Crisp, Light Recipe
Make Crisp, Light Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Coating & Frying
Optional Dipping Sauce
Method
Batter
- 1
Prep dry mix
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp fine sea salt until homogenous.
- 2
Chill liquids
Place 1 cup ice-cold sparkling water and 1 tsp neutral oil in a measuring cup and keep in the refrigerator or over an ice bath until ready. Keep one large egg white chilled separate until just before using.
- 3
Combine batter just before frying
Right before you fry, whisk the chilled egg white lightly until foamy (not stiff). Slowly pour the chilled sparkling water and oil into the dry mix while whisking gently until a slightly lumpy, thin batter forms. Do not overmix; small lumps are fine. Batter should coat but remain light — adjust with a tablespoon more sparkling water if too thick.
Coating & Frying
- 4
Prepare potatoes (or chosen ingredient)
If using potatoes for fries, cut peeled potatoes into 1/4-inch sticks, then rinse in cold water until water runs clear to remove surface starch. Drain and pat completely dry with kitchen towels. If using vegetables or seafood, cut into uniform pieces and dry thoroughly.
- 5
Heat oil
Pour about 3 to 4 cups neutral frying oil into a deep skillet or heavy pot (oil depth ~2 inches). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.
- 6
- 7
Fry until delicate crisp
Gently slide battered pieces into the hot oil. Fry in small batches so oil temperature stays near 340–350°F (170–175°C). Fry for 2–4 minutes, turning occasionally, until the batter is pale golden and crisp. For thicker items or potatoes, fry until just cooked through and batter is light golden (add 1–2 minutes as needed).
- 8
Drain and season
Use a slotted spoon to transfer fried pieces to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle with 1 tsp fine sea salt while still hot so seasoning adheres. Let rest 1–2 minutes to finish crisping.
- 9
Optional double-fry for extra crisp
For extra-light, ultra-crisp fries, after the initial fry and a 5–10 minute rest at room temperature, increase oil to 375°F (190°C) and briefly re-fry for 30–60 seconds until pale golden and extra-crisp. Drain and salt again.
Optional Dipping Sauce
- 10
Mix sauce
Combine 1/2 cup low-fat Greek yogurt, 1 tbsp fresh lemon juice, 1/2 tsp grated garlic, 1 tbsp chopped fresh chives, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl. Stir until smooth and refrigerate for 15 minutes to let flavors meld.