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Florencia’s Crispy Cornmeal Panko Batter And Breading Gf, Egg-free, Sf

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Florencia’s Crispy Cornmeal Panko Batter And Breading Gf, Egg-free, Sf

Dr. Wendy Dearborne
To get that crispy crunch we all love with deep fried foods, doesn't mean the batter and breading needs to contain, wheat flour and or eggs. These three recipes will give you options for creating a light and crispy batter with a crunchy breading suitable for all your deep fried or shallow pan fried recipes.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breading
Cuisine American fusion, British fusion, Jamaican fusion
Servings 8 Servings
Calories 553 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • 1 tablespoon
  • 1 teaspoon
  • Mixing spoon

Ingredients
  

Batter

  • 1/3 cup rice flour
  • 1/3 tbsp tapioca starch
  • 1/3 tbsp potato starch NOT potato flour
  • 1 tsp baking powder
  • 1/4 tsp salt or to taste
  • 1/4 tsp white or pepper or to taste
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 16oz bottle cold carbonated water or 12 oz bottle cold light colored beer

Bread Crumbs

  • 1-2 cups panko gf or coarse yellow cornmeal

Frying

  • 2 cup high temperature cooking oil

Instructions
 

  • To make the batter, whisk all the dry ingredients together.
  • Start by adding 1/4 cup of liquid. At first it may seem difficult to mix and the batter very dry, stiff or super thick. Continue adding liquid 1 tsp at a time and whisking until you have a thickish pancake mixture.
  • If the batter is to thin, the panko bread crumbs or cornmeal will not stick. If the batter is too thick it won't stick to the seafood, vegetables, meat or tofu that you want to bread.
  • Dip the meat, seafood, tofu or vegetable into the batter and coat completely. Remove excess by allowing to drip for a few seconds. Toss in your chosen breading and coat thoroughly.
  • Place on a plate. When breading is complete, place in the refrigerator for 1-24 hours. This allows the breading to become hydrated and will give you a crispier and crunchier end product.
  • Oil temperature for frying this batter and breading is 350° – 375°

Notes

Starches
Note: Potato starch and potato flour are to different ingredients.  Starch is made by pulverizing raw potato in to a mash, adding water, allowing a natural separation to occur.  The starch will be at the bottom and the water on top.   The flour is made be dehydrating potatoes and grinding them into a find flour. 
These recipes call for potato starch.  
As as side note:  Tapioca starch is also know as tapioca flour.  They are the same thing called by different names.
Two Other Recipes
Here are two other recipes for try.  You can use coarse yellow cornmeal or gluten-free bread crumbs.  My personal preference is panko.  It absorbs less oil and fry’s up much crispier and crunchier.
Recipe #2
  • 1/2 cup potato starch ( not flour)
  • 1/2 cup corn starch
  • 1 tsp baking powder
  • 1/4 tsp salt or to taste
  • 1/4 tsp white or black pepper or to taste
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 bottle cold carbonated water, or light colored beer
Bread Crumbs
  • 1-2 cups panko gf or coarse yellow cornmeal
To make the batter, whisk all the dry ingredients together. Start by adding 3 tbsp of liquid. At first, it may seem very dry and difficult to mix or stiff or super thick. Continue adding water by 2 tsp at a time whisking well until you have a thickish pancake mixture. Note: If the batter is to thin, the panko bread crumbs or cornmeal will not stick. If the batter is too thick it won’t stick to the seafood, vegetables, meat or tofu that you want to bread.   See main recipe for cooking instructions.
 
Recipe #3
  • 1 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt or to taste
  • 1/4 tsp white or black pepper or to taste
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 bottle cold carbonated water, or light colored beer
Bread Crumbs
  • 1-2 cups panko gf or coarse yellow cornmeal
To make the batter, whisk all the dry ingredients together. Start by adding 3 tbsp of liquid. At first, it may seem very dry and difficult to mix or stiff or super thick. Continue adding water by 2 tsp at a time whisking well until you have a thickish pancake mixture. Note: If the batter is to thin, the panko bread crumbs or cornmeal will not stick. If the batter is too thick it won’t stick to the seafood, vegetables, meat or tofu that you want to bread.   See main recipe for cooking instructions.
 
Bread Crumbs
 Gluten-free panko bread crumbs are not always easy to find.  Whole Foods, Sprouts and health food grocery stores sometimes carry this item.  As do Smiths and Walmart.  But personal experience has taught me that they are not always in stock.
Click this link to purchase gluten-free panko on Amazon. 
You can purchase potato starch and tapioca starch at your local Asian market, Whole Foods, Sprout, Walmart and on Amazon.
Click the link to purchase on Amazon  Tapioca Flour/Starch
Click the link to purchase on Amazon  Potato Starch

Nutrition

Serving: 8ServingsCalories: 553kcalCarbohydrates: 12gProtein: 1gFat: 56gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 36gTrans Fat: 1gSodium: 181mgPotassium: 27mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword batter, bread crumbs, breading, cornmeal breading, panko
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