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Ingredients
- Oil for frying
- 3/4 cup white or brown rice flour, chilled - plus more for dusting
- 1/2 cup cornstarch (or potato starch), chilled
- 1/2 teaspoon salt, chilled
- 1/4 teaspoon baking soda, chilled
- 2/3 cup sparkling water, chilled
- Chilled vegetables of choice cut (bell pepper wedges, onion wedges skewered, sweet potato sticks, eggplant sticks, broccoli florets, zucchini slices or sticks, etc.) or shrimp
Preparation
Step 1
Preheat enough oil to cover the pieces of food you are frying in a heavy skillet or preheat a deep-fryer to 375°F.
Line a plate with paper towels and set it aside. Add some brown rice flour to another plate and set aside to use later for dredging items.
In as separate container or bowl, whisk together the flour, starch, salt, and baking soda; and set aside.
Dredge the vegetables or shrimp in this mixture and transfer them to a platter.
Pour the cold sparkling water into the flour mixture a little bit at a time and whisk until well combined. (Leaving it a little lumpy or adding
Using tongs, remove each item and allow any excess grease to drip back into the skillet/fryer. Then transfer the item to the prepared paper towel-lined plate to drain. If desired, sprinkle them with additional salt while they are still hot. (Later on the salt will not stick to the item.)
To make homemade panko bread crumbs, whenever I hallow out Schar ciabatta rolls, I allow the dough to dry out and crumble it enough that the crumbs are both small and large.