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why would my fry batter come out crispy one time and doughy the next?

I make a batter for deep fyring chili rellenos (cheese stuffed green chile peppers) using 1 c. flour, 1 t. baking powder, 1/2 t. salt, 3/4 c. corn meal, 1 c. milk and 2 eggs.  I deep fry the batter-coated chiles in oil heated to 300 - 350 degrees.  They ususally come out nice and crispy, but last time came out brown but doughy. What might I have inadvertently changed from one time to the next to make such a difference?
asked Nov 1, 2014 by chilecook




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1 Answer

you are saying 300-350....................is this electric unit with fry basket.............or are you using a temp gage................after one batch, I would check the oil for the next degree........was the batter refrigerated in between drying...........that could make a big difference.........
answered Nov 1, 2014 by josie (51,120 points)

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