Uploaded April 2023 | Updated September 2026, 2 hours ago
How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper. This is a really useful and versatile technique to make delicious fried battered foods, and its really easy as well having lots of scope for creativity and adaptation.
Full recipe bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
The Halloumi and Rhubarb Molasses Video - youtu.be/K1tYr9pu9Wc
Easywhip is available here - specialingredients.co.uk/easy-binder-binding-agent-in-food-250-grams?spec=12a1d073d5ed3fa12169c67c4e2ce415
Video Timestamps -
00:00 Carbonated Batter Technique
1:19 Using Alcohol in the Batter
1:45 Practical Benefits
2:41 Main Recipe
3:31 Using the batter
4:17 Variations
4:42 Charcoal Battered Halloumi
Basic Carbonated Batter
300g water
100g vodka (or neutral 45% alcohol)
125g plain flour
2.5g Easywhip
A good pinch of salt
Place all ingredients in a blender and blend well.
Strain the batter mixture through a fine sieve.
Pour the batter into a cream whipper and charge with CO2.
Chill the whipper in the fridge, ideally for at least two hours.
To use -
Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy.
Remove the cooked items from the fryer and drain off any excess oil on paper towel.
Serve these immediately while hot.
How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper. This is a really useful and versatile technique to make delicious fried battered foods, and its really easy as well having lots of scope for creativity and adaptation.
Full recipe bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
The Halloumi and Rhubarb Molasses Video - youtu.be/K1tYr9pu9Wc
Easywhip is available here - specialingredients.co.uk/easy-binder-binding-agent-in-food-250-grams?spec=12a1d073d5ed3fa12169c67c4e2ce415
Video Timestamps -
00:00 Carbonated Batter Technique
1:19 Using Alcohol in the Batter
1:45 Practical Benefits
2:41 Main Recipe
3:31 Using the batter
4:17 Variations
4:42 Charcoal Battered Halloumi
Basic Carbonated Batter
300g water
100g vodka (or neutral 45% alcohol)
125g plain flour
2.5g Easywhip
A good pinch of salt
Place all ingredients in a blender and blend well.
Strain the batter mixture through a fine sieve.
Pour the batter into a cream whipper and charge with CO2.
Chill the whipper in the fridge, ideally for at least two hours.
To use -
Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy.
Remove the cooked items from the fryer and drain off any excess oil on paper towel.
Serve these immediately while hot.
