• Prepare the batter: Start by placing the water, vodka, plain flour, Easy Whip, and salt into a blender. Blend the mixture well until it forms a smooth, consistent batter.
• Strain the batter: Pour the blended batter through a fine sieve to remove any lumps, ensuring a smooth texture for the final product.
• Load the cream whipper: Transfer the strained batter into a stainless steel cream whipper. Charge the whipper with CO2 to carbonate the batter, giving it a light and airy consistency.
• Chill: Place the cream whipper in the fridge and chill for at least two hours. This step is crucial as it allows the batter to fully absorb the CO2, enhancing its lightness.

To use:

• Prepare for frying: When ready to fry, spray some of the carbonated batter into a container.
• Coat and fry: Dip the items you wish to fry into the carbonated batter, ensuring they are evenly coated. Carefully drop them into a fryer preheated to 190°C.
• Fry until crispy: Fry the coated items until they reach your desired level of crispiness. The carbonation in the batter creates a light, crispy coating that is both delicate and satisfying.
• Drain and serve: Remove the fried items from the fryer and drain on a paper towel to remove any excess oil. Serve immediately while hot for the best texture and flavor