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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 1840809" data-attributes="member: 345386"><p>Ian - I'm not answering for DJC3, but gram flour is that which is used in onoin bhajis, so a crisp batter is very doable. I've done quite a few things coated in a spiced, gram flour batter, to be like pakora, exactly for the crunch. The oil needs to be hot enough, and don't cook too many pieces at any given time, or the oil will be cooled, simply by adding more and more of the mixture to the pan. </p><p></p><p>As I have a thing about deep or even semi-deep fat frying, I do them in a smallish saucepan, so that the sides minimise the chances of fat spitting or spilling.</p><p></p><p>The problem is though, the tend to be snaffled almost as fast as they can be produced by "innocent" bystanders and unusually enthusiastic kitchen helpers.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 1840809, member: 345386"] Ian - I'm not answering for DJC3, but gram flour is that which is used in onoin bhajis, so a crisp batter is very doable. I've done quite a few things coated in a spiced, gram flour batter, to be like pakora, exactly for the crunch. The oil needs to be hot enough, and don't cook too many pieces at any given time, or the oil will be cooled, simply by adding more and more of the mixture to the pan. As I have a thing about deep or even semi-deep fat frying, I do them in a smallish saucepan, so that the sides minimise the chances of fat spitting or spilling. The problem is though, the tend to be snaffled almost as fast as they can be produced by "innocent" bystanders and unusually enthusiastic kitchen helpers. [/QUOTE]
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