FOOD NEWS
The Flour Tip For Fried Foods With Unbeatable Crunch
BY SEPTEMBER GRACE MAHINO
Dredging food with flour goes a long way in creating that delightful crackle, but for an unbeatable crunch (and a golden crust to match), our tip is to use tapioca flour.
Tapioca flour's advantage is that it creates a thin crust, which lets you immediately savor the flavor of the dish after feeling and hearing that delectable crackle.
It's great for making tempura batter, with the coating lightly puffing up as it fries in hot oil. Tapioca flour also draws in excess moisture and can help prevent sogginess.
This starch is also gluten-free, making it safe to use for cooking when you or the people you'll be feeding are either sensitive to or intolerant of gluten.