chorizo and drain it, then mix it with the cheese. For the batter, perhaps the masa harina would work.

One of the first things I made was corn fritters. Instead of using corn meal I used corn flour; I’d bought a bag of corn flour from my local FoodMaxx; they have a Middle Eastern/Indian section with some interesting stuff, including millet flour, which I also bought. The corn flour absorbed a lot of water; the batter recipe I was using was 1 cup flour, 1/2 cup milk, 1 egg, 1/2 teaspoon salt, and 1 teaspoon baking powder. I ended up adding at least 1/4 cup more water. It also called for 1 can of corn but I used a half a can. They came out well but afterwards I realized that I should have made them without the canned corn, just plain deep fried corn flour batter, so that I could better evaluate how the corn flour works.

But before I tested a batch of plain corn flour batter I decided to try the millet flour. It was just the opposite of the corn flour with respect to fluid absorption. 1/2 cup of water was too much. (I’m using powdered milk instead of real milk since I don’t drink milk and it would end up going sour by the time I used it all.) I ended up adding 5 tablespoons of millet flour to bring the batter back to something that was more workable. For fritters you want something that falls off the mixer’s paddle when you raise it, but it shouldn’t fall too quickly and shouldn’t just immediately drip off. The deep fried millet flour batter I rather liked. It’s very dense, and it has an interesting earthy and nutty flavor. More earthy than nutty I’d say. I set the deep fryer at 375 and cooked them for 2 to 3 minutes.

I’d also bought several large cans of pumpkin puree; it’s holiday season so there are big stacks of it at the grocery store. I was thinking of trying it in breads, similar to how you’d use potatoes in a bread recipe. So the next batch was 1 cup millet flour, 3/4 cup pumpkin puree, 1 egg, 3 tablespoons dry milk powder, 1/2 teaspoon salt, 1 teaspoon baking powder. They were very nice. Not as dense as the ones made with milk or water, which I realized really were quite dense after making the pumpkin puree ones. The pumpkin also nicely mutes the earthy millet flour flavor. And of course it gave them a nice orange color. I set the deep fryer at 375 and cooked them for 2 to 3 minutes.

Next was a batch with the corn flour and pumpkin puree; since it was so thirsty I used 1 cup corn flour, 1 cup pumpkin puree, 1 egg, 3 tablespoons dry milk, 1/2 teaspoon salt, 1 teaspoon baking powder. Curiously, one cup of pumpkin puree was enough liquid; I was expecting to need to add more water but it was fine. Again, a nice orange color. I set the deep fryer at 375 and cooked one for 2 minutes. The first 2 minutes test one was still raw in the center so the rest I cooked for at least 3 minutes. The corn flour is ok but I really like the earthy flavor of the millet flour.

This has been fun. I have several other flours I’m going to try; sorghum, teff, barley, masa harina, and brown rice. There may be some others in the back of the freezer that I’ve forgotten. I still want to make some onion rings but I’m having too much fun playing with the different flours and pumpkin puree.