Batters

Batters are semiliquid mixtures containing flour or other starch. They are used in deep-frying to give a crisp, flavorful, golden brown coating. There are many formulas and variations for batters:

1. Many liquids are used, including milk, water, and beer.
2. Eggs may or may not be used.
3. Thicker batters make thicker coatings. Too thick a batter makes a heavy, unpalatable coating.
4. Leavenings are frequently used to give a lighter product. These may be:
   • Baking powder
   • Beaten egg whites
   • Carbonation from beer or seltzer used in the batter