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Deep Fry Batter
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- #15698
This all-purpose batter makes a light and crispy coating on anything you want to deep fry like onion rings, fish, vegetables, chicken - you name it!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
16 reviews
ingredients
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 dash sugar
1/2 cup cold milk
1/3 cup cold water
directions
In a bowl, stir together the cornstarch, flour, baking powder, salt, and sugar. In another bowl, combine the milk and water.
Slowly stir the milk mixture into the dry ingredients until the batter is smooth.
You can add any additional seasonings that you wish.
To use, dip the food (shrimp, vegetables, fish, etc) into the deep fry batter and let the excess liquid drip off. Fry in hot oil until golden brown.
recipe tips
Make sure the milk and water are cold to help the batter adhere better to the food.
Dip and coat the food evenly.
Let excess batter drip off to prevent a heavy coating.
Fry in small batches to maintain the oil temperature.
Turn the items occasionally for even browning.
Drain fried items on paper towels to remove excess oil.
Serve immediately for the best texture.
Remember, deep frying should be done carefully, maintaining the correct oil temperature for safety and best results.
common recipe questions
What is the difference between this batter and tempura batter?
Tempura is a much lighter batter and tempura is more of a cooking method than just the batter used. It results in a much more delicate coating.
Can I use a different type of milk?
Yes, you can use any type of milk, including plant-based alternatives like almond or soy milk.
Is it necessary to use both cornstarch and flour?
The combination of cornstarch and flour creates a light and crispy texture, but you can use all-purpose flour only if preferred.
Can I add other seasonings to the batter?
Feel free to add seasonings like garlic powder, paprika, or herbs for additional flavor.
How do I know when the oil is hot enough for frying?
The oil is ready when it reaches a temperature of 350 degrees F to 375 degrees F or when a small amount of batter dropped into the oil sizzles and browns quickly.
How should I store leftover batter?
It's best to use the batter immediately. Refrigerating may affect the texture.
Can I prepare the batter ahead of time?
For best results, prepare the batter just before frying.
Is there a substitute for baking powder?
Baking powder is essential for leavening. There isn't a direct substitute that will give the same results.
Can I use this batter for sweet items?
Yes, you can use it for sweet items, but you may want to increase the sugar slightly.
Can I use beer instead of water for a beer batter?
Yes, beer adds flavor and lightness to the batter. Replace the water with an equal amount of beer.
Can I use this batter in the air fryer?
No, wet batters aren't meant for air fryers. Air fryers are basically table top convection ovens and wet batters do not work well in them and mostly just cause a mess because they can't cook fast enough to stay on the food.
tools needed
Mixing Bowl: For combining the dry ingredients (cornstarch, flour, baking powder, salt, sugar) to create the batter. Make sure the bowl is large enough to allow for easy stirring without spilling ingredients everywhere.
Whisk: To combine the dry ingredients in the mixing bowl thoroughly. Make sure the batter is well-mixed to achieve a light and crispy coating on whatever you decide to deep-fry.
Measuring Cups and Spoons: For accurately measuring the cornstarch, flour, baking powder, salt, sugar, milk, and water. Precision is key.
Two Bowls: Besides the mixing bowl, you'll need an additional bowl to combine the milk and water to gradually add to the dry ingredients. Having two bowls ready will make the batter-making process run smoothly.
Deep Fryer or Deep Skillet: For frying the food coated in the batter until golden brown.
Slotted Spoon or Tongs: For removing the fried food from the hot oil safely and efficiently. No one wants to burn their fingers while fishing out those crispy goodies.
Paper Towels:For draining excess oil from the fried food.
what goes with it?
Fish Tacos: Pair the crispy deep-fry batter with flaky white fish to create the ultimate fish taco.
Onion Rings: Use the deep-fry batter to create crispy, golden-brown onion rings that will make any burger or sandwich a gourmet experience.
Buffalo Chicken Wings: Coat your chicken wings in this deep-fry batter before tossing them in a tangy buffalo sauce. The crispy exterior will hold up to the saucy goodness, creating a finger-licking snack that's perfect for game day or any day ending in "y".
Tempura-Style Vegetables: Transform ordinary veggies into a fried masterpiece by using this versatile deep-fry batter. The light and airy coating will highlight the natural sweetness of the vegetables, making them irresistible to even the pickiest eaters.
Fried Pickles: Elevate your snacking game by using the deep-fry batter to fry up some tangy pickles.
Jalapeno Poppers: Stuff your jalapeno peppers with cream cheese, wrap them in bacon, and coat them in this deep-fry batter for a spicy, creamy, crispy appetizer that will disappear immediately
nutrition data
28 calories, 0 grams fat, 6 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
July 16, 2020
It's now my go to batter for everything, I add a tablespoon of oil to smooth it out. You can also use straight flour in a pinch
August 18, 2018
Great batter! Will use it again.
June 12, 2018
I Love that batter I'm not using nothing else I'm using it to fry all my meats Thank You so much
April 1, 2017
This is great! Light, no egg, crisp, perfect! Will definitely use again!
October 19, 2016
Batter was nice and crisp on the fish I used this on. Will definitely use it again.
December 8, 2014
I've been looking for a decent eggless batter recipe for a while now without any success. So glad I found this!The texture is perfect- crisp and airy. Looking forward to experimenting with it!
January 16, 2014
This worked perfectly for oil fondue -- great texture and flavor. The new favorite!
November 3, 2013
Used this on mushrooms last night. Fantastic! I added a pinch of cayenne to spice it up a bit.
June 23, 2013
Used this on catfish in the deep fryer. Perfect! Great texture. I did add some seasoned salt as suggested and that seemed to spice things up nicely.
April 1, 2013
5 stars for a reason! We used it to deep fry chicken, Oreos, bacon, bread, and butter.
June 20, 2012
Excellent. Bought some frozen okra, battered it, came out crispy, have some more batter left and saved over $4. Kudos
March 14, 2012
Delightful and easily flavored batter. We used it for deep-fried mushrooms. All I added was a little garlic pepper. Very tasty and the whole family loved it. Thanks!
November 12, 2010
Used for halibut fish and chips. Really good batter. Will plan to use this recipe in the future for other things.
June 9, 2008
I like this recipe. I doubled it but l/2 more would have done the job for 2 lbs of flounder. Added a teasp. Old Bay, 1/2 teas. each salt and pepper. Used a frying pan with about 1/2 inch of oil. Be careful not to let the battered pieces touch until cooked because they'll stick together. This makes a wonderfully crisp batter with tasty crunchy bits left in the pan.
September 10, 2007
I LOVED this recipe. I added a little bit of Seasoning Salt and some Old Bay Seasoning and it turned out great. My new favorite batter for fish and chips!
February 13, 2003
I use this batter on everything that I deep fry. I vary it a bit by adding different seasonings depending on what I'm cooking. It's foolproof and always turns out good. I highly recommend this recipe to anyone who asks me about deepfrying.