1 egg yolk 1 cup ice water ¾ cup cake flour ¼ cup cornstarch
In a mixing bowl, stir together the egg yolk and ice water until well combined. Stir in both cake flour and cornstarch; the batter will be lumpy. Let batter rest, covered, for about 1 hour in the refrigerator before using. Crumb Coatings An alternative to batter is simply to coat the items you are frying with a crumb mixture. Some examples of crumb mixtures are: Ґ Seasoned breadcrumbs Ґ Panko breadcrumbs (Japanese breadcrumbs that are coarser than regular breadcrumbs. They impart a crunchy texture) Ґ Graham cracker crumbs Ґ Cornflake crumbs A standard way to coat items to be fried is to first dredge them in flour, shaking off any excess, then dredge in beaten egg, shaking off excess, and finally, dredge in the crumb mixture of your choice, also shaking off the excess. It is sometimes recommended to refrigerate the breaded items for at least ½ hour before frying (this helps the crumbs stick to the item being fried). Follow the directions for frying given in the recipe.