What kind of flour is used for frying sweet potatoes?

Many people like fried foods, especially sweet potatoes. If fried, they are not only crispy but also taste very good. Everyone knows that the flour coating the sweet potatoes is very important to the taste of fried sweet potatoes. However, there are many types of flours used to coat fried foods, and different flours have different effects and functions. So what kind of flour is used to fry sweet potatoes? In fact, starch or flour is used to fry sweet potatoes.

What kind of breading is used when deep frying food?

1. Flour

Flour is divided into high-gluten, medium-gluten and low-gluten flour according to the protein content it contains. About 11% is medium-gluten flour, about 11.5-13.5% is high-gluten flour, and 7-9% is low-gluten flour. Low-gluten flour is often used as dry powder in Chinese cuisine because of its weak gluten strength. When used for frying, the finished product has a soft surface, which is very suitable for use as frying flour. Medium-gluten flour is often used to make Chinese pastries, while high-gluten flour is often used in baking and is rarely used in Chinese cuisine.

2. Sweet potato flour

Sweet potato starch is granular and is divided into two types: coarse and fine. Families generally choose coarse sweet potato starch. The ingredients are dipped in sweet potato starch and then fried. After frying, the ingredients have a crispy texture and the crispness can be maintained for a long time. It is convenient and easy to use.

3. Bread Crumbs

Bread crumbs are usually the outermost layer of coating for fried foods. Because they are not sticky and are not easy to adhere to the surface of ingredients, the ingredients are usually coated with batter or egg liquid first and then with bread crumbs. This way, the fried food will have a crispy texture and will not easily become soft. It will also taste good even when it is cold. However, when frying breadcrumbs, be careful not to let the oil temperature be too high and the frying time be too long, otherwise the crust will easily become burnt. Bread crumbs can be made by trimming the edges of leftover white bread and grinding it into powder in a food processor.

4. Corn flour

Both corn flour and potato starch have a coagulating effect and can almost replace each other. The difference is that corn flour has a looser and crisper texture than potato starch, and corn flour tastes a little sweeter. If corn flour is to be used as frying flour, it should be mixed with other flours before use to avoid the problem of the finished product becoming soft after frying.

Common breading methods for deep frying

1. Dry powder

You can easily achieve the effect of dry frying by using sweet potato flour. Evenly coat the processed ingredients with sweet potato flour and let it sit for a few minutes to allow the sweet potato flour to be absorbed by the ingredients. This is called infiltration. This action can make the finished product crispy and not dry.

2. Western-style breading

The order of frying flour for Western-style breading (fried in bread crumbs) is low-gluten flour, egg liquid, and bread crumbs. The order cannot be reversed, so that the fried product will be complete and beautiful. Western-style breading not only makes the fried ingredients crispy, but also keeps it crispy for a relatively long time. Even when it gets cold, it can still maintain a crispy taste. Moreover, after being coated with three layers of materials, the ingredients are very fresh and tender.

3. Powder paste

The batter used this time is 60 grams of low-gluten flour + 20 grams of corn flour + 1 egg yolk. The ratio of low-gluten flour to corn flour is 3:1. Note that it is best to use ice water to prepare this batter. If the water is not cold enough, use ice cubes, or put it in the refrigerator to chill after mixing. In short, it must be cold enough. The finished product made from this batter will have a very crispy outer skin.

If you need to fry a lot of ingredients and are worried that they cannot be kept cold for a long time, you can put a large basin of ice cubes under the basin containing the batter to chill it, and then slowly dip the ingredients into the pot.