Battering and Breading

The combination of starches in this blend make it particularly good for getting a delicious crust on fried foods. Many recipes in this chapter call for battering or breading with a mixture made with the Donut & Fritter Blend. Battering calls for an item to be dipped in a liquid or semi-liquid mixture and then fried, forming a crispy shell on the food. Breading calls for an item to be dusted with or rolled in a dry mixture; sometimes, this is done in a sequence with a liquid, such as egg or milk. This produces a crispy crust, which can be thin (such as for Chicken-Fried Steak) or thick (such as for Cornflake Chicken Nuggets).