Tips to batter

To avoid excess wetness in your fried dishes, first dip them in GALLO Gluten-Free Mix, then dip them in egg, and finally, in GALLO gluten-free breadcrumbs.

To give flavour to your batter, you can season the beaten egg with salt, pepper and paprika or add it at the end of the process, once the food is fried.

Use clean oil to fry and, if possible, olive oil.

Use a pair of thick tongs or non-sharp utensils to handle your fried items so you do not cut them and make them fall apart.

The oil must be really hot before adding the ingredients to fry, but not so hot so that they burn on the outside and stay raw on the inside.

Ideally, the oil temperature should be between 160 to 180ºC.

Remove your fried items and let them rest for a while on a plate with paper towels to absorb the excess oil.