Batter indicates a cooking mixture of semi-fluid and slightly sticky consistency, based on flour and water (the simplest) or flour and eggs, flour and beer etc. It is used to coat food to be fried: when it comes into contact with the boiling vegetable oil, the batter solidifies, coating the food with a nice golden and crunchy shell.

Before using it, it should rest for at least an hour; if the batter involves whipped egg whites, they must be added only at the time of the frying.