Two-Way Frying Batter: The Classic and Egg-Free Versions for Crispy Deep Fried Foods

Two Way Frying Batter is a basic preparation that is very simple to make. Ideal for vegetables, such as zucchini, carrots and peppers cut into sticks, but also for shellfish, fish or chicken strips, it ensures dry, light and crispy frying.

Here we offer you two different versions: with and without eggs. In the first case, mix the egg and sparkling water in a bowl, then add the sifted flour and mix everything well until you obtain a uniform mixture. In the second case, however, it is sufficient to mix the flour and water vigorously: the latter must be very cold, in order to create a thermal shock with the temperature of the oil and thus obtain a super crunchy fried food.

What is a Two Way Frying Batter?

Frying batter has a long and rich history that dates back to ancient civilizations, where early cooks sought ways to create crispy, golden coatings for their food. The origins of batter-frying can be traced to the Mediterranean, particularly in Roman times, when a mixture of flour and water was used to coat fish and vegetables before frying them in oil. This simple, egg-free variant remains a staple in many cuisines today, particularly in Italian and Japanese tempura-style cooking.

Over time, the recipe evolved, with the addition of eggs creating a lighter, airier texture. This classic version became popular in European cuisine, especially in French and Spanish cooking, where it was used for delicate seafood and vegetables. The use of sparkling water or beer in batter also emerged as a technique to enhance crispiness, a method still favored in modern-day frying. Whether with eggs or without, frying batter has endured through centuries, adapting to different culinary traditions while maintaining its fundamental appeal—a crunchy, golden shell that enhances flavors and textures.

Pro Tips for The Two Way Frying Batter

• The final consistency of the batter must not be too liquid or too thick: to make it smooth and velvety, it is necessary to respect the proportions between the ingredients, mixing with a hand whisk to avoid lumps.
• Sift the flour: this prevents lumps and creates a smoother, lighter batter.
• Stir just until combined; overmixing can make the batter dense and chewy instead of light and crispy.
• Letting the batter sit for 10–15 minutes allows the flour to fully hydrate and results in a better coating.
• Keep oil between 170–180°C (340–360°F) for perfect crispiness without sogginess.

How Do I Get the Crispiest Batters?

The secret to the crispiest batter lies in cold ingredients, minimal gluten development, and hot frying oil. Using ice-cold water or sparkling water keeps the batter light and prevents excessive oil absorption. Avoid overmixing to maintain air pockets, which contribute to crunchiness. Incorporating rice flour or cornstarch instead of only wheat flour enhances crispiness.

How Do I Get the Egg-Free Batter to Stick?

To make egg-free batter stick to ingredients, ensure they are dry and lightly coated before dipping. Pat food dry with a paper towel, then dust it with a thin layer of flour or cornstarch—this helps the batter adhere better. Use a slightly thicker batter consistency (like pancake batter) and let excess drip off before frying. Fry immediately in hot oil (170–180°C / 340–360°F) to seal the coating in place.

Can I Add Other Seasonings to These Batters?

Yes! You can add seasonings and spices to both classic and egg-free batters to enhance flavor. Common additions include salt, pepper, garlic powder, paprika, curry powder, or dried herbs. For a subtle kick, try chili powder or cayenne. Just be careful with wet ingredients like soy sauce or lemon juice, as they can alter the batter’s texture. Mix seasonings directly into the dry ingredients for even distribution.

What Can I Fry With These Two Batters?

These batters can be used to fry a wide variety of ingredients! Popular choices include vegetables (zucchini, eggplant, mushrooms, onions), seafood (shrimp, fish fillets, calamari), and meats (chicken strips, pork, beef). You can also fry cheese (like mozzarella sticks), and even sweet treats (apple slices, banana fritters). The key is to choose ingredients that cook quickly and evenly in hot oil.

What is The Best Frying Oil?

The best frying oils are those with a high smoke point and a neutral flavor. Peanut oil, vegetable oil, canola oil, and sunflower oil are great choices because they can handle high temperatures (around 180–190°C / 356–374°F) without burning. Avoid olive oil or butter, as they have lower smoke points and can affect the batter’s crispiness. Always use fresh oil for the best results!

Can The Two Way Frying Batter Be Made Ahead of Time?

Classic batter (with eggs) can be made ahead but should be used within a few hours to maintain its airy texture. Egg-free batter, especially those made with sparkling water or baking soda, should be used immediately for the best crispiness. If needed, you can refrigerate both for a short time, but always stir before use and check consistency.

Can I Freeze the Two Frying Batters?

No, these batters don’t freeze well because freezing alters their texture, causing them to separate or lose their crisping ability.

How to Store Two Way Frying Batter

Leftover batter can be stored in the refrigerator for up to 24 hours in an airtight container. Before using, give it a gentle stir and check the consistency—if it has thickened, add a little cold water to loosen it. Avoid storing batters with baking soda or sparkling water, as they lose their effectiveness over time.

How to Make Two Way Frying Batter

Egg-Free Frying Batter

To prepare the egg-free batter, pour the very cold sparkling water into a large bowl.

Pour in the sifted flour, mixing at the same time with a whisk.

Blend the mixture for 1-2 minutes, so as to obtain a velvety consistency without lumps.

To fry savory ingredients, add a pinch of pepper and salt, and mix well. For a sweet version, you can add 1 tsp of granulated sugar.

Classic Frying Batter

To prepare the egg batter, collect the very cold sparkling water and the egg in a bowl.

Mix vigorously with a whisk until the egg is perfectly mixed with the water.

Add the sifted flour little by little, continuing to mix.

Mix for a few more minutes, until you get a velvety consistency without lumps, then complete with salt and pepper or sugar according to your preparation.

Use the batters immediately for the best results!