Vodka's volatility makes it ideal for fry batters.
If you want the best results from deep-frying, there are several rules to keep in mind. Using the right pot or a wok is rule number one—look for a pot that holds at least twice the volume of the oil you'll be using. Heating the oil to an appropriately high temperature is also crucially important, as is refraining from crowding your oil and allowing a pause between batches, so that the oil can come back up to temperature.
But vodka does more than add volatility to the mix: It actively inhibits the production of gluten, the network of proteins that forms when flour and water combine. By limiting gluten development, vodka yields a batter that can be mixed, and subsequently used, for far longer than a traditional batter, which will become doughier and heavier the longer it sits.
Our formula is simple: Just use equal parts cornstarch, flour, water, and vodka, along with a bit of salt and baking powder. This method is perfect for frying up food for a crowd, whether it's
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