How to limit the absorption of fats for a light frying that is not bad for your health
The chatter (or frappe) that not only does not hurt, but can even be good for your health? They exist and Dr. Chiara Manzi, expert nutritionist and author of the book “Cucina Evolution. In form without diet ”(Art joins nutrition editor) in which he explains how to bring to the table delicious dishes with more antioxidants and fewer calories.
"Chattering – explains the expert – is generally very caloric because it absorbs a lot of fat in frying. But with precise preparation and cooking techniques we can minimize the absorption of fat, replace sugar with zero-calorie sweeteners and enrich them with beneficial substances for health. The ingredients are very simple. You can use 00 flour (or rice flour for the gluten free version), eggs and wine to mix, erythritol instead of sugar which limits the glycemic index of the recipe and are enriched with prebiotic fiber, precious for our intestine ".
- Why are they good for health?
- How to make a fry that absorbs very little fat
- The recipe for chatter
Why are they good for health?
“First because they have slow-absorbing carbohydrates with a low glycemic index – explains Chiara Manzi -, secondly because they are enriched with inulin, a prebiotic fiber that nourishes the intestinal microflora and helps it secrete anti-viral proteins. Third because sugar is replaced by erythritol, a natural sweetener with antioxidant effects. Furthermore, the alcohol in the wine that is used evaporates completely during frying and the total fats of the recipe are very low and are provided only by eggs ", assures the nutritionist.
How to make a fry that absorbs very little fat
Ingredients, preparation and cooking techniques are very important. "Starting with the oil – advises the nutritionist – which should be high oleic sunflower oil. What does high oleic mean? It means that it is rich in oleic acid, a heart-friendly fatty acid that, at the same time, is very resistant to high temperatures.
Another secret to reduce fat absorption is to let the chatter rest in the freezer before frying it: in this way, the thermal shock that occurs from -18 ° C of the freezer to 170 ° of oil sublimates the dough, which that is, it passes from the solid to the gaseous state. This prevents the oil from entering the food. My advice, moreover, is to spread them pretty straight because, if they crumple, after having fried them it will be very difficult to remove the excess oil. Once the oil has reached the temperature, we can fry our chats: it is very important that they remain clear and do not darken.
As soon as they are ready, drain them well with a slotted spoon and place them on absorbent paper. There are also some with extraordinary absorbent powers, such as those made with pure cellulose, or we use a lot of paper towels. Always with the paper towel, dab them gently to remove the surface oil: an indispensable action since, once drained, the thermal shock ceases and the oil begins to be absorbed by the cake ".
The recipe for chatter
Ingredients and preparation are taken from the book “Cucina Evolution. In shape without diet ”by Chiara Manzi.
- "00" flour 600 g or gluten free rice flour
- Whole eggs 290 g
- White wine 100 g
- Long chain inulin 65 g
- Erythritol 45 g
- Powdered sugar 45 g
- Vanilla powder
- Lemon peel
- High oleic sunflower oil for frying
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