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フリッター（なすフリット）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

なす : 300g
(A)薄力粉 : 60g
(A)片栗粉 : 大さじ2
(A)べーキングパウダー : 小さじ1/2
(A)塩 : 2つまみ
炭酸水 : 70ml
Salt (for finishing) : 適量
lemon : 適量

Time required

15minutes

Procedure

1) 衣を作る 01:20
ボウルに(A)を入れよく混ぜ合わせる。
炭酸水を加え、軽く混ぜ合わせる。
ラップをして冷蔵庫で冷やしておく。
2) なすを切る 04:42
Remove the calyx and stem from the eggplant and cut into large pieces.
3) 油であげる 04:44
Add oil (not listed) to about 2cm from the bottom of the pot and heat to 150-160 degrees.
Remove Step 1 from the refrigerator, generously coat the eggplant with Step 1, and add to the oil.
After frying for about 10 minutes, remove to a baking tray and sprinkle with salt (for finishing) while still hot.
4) 盛り付ける 07:25
お皿に盛り付け、レモンを添えたら完成。

Point

- Mix the flour, potato starch, and baking powder well until there are no lumps.
・By adding potato starch to the batter, the batter will be crispy and crispy.
- Carbonated water can also be water.
・By keeping carbonated water (or water) well-chilled, you can prevent gluten from forming in the flour.
・If you fry at a low oil temperature of 150 to 160 degrees, you can fry the batter without burning it.
・To prevent the batter from peeling off, do not touch the eggplant for about 1 to 2 minutes after placing it in the oil.
・When putting the eggplant in the oil, put it in with the skin facing down.
・The eggplant will be fried for about 10 minutes, so the eggplant will be juicy and the batter will be crispy.