Wholemeal, Japanese, sweet or savory frying: when flour makes the difference

Cookbook chapters have been written about proper frying methods: ingredient temperature (cold), size (small), choice of oil (peanut), choice of pan (read our article here)... the literature is now vast. But little is said about breading and choosing the right batter—the real secret to perfect frying.

Flour is the secret ingredient, because contrary to popular belief, not all flours are suitable for frying. The perfect flour is one specifically formulated for cooking in hot oil. That's why you should always keep a flour at home, ready for any eventuality, that's suitable for achieving dry, crispy fried foods. Le Farine Magiche Frying Flour was formulated for cooking in hot oil, releasing fewer odors and making fried foods beautiful, fluffy, crispy, and golden. The fried food is dry, with a delicious aroma and flavor thanks to the sourdough starter and wheat germ.

There's no "perfect flour," however. A wide range of specialized flours are now available on the market, suitable for use with fish or desserts, for a rustic and fragrant result like whole wheat or for a fluffy Japanese tempura. They're perfectly balanced, designed, and calibrated to help you achieve the dish you've got in mind. That is, to achieve the one desired result: dry, oil-free fried food that's crispy, golden, light, and easily digestible.

Whole wheat flour produces lighter fried foods than regular flour—puffed, crispy, golden, and flavorful. It's ideal for all types of vegetables, fish, fruit, or pasta dough balls, but it requires the right balance of starches: Le Farine Magiche Whole Wheat Frying Flour has the perfect balance of rice and starches to absorb little oil, resulting in lighter fried foods than regular flour. Plus, wheat fiber and wheat germ coat the fried foods for optimal browning.

The unrefined type 1 flour adds a touch of flavor to your fried fish, while the rice semolina ensures maximum crunchiness and adherence to the fish during cooking. Le Farine Magiche's Flour for Fried Fish is ideal for breading and frying squid rings, anchovies, and shrimp, as well as for baked fried fish. Made with only the finest, 100% natural ingredients.

For Japanese tempura

It has become world-famous for its lightness, and the technique used in the East is often employed by top chefs to fry Italian recipes and ingredients. But how do you make it? With a blend of type 1 soft wheat flour, wheat starch, re-milled durum wheat semolina, rice flour, the right amount of yeast, spices and herbs, and a pinch of turmeric... Le Farine Magiche Tempura Flour is the only product on the market specifically designed for home use, guaranteed by experience and strict quality control over the origin of the raw materials. For battered and restaurant-style frying of zucchini, eggplant, carrots, green beans, shrimp, calamari, cuttlefish, cod, hake, and perch...

Unrefined flour, expertly dried, with a sourdough starter refreshed with Sicilian citrus, perfect for kneading sweets for frying: Dolci Fritture is the flour for Carnival fried foods like struffoli, castagnole, and chiacchiere, for apple fritters, and caramelized fried fruit. It's also perfect for yeast-leavened pastries like St. Joseph's zeppole, donuts, bomboloni, krapfen, and sweet panzerotti. Thanks to the expert balance of type 0 and type 1 soft wheat flour, wheat starch, and yeast, it guarantees low oil absorption and light, dry, fluffy, and well-leavened fried foods.

There's the Infarinare e Friggere Le Farine Magiche flour, a blend of soft wheat flour, rice semolina, starches, and wheat germ that coats fried foods, puffing them up and making them crispy, dry, and golden. These ingredients impart an extraordinary aroma and flavor during cooking. For super-fast, yet top-quality frying.

Magic Flours can be purchased in the best supermarkets, or directly in their online store, where the entire range is available.