This batter creates a very light shell/crust on the meat or fish which is very tasty.


  • 1/2 cup sifted all purpose flour
  • 1 tsp baking powder
  • 1 egg white (med egg)
  • 1 tbs cornstarch
  • Ice cold water


Note: do not use a beater or wisk, do all of the mixing by stirring. Put the flour, baking powder and starch in a mixing bowl and mix until well blended. Add egg white and ice water (a little at a time) to achieve a "heavy cream looking" batter.

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Submitted 6/13/05.
Source: Personal Collection
Submitted By: Ray
Fondue Batter