Japanese scientists have worked out the recipe for the perfect crispy batter which is also lower in fat, according to a report in the Chemistry and Industry magazine.

Dr Thanatuksorn and his team at Tokyo University of Technology studied how the
structure of the batter molecules changes during the frying process.

By altering the water content and frying time, they were able to suggest the perfect conditions to create batter with the best-lasting crispiness, and a reduced fat content.

During the deep-frying process, pores are formed in the batter which give it its distinctive texture and dictate how much oil it soaks up.

The researchers found larger pores trap less oil during cooking, which reduces
the amount of fat in the cooked food.

They devised a method of using a 60% moisture content and frying for five minutes to produce a highly crispy, lower-fat batter.

Dr Thanatuksorn even believes the method can also be extended to other food types, such as chips.

Via news.sky.com