A batter is a smooth mixture of flour (usually plain), liquid (milk or water) and normally an egg.

They vary in their consistency (thickness) according to their use in a recipe – a pouring batter, coating batter or fritter batter. The mixture is beaten and in the process air is incorporated. This air expands when the batter is cooked; helping to give a light texture though the main raising agent is steam which is produced during cooking. This comes from the large quantity of liquid in the mixture which converts to a gas. In order to maximise this effect the cooking temperature must be high.

Pouring Batter, basic recipe

100g plain flour

Pinch salt

1 egg

300ml milk

Examples of use: Yorkshire pudding, toad-in-the –hole, sweet or savory pancakes,

Coating Batter, basic recipe

100g plain flour

Pinch salt

1 egg

150ml liquid

Examples of use: deep fried fish, scampi, calamari, chicken portions

Fritter Batter, basic recipe (1)

50g plain flour

Pinch salt

3tbs water

1 egg white

2tsp vegetable oil

Fritter Batter, basic recipe (2)

50g plain flour

1tsp baking powder

Pinch salt

75ml water

1tbs oil

Examples of use: fruit or vegetables fritters such as apple or courgette fritters