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    You are in: Home / Cookbooks / Lee's Batters & Breadings
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    21 recipes in

    Lee's Batters & Breadings

    Cover photo by ~Leslie~.
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    1 Reviews |  By gwynn

    This batter makes good crispy vegetables.

    Recipe #130800

    These are my hubby's favorite onion rings (and mine too.) They are really simple, and very fast to make. The onion rings are puffy and crispy, and a beautiful golden color. Great with cheeseburgers or brats.

    Recipe #102092

    These are so good! I serve them with a cool ranch dip.

    Recipe #385313

    3 Reviews |  By AmyZoe

    You probably don't want to know you can make better-than-restaurant quality onion rings in your own kitchen, but these are the best onion rings I've ever had. The recipe is from Cook's Country June/July 2009 from America's Test Kitchens. Make sure you don't soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar may be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. According to Cook's Country, ordinary yellow onions will produce acceptable rings but sweet onions are preferred. The beer soaking with vinegar and salt softens and flavors the raw onion. If the batter is too thick, the rings will be doughy. Too thin, and it will run off. Add the beer gradually until the batter falls from the whisk to form a ribbon trail. Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don't stick together.

    Recipe #380350

    This is a combination of 2 different recipes I found. This makes a little denser crust. It is also perfect for garlic rolls.... This is easiest to make in a mixer you mix it fairly wet. I wouldn't know how to do it in a bread machine, but I bet you could. Also, I occasionally add Parmesan Cheese, granulated garlic or Italian herbs in with the second half of the flour.

    Recipe #325453

    Recipe #321472

    2 Reviews |  By Pasider

    Perfect for deep frying chicken, shrimp, fish and making onion rings! I'm sure it's a popular recipe but it is a variation of one a fish n chip shop in New Zealand used.

    Recipe #321114

    Tempura, the classic Japanese dish of lightly battered and fried vegetables and seafood, reflects all the essential qualities of Japanese cooking using the freshest ingredients and paying close attention to the details and techniques employed. The best tempura is light, crispy, and not greasy. Making it is really not that complicated and is best done as a group activity, so rally the troops. Round up a few hands to cut vegetables while you dip and fry. You'll be an expert at making tempura in no time. From the Take-Out Menu Cookbook.

    Recipe #318568

    This is another recipe I made for a seafood platter night it was really good and again the ingredients listed below are just a guess for 4 people I think it will be about right. As I said in previous posts because I was making this as part of a large platter I cut back on everything because of all the dishes I made. I am also listing 2 of the sauces I made below; The lemon mayonnaise I served with the fish and the twist on the more traditional cocktail sauce I served with the prawns and crab meat. The lobster tails I made from French Tarts Recipe#288456 I wanted a quick easy recipe that would taste great and not take too long as I was going to be busy preparing other dishes this was perfect.

    Recipe #316086

    12 Reviews |  By Gerry

    This recipe is a family favorite. Beaten egg whites make this batter thinner, everything comes out light and fluffy. This recipe needs to be prepared an hour before using.

    Recipe #89854

    These are good if you are having friends over for a drink.. Best cooked straight away. They are great served with sweet chili sauce, or a garlic sauce. Are great for a main meal.

    Recipe #306883

    I've been looking for a good Chicken Fingers batter and found this on: Cook time is NOT passive so I didn't enter any specific time.

    Recipe #225331

    This is a really great batter for anything you wish to deep fry. I've had it on fish and onion rings. You mix the batter and then let it stand for about an hour before using. This batter is not gluten free (I haven't tried to adjust the recipe as yet). I don't think that there would be any Aussie who has not eaten beer batter or wouldn't have their own favourite recipe.

    Recipe #224039

    This is from my Mom's recipe cards. I have not tried this.

    Recipe #224219

    Adding beer results in a wonderfully crisp and light batter that's flavourful and versatile enough to suit most seafood.

    Recipe #223935

    This batter recipe came originally on the instructions for a Fry Daddy. It can be made out of your pantry, no egg or milk. Cheap, too. It is also crisp and delicious.

    Recipe #222576

    I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!

    Recipe #183399

    Found this recipe online and I'm posting so I don't lose it before I get a chance to try it out. There are variations for ham, banana, and apple fritters here. Serving size is an estimate as none was given with the original recipe.

    Recipe #167297

    This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!

    Recipe #87480

    8 Reviews |  By JNS

    A light, crispy batter that turns golden and bubbly. Fantastic for frying fish, calamari rings, prawns, shellfish, pineapple or banana fritters and good old Aussie potato cakes.

    Recipe #145655

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