Cooking Tricks: How To Make The Crunchiest Batters

The batter technique is very simple. You just have to put a little interest and remember that when you want to coat something, you have to first pass it through a beaten egg and then through a bit of breadcrumbs. But in addition to these two ingredients, to make the batters crispier, follow these little tricks.

• Make sure before coating the food, it is dry, because this way the egg will stick much better.
• To give a special touch to your batters, mix the breadcrumbs with a little garlic powder and chopped parsley.
• To make the croquettes more crunchy, roll them the first time and let them rest in batter in the fridge a couple of minutes, take them out and batter them again.
• Not a bad option to give a juicier touch to your batters, adding to the breadcrumbs a little grated cheese.
• For both meat and fish fillets, it is best to coat them first with egg and breadcrumbs, pass them again through the egg and finish with breadcrumbs again.
• If you are looking for an a more compact batter, pass the food first for flour, then by egg, and finally by breadcrumbs.
• To surprise the little ones with a special batter, Add some crushed kikos, almonds or walnuts to the breadcrumbs. They are delicious!

Enjoy some richer batters :)