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How to Make Batter There are many recipes for batter available, but few for producing a light, crisp batter that doesn't involve too many ingredients and a lot of work. The first bit is easy. My favorite batter is made from nothing more than flour and ice cold water that I beat together to a consistency that will coat the back of a spoon. This beating - with a hand whisk -introduces hundreds of tiny air bubbles into the mix which, when heated in the cooking oil, rapidly expand, thinning out the coating and giving a crisp finish. It's hard work for anyone whose arm muscles are not used to this sort of activity, so feel free to borrow my shortcut - use ice-cold soda water instead and work it into the flour using a fork. TIP: make sure your cooking oil is smoking hot before adding food coated in batter. This will ensure that very little fat is absorbed during the cooking process

Contributed by The Cool Cook on January 24, 2008, at 10:11 PM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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