Crispy Frying Batter

"This recipe is a family favorite. Beaten egg whites make this batter thinner, everything comes out light and fluffy. This recipe needs to be prepared an hour before using."
photo by Leslie photo by Leslie
photo by Leslie
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Pneuma photo by Pneuma
photo by Leslie photo by Leslie
Ready In:
1hr 10mins


  • 2 eggs, separated,whites set aside
  • 12 teaspoon salt
  • 34 cup lukewarm water
  • 1 tablespoon oil
  • 34 cup flour


  • IN BOWL: Beat 2 egg yolks and 1/2 teaspoon salt.
  • ADD 3/4 cup lukewarm water and 1 tablespoon oil, mix.
  • Gradually add 3/4 cup flour until smooth.
  • Set aside for at least one hour.
  • Just before using beat the egg whites to soft peaks and fold into the batter.
  • Ready to use for battering.
  • I find this recipe sufficient in preparing four to six servings.
  • It depends of course on what you are battering and how hungry the family.

Questions & Replies

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  1. mgbwhisper
    ITrying to make Chili. Rellenos . Would this work? If not guide me please


  1. Chef shapeweaver
    I made this recipe on 4/11/09 for the " Spring PAC "event. Since my SO and I were having hot dogs,this batter was used to coat onion rings. I really enjoyed fact that there was no need for three seperate bowls to end up with a very delicate tasting coating. This recipe is even easy enough for a beginner cook. This " WILL " be made again. Thanks for posting and "Keep Smiling :)"
  2. Pneuma
    Indeed, it's very thin. I tried it with sliced potatoes, onions, carrots and corn. Delicious! Reviewing this at real time as I'm eating this right now. :) Thanks!
  3. ladyfingers
    First off, I'm not stalking you, Gerry--you just have WAY too many GREAT recipes, and I have to take advantage of them. That said, this batter lives up to your excellent recipe repertoire. It's like the kind served at restaurants, except now I know how to make it! Our family thanks you.
  4. HisLiL_SpitFireChef
    Wow it is very light and fluffy. My family loves it. Thank you for sharing this delightful recipe.
  5. maidinafrica
    Wow - fantastic. All my friends want a copy


<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
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