Light and crispy batter: the unexpected trick you already have in your fridge!
When it comes to perfect frying, crispy on the outside and light on the inside, an often-overlooked ingredient comes into play: sparkling water. More and more chefs and cooking enthusiasts are choosing to use it in place of plain water, especially when preparing frying batters.
But why does sparkling water make batter lighter? What is its scientific and gastronomic role in making golden and dry fried foods? In this article we explore the secrets behind this little kitchen trick, and at the end we give you a tasty recipe to try right away.
Why to use sparkling water: the scientific explanation
Sparkling, or carbonated water contains dissolved carbon dioxide. When it is mixed with flour to create batter, the bubbles trapped in the mixture play a key role:
- They increase the aeration of the dough, making it fluffier.
- During baking, the bubbles expand with heat, forming micro air chambers that create a light, crisp texture.
- The acidity of sparkling water (lower pH than natural water) slows the formation of gluten in flour. Less gluten means less elasticity and more crunchiness.
How to get a perfect batter with sparkling water?
To make the most of the properties of sparkling water, it is good to follow some golden rules:
- Use well-cold sparkling water, just taken out of the refrigerator: the thermal contrast helps the formation of bubbles during frying.
- Stir the batter a little: the goal is to blend the flour without overworking it, to avoid gluten formation.
- Fry immediately: the batter should be used as soon as it is made, before the bubbles dissipate.
- Do not use yeast: sparkling water is sufficient to get a good result.
- Use quality oil and correct temperature (340-350°F/170-180°C) to prevent the batter from absorbing too much fat.
Would you like to try the batter with sparkling water?
One of the most beloved preparations and perfect for experiencing the magic of batter with sparkling water is undoubtedly that of fried zucchini flowers. Crispy, light and golden just right, they represent a great classic of Italian cuisine, ideal to serve as an appetizer, finger food or vegetarian main course. Try our recipe explained step by step, with all the useful tips to achieve a perfect, non-greasy fry, just like that of the best chefs.
Khadija Diagne
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