Batter for Frying
(“Pastetta”)
A mixture of flour and a liquid, known as a batter, is used in many different ways in all regional and national cooking.
A batter is made with flour, with a liquid, a rising agent and sometime herbs and spice to add and to give a particular taste.
Crepes, muffins, waffles, crespelle and pancakes are made with different batters that have flour in common, but the liquid that is used, either eggs, milk or water, gives the characteristic related to the product made. Batter is also used to coat food before frying, as it can be found in Asian cuisines (batter fried shrimps, chicken and vegetables), or the fish and vegetable tempura, famous in the Japanese cookery, or the famous southern dish, the batter-fried chicken.
In Sicily we make many different types of batters for frying vegetables, fish or cheeses or to make special sweet fried specialties.
My cousin Angelo Spadaro has his own recipe for “pastetta” and on holidays he prepares vegetables, baccala’ and cheeses in his original “pastetta” recipe, for the enjoyment of the family and guests.
My mother used to make a very good batter, but Angelo’s recipe is much tastier…. especially if you like the taste of anchovies!
Following are three different batter recipes: one of them the egg batter which is the simplest, it absorbs very little oil and it is light and tasty.
Egg Batter
In a large bowl, beat with a whisk:
3 Eggs until whites and yolks are blended. Add ½ lb. flour a little at a time.
Beat it until mixture is without lumps.
Set aside covered for about half hour.
Water or Milk Batter
Combine in large bowl:
1 Cup of Flour
½ Cup of Water or Milk
2 Tablespoons of Olive Oil
1 Teaspoon of White Vinegar or Lemon Juice
Add ½ teaspoon of Baking Soda or ½ oz. of yeast, salt to taste and beat with a whisk until mixture is without lumps.
Set aside covered for a few minutes.
Angelo Spadaro’s Pastetta
This is an exceptional true Palermitana pastetta that my cousin Angelo prepares for every holiday. If it is made as per the directions that Angelo suggests, you will get exceptional results and you will be making a “pastetta” with a taste and texture you never achieved before.
A similar frying batter is made all over Sicily using more or less of the same ingredients and by increasing, reducing or substituting some components the result is a more or less lighter batter and a crunchy or chewer “pastetta”.
If you make Angelo’s “pastetta” following literally the recipe and the preparation the result is a well balanced batter with an undertone and pleasant pungent taste of anchovies and a quality and tang incomparable with any other “pastetta” you have ever tasted.
Ingredients:
- 1 oz. of yeast
- 2 cups of warm water
- 1 cup of flour
- 1 tablespoon of flour
- 2 oz. can of anchovy fillets finely minced to a paste
- 1 large egg
- 1 teaspoon of salt and pepper to taste
- ½ cup of warm water
- 1 (additional) cup of flour
Preparation
Combine in large bowl:
1 oz. of yeast, 2 cups of warm water, 1 cup of flour and beat with a whisk until mixture is without lumps.
Spoon-out evenly 1 tablespoon of flour on the top of mixture without mixing it. Set on the side and cover the bowl with a clean kitchen towel, keeping it in a warm place for 15 to 30 minutes, until the dough rises and almost doubles in volume.
Whisk in the anchovy paste, egg, salt, pepper and ½ cup of warm water. Mix it very well.
Still using the whisk, add the remaining cup of flour, a little at a time, making sure there are no lumps in the batter.
Cover and set on the side for 15 to 30 minutes and use it to make delicious baccala’, vegetables or cheeses alla “pastetta”.
To make vegetables in pastella
Wash and cut all vegetables into pieces.
Blanch or boil for 5 minutes in abundant water, until tender.
Dry with a clean cloth; drench into flour and dip into batter.
Deep fry until golden, drain on paper towels and sprinkle with salt.
Serve hot.
