How to Campania Frying Emulsification

What You Need to Know

The technique involves slowly pouring olive oil into water while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.

This technique is unique to Campania cuisine, where it is used to make a variety of fried dishes, such as fritters and doughnuts.

Key Parameters

Steps

1. 1.

   Fritto Misto alla Napoletana (Naples, Italy): Creates the signature light, crispy coating for mixed seafood

2. 2.

   Tempura (Japan (adapted version)): Modified version creates exceptionally airy texture

3. 3.

   Pakoras (India): Adaptation produces crispier results with chickpea flour