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Author Question: Why did the fruit or vegetables need to be well-drained before being mixed into the fritter ... (Read 42 times)

segrsyd

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on: Aug 19, 2018
Why did the fruit or vegetables need to be well-drained before being mixed into the fritter batter?

Question 2

Why are both beaten egg and flour used to coat the zucchini rather than just flour alone?


AaaA

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Reply #1 on: Aug 19, 2018
Answer to Question 1

To minimize extra moisture in the fritter batter. When the fritters are fried, the moisture is drawn toward the surface of the food. Oil is transferred into the food through the pores from which the water escaped. The product becomes larger and more porous from the water being driven out of the food by the frying heat.

Answer to Question 2

Eggs are coating and binding agents and bind the flour to the zucchini. Proteins in eggs denature and coagulate with heating, which enhances the texture of the coating.


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