How to Make a Deep Fry Corn Flake Batter

Corn flakes are a staple of the breakfast cereal world. Almost everyone has had a bowl of corn flakes at least once. But corn flakes can also be a delicious breading material for deep frying a variety of foods, from ice cream to fish. They are handy, healthy and tasty. Follow these steps to make a deep fry corn flake batter.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Flour
• Eggs
• Water
• Corn flakes
• Spoons
• Paper or plastic bag

1. Assemble the dry ingredients. Dry ingredients for a batter are approximately 1/2 cup flour, 1/2 cup cornstarch, 1 tsp. baking soda, 1 tsp. baking powder and 1/2 tsp. salt. Combine the dry ingredients in a bowl.

2. Prepare the wet ingredients. Wet ingredients are 1 cup of cold water and 2 tbsp. vegetable oil. Whisk the water and oil together thoroughly.

3. Add the wet ingredients to the dry ingredients. Whisk well until the batter is blended. Do not be concerned about lumps; many deep fry batters are lumpy. Mix until the batter is thick, like the consistency of pancake batter. Add additional water if necessary to reach this texture.

4. Crush the corn flakes. Place about 2 to 3 cups of corn flakes in a sealable plastic or paper bag. Crush the corn flakes thoroughly, with by pounding with a rolling pin, mallet or hands.

5. Prepare to deep fry. The corn flakes may be used as a separate station in the breading process. Dip the food to be fried in the batter and then coat completely with the cornflakes. As an alternative, the corn flakes may be added directly to the bowl of batter to shorten the process one step. Dip the food to be fried into the corn flake batter and then place in the hot oil.

Tips & Warnings

• Experiment with different additions to the batter. Beer may be substituted for some of the water, for example, to fry fish. Many cooks substitute soda water to make the crust lighter. Seasonings can also add flavor, such as garlic, pepper, cayenne or paprika.
• Stir the batter just until well-blended. Over-stirring the batter will make it tough.
• Use plain corn flakes rather than those that are sugar-coated, especially on savory foods. Sugar-coated corn flakes may be used on dessert food deep frying, but the result may be very sweet.

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