In preparation, the food is cleaned and seasoned. Then it is first turned in flour and then pulled through the batter. Finally, the pieces are baked in hot oil until they are crispy. The preparation is typical for edible fish , meat , poultry , veal milk , patties , seafood , vegetables and fruits . The use of spices is optional, because of the risk of burns during frying, often only salt and acidulants such as lemon or lime juice are used.
- Egg yolks are also added to the dough
- for fruit, sugar is also added to the dough
- If necessary, baking powder is added as a loosening agent
- instead of oil and melted can butter be used
- beer can be used instead of water , see beer batter
- white wine is used for wine batter instead of water
- Richard Hering: Herings Lexicon of the Kitchen. 25th, extended edition, p. 595, Pfanneberg, Haan-Gruiten 2016, ISBN 978-3-86820-344-8 .
- Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible . Encyclopedia of Culinary Studies. Tre Torri Verlag, p. 68, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
- Erhard Gorys : Das neue Küchenlexikon , p. 45, dtv, Munich 1994–2002, ISBN 3-423-36245-6