Batter for Deep Frying

Submitted by Piper Lee

"This batter is awesome for deep frying anything! Onion rings, mushrooms, zucchini spears, fish, chicken, shrimp, etc. It is light and thin so you can actually still taste the food you deep fried. This recipe doesn't seem like it would make a lot, but it's so thin that it really covers a lot of food."

 

• Ready In: 15mins
• Ingredients: 8
• Yields: 1.5 cups batter
• Serves: 6-8

ingredients

• 118.29 ml all-purpose flour
• 59.14 ml cornstarch
• 4.92 ml baking powder
• 1.23 ml salt
• 118.29 ml water
• 14.79 ml water
• 14.79 ml egg, beaten
• 14.79 ml vegetable oil

directions

1. In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
2. In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
3. Add wet ingredients to dry and combine until mixed.
4. Follow your deep fryer instructions for whatever veggie or meat you're frying.
5. This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.

Reviews

[Zod Z.]

Like any competent "all in one" recipe this is light on seasoning as you don't know your audience or what they're frying. What tastes amazing for you may taste Cajun to Aunt Carol. Don't knock her for it being bland. It's SUPPOSED to be bland as your base recipe. I love posts like this because they're a blank canvas for you to paint yourself. Personally I subbed Olive oil and sea salt, added a healthy dose of fresh ground black pepper and garlic, left an entire egg in and added water until I hit my desired consistency, and my chicken turned out better than anything I could get as take out. Any competent great recipe leaves the spices up to YOU. 5 stars all day.

 

[marloyves]

A great easy and tasty batter! I added some dried oregano and basil leaves and deep fried some fish. My daughter,who isn't a fish fan,cleaned her plate! Thumbs up all the way!!!

 

[Chef Latte]

This did the trick & is extremely easy to make. I just made this batter to fry some zucchini & i love it. So light and crispy and not over-powering the natural taste of the zucchini (not oily). I did not end up using the 1Tblsp egg... only cuz i didn't want the rest of it (the egg) to go to waste.. I also used extra-virgin olive oil instead of veg (personal pref.) but still its turned out perfect. Excellent for appetizers! I am now wanting to try the left-overs on something else. I have already cooked some fish for dinner, but i can see how great this would be as a fish batter as well. Will also try this to fry cauliflower and onion. Just a note: I didn't really have to measure everything perfectly, just make it to the consistency you need it, for example for a thicker fish batter use less water, for light and crispy veg batter, add more water to make a smoother texture. Thanks very much for this light, refreshing batter recipe!

 

[Canross89]

Thin batter is a pro and a con. Thin enough it's not doughy, but just slides off everything I try to batter. I have to freeze everything for 15 minutes or so just so the batter doesn't completely fall off. Also, like others have mentioned it is pretty bland without the addition of spices etc. Basically tasted like unsalted soup crackers....

 

[kerenix]

I just used this batter and my hubby and son raved about it. The fish was delicious. It will become my go to batter for other foods as well.