Yes, it is possible to add another layer of batter to deep-fried food and fry it again. This technique is known as double-frying or double-dipping. It can be used to achieve a crispier and more substantial coating on the food.
Here's how you can do it:
Prepare your batter: Start by preparing the batter according to your chosen recipe. The batter typically consists of flour, water (or other liquid), and seasonings.
Coat and fry the food: Dip the food into the batter, ensuring it is evenly coated. Carefully place the battered food into the hot oil and fry until it reaches a golden brown color and is cooked through. The cooking time will depend on the type and size of the food being fried.
Drain and rest: Once the food is fried, remove it from the oil using a slotted spoon or tongs and place it on a wire rack or paper towels to drain excess oil. Allow it to cool slightly and rest for a few minutes.
Apply a second layer of batter: Once the food has rested, you can apply a second layer of batter. Dip the partially fried food back into the batter, ensuring it is coated again.
Fry again: Return the double-dipped food to the hot oil and fry it again until it reaches the desired level of crispness and color. The second frying will typically be quicker than the initial frying since the food is already partially cooked.
Drain and serve: Once the food is fried to your satisfaction, remove it from the oil and let it drain on a wire rack or paper towels to remove excess oil. Serve it while it's hot and crispy.
Double-frying can result in a thicker, crunchier coating on the food, which some people find more enjoyable. It's commonly used for dishes like fried chicken or tempura. However, it's important to keep in mind that the additional batter and frying time can increase the overall oil absorption and calorie content of the dish.
Be cautious when double-frying, as overcooking the food can lead to a burnt or overly crispy texture. It's best to experiment and adjust the frying time and temperature to achieve the desired results.