The batter is used mainly for roasting a wide variety of products deep-fried, while retaining the richness and delicate structure of the cooked product.

A favorite dish of many lovers of delicious food – succulent lamb in batter, cooked pork or chicken meat. Very tasty fish in the test, any mushrooms and seafood. Cooked in batter fruits and vegetables not only delicious, but healthy dish. Hard vegetables before roasting it is better to slightly boil.

We now proceed directly to the question how to make batter for frying products in deep fat. Here are some of the most basic recipes of the batter.

A classic recipe of batter:

The ingredients: raw proteins in a quantity of 4 pieces, 1/2 Cup wheat flour, vegetable oil – half tbsp, warm water – half a glass.

• Whisk the egg whites to a solid foam.

• Mix warm water with oil

• Gradually add the resulting liquid to the flour, stirring with a whisk.

• At the end gently enter into the dough beaten egg whites, add salt to taste.

• Prepared the batter, it is better to put in a container of cool water. You can try another version of the recipe by replacing plain water with cool mineral water.

Recipe of the batter in milk. Milk batter good for roasting vegetables.

Necessary ingredients: eggs – 3 pieces, flour – half Cup, chilled milk, 6 tablespoons, rust. oil – 1 tea spoon salt and add sugar to taste.

• Separate the egg whites, whip them to a froth.

• Pour cold milk into a separate bowl, add the egg yolks and vegetable oil, add the flour, salt.

• Mix the mass until smooth.

• Before roasting, mix the whites with the ground.

French beer batter. The recipe was invented in France, it is advisable to use a well cooled beer varieties, it does not give bitterness. The batter is delicious and slightly crunchy.

Necessary ingredients: cold light beer – 1 Cup, 1 tbsp Rast. oil, eggs – 2 pieces, flour – 1 Cup salt curry powder – a pinch (optional).


• Beat separately the yolks and whites.

• Mix the flour with the yolks, gradually add beer, then pour Rast. oil.

• Add to the resulting mass is proteins, gently stir.