Contains egg-white, flour and is for frying at high temperatures 

Recipe by Kirsty

Frying Batter

Time to prepare: 2 hours


  • 1/4 cup of all-purpose flour
  • 3 Tbsp olive oil
  • pinch salt
  • 1/2 cup slightly warm water
  • the white of a small egg


  1. Sieve the flour into a bowl, then stir in the oil and salt. Gradually add the water, stirring constantly, to a smooth cream. Leave this to stand for two hours.
  2. Before using, whip the egg white until stiff (it makes peaks that don’t fold or melt back down), and fold through. (Folding means using a spatula to use broad motions to flip the mixture over and over, slowing and without stirring vigorously.)