Here is another one I found adding aa bit of vodka for crisper batter also for marinadesVodka helps fried foods become crispy in a couple of different ways. The first has to do with its volatility, particularly when compared to water or other liquids commonly used to make batters or marinades. During deep-frying, liquid in the batter vaporizes, which both dehydrates the batter and creates bubbles that give it more surface area. The dehydrated batter then begins browning, which ultimately leads to that essential crisp crust. Because vodka is more volatile than water, it evaporates more quickly, which dries out the batter faster and more violently. That creates larger bubbles and even more surface area, in turn resulting in a much crispier crust.
But vodka does more than add volatility to the mix: It actively inhibits the production of gluten, the network of proteins that forms when flour and water combine. By limiting gluten development, vodka yields a batter that can be mixed, and subsequently used, for far longer than a traditional batter, which will become doughier and heavier the longer it sits. It also allows you to thin out the batter, for a shatteringly delicate crust that remains crisp for much longer than a typical flour-and-water mixture.
Our formula is simple: Just use equal parts cornstarch, flour, water, and vodka, along with a bit of salt and baking soda. This method is perfect for frying up food for a crowd, whether it’s Korean fried chicken, onion rings, some General Tso’s (R.I.P. Chef Peng Chang-kuei), or Buffalo fried cauliflower.
Not using a wet batter at all? You can still use vodka to enhance your crust by simply adding it to your marinade. An ounce of vodka (two tablespoons) for every cup of liquid in your marinade, followed by a dredge in your dry ingredient of choice, will go a long way toward enhancing crispness. So long, chewy, leathery crusts!
