These crunchy strings provide texture in okonomiyaki (see related recipe). You'll need a large squeeze bottle, which will help create strings when the batter hits the oil, and an instant-read thermometer.
Make Ahead: The bits can be made a day in advance and stored in an airtight container.
Yield: Makes about 4 cups
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup club soda or sparkling water
- 1 tablespoon Sriracha
- Canola oil, for frying
Line a baking sheet with several layers of paper towels.
Whisk together the flour, baking soda, salt, soda and Sriracha in a medium bowl until smooth. Transfer to a large squeeze bottle.
Pour the oil to a 1-inch depth in a heavy-bottomed pot. Heat over medium-high heat to 350 degrees. Working in batches, squeeze strands of the batter into the oil; fry until golden brown, about 30 seconds. Stir them using a skimmer or Chinese strainer, which you'll then use to transfer them to the lined baking sheet.
Store at room temperature in an airtight container for up to a day.
From food writer and former chef David Hagedorn.
Tested by David Hagedorn.
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