Monday, January 25, 2016

Batter for Frying plus GF cream cheese wontons

This batter is based off of this recipe (almost exactly it): . This is for my kids, so has a lot of stuff not so good for me, but might be fun for someone trying to figure out something similar.

Batter (makes 1 1/2 cups)
1⁄2 cup GF flour
1⁄4 cup starch (cornstarch, potato starch,
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2-1 cup water (you want to make it fairly thin)
1 tablespoon water
1 tablespoon egg, beaten
1 tablespoon oil

Additional ingredients:
 GF rice spring roll wrappers (hard, like a reeeeally skinny, big rice cracker thing - I used 'Vietnamese Spring Roll Rice Wrapper' 'from the makers of Happy Pho'  it's GFCO certified GF. white rice, not brown, for the ones we used)
oil for frying in

cream cheese or substitute
soy sauce or substitute
chopped green onions or substitute

For the batter
1. In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
2. In a separate mixing bowl, combine 1/2 cup plus 1 T. water, 1 T. beaten egg, and oil.
3. Add wet ingredients to dry and combine until mixed.
4. Follow your deep fryer instructions for whatever veggie or meat you're frying.
5. This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.

To make cream cheese wontons.
1. Mix up cream cheese, soy sauce, and green onions to taste.
2. Heat oil to low-med/low in a frying pan, 1-2" deep. I have used olive oil and beef fat for this.
3. Take the rice spring roll wrappers - they are hard circles of rice, very thin. Snap it approximately in half.
4. Spread the cream cheese filling over the middle of one half of the wrapper. Not to the very edge - just the middle until you get a feel for how much will work. Press the other half of the wrapper over this - you should have a half circle of hard rice wrapper with the cream cheese in the middle.
5. Dredge the wrapper quickly in the batter, wipe off any major excess, and put into the hot oil. Fry 1-2 minutes on a side (depends on your oil temp) - At the end, you have some lovely batter wrapper, cream cheese wonton tasting, food.

- The wrapper will soften as it is cooked, so it won't be hard any longer.
- Making a typically styled spring roll, with the wrapper softened in water and wrapped, works well, too.
- The hard wonton wrapper edges won't be sealed, and even sometimes the batter may not seal them, but it seems to seal up with frying quickly enough that the cream cheese typically doesn't spill out when frying.
- Some prefer the batter thick, some thin, some generously applied, some not so much. Just try it out to see how it does.
- We have made this same recipe for a dessert, with sweetened cream cheese and chopped strawberries as the filling, and according to my daughter, it was amazing, and would have been even better with a bit of vanilla ice cream.
- This batter does great for things like batter coated fried apples, or vegetable tempura, as well.  We haven't tried it on fish, but I imagine it might work well for that, too.

This recipe has tons of them, frankly.  Grains, dairy, soy, histamine, sulfites, corn, etc...   But for those with just a few allergens, this would probably be pretty fun.

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