MEMBER RECIPE
Best Fry Crust Ever-"Frying Gravy" Recipe
By FryDaddy1099
If you have trouble getting breadings to stick, use this technique to get the best fry coatings. Dissolving the flour first releases the GLU-ten that sticks to the food like (yes!) glue. Kitchen Pro’s will recognize the similarity to making gravy.
INGREDIENTS
- 2 quarts water, 1 glass set aside
- 2 heaping tablespoons all purpose flour
- 1 teaspoon cornstarch - optional
INSTRUCTIONS
- Set aside an 8 oz. glass of water and bring the rest to a low boil in a pot large enough to dip the food to fry without overflowing.
- In the 8 oz. glass of water stir in the flour (and cornstarch}
and pour slurry into pot. Use very small amount of water to
wash out glass if necessary. - Reduce heat. Stir until “gravy” thickens somewhat, then set pot aside to cool. As it cools it will thicken to the consistency of a medium to thick liquid. Whisk in small amounts of hot water if too thick.
- Once cooled, dip frying portions in liquid and dredge in your favorite breading and fry. Enjoy.
Member recipes are not tested by the CHOW food team.
