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To create this article, 37 people, some anonymous, worked to edit and improve it over time. There are 15 references cited in this article, which can be found at the bottom of the page. This article has been viewed 1,281,923 times. When making batter it’s important to keep the batter mixture thin, making your fried food light and crispy. Light batters coat food evenly while keeping it moist and tender.

You can make an all-purpose batter that will taste good with any type of food you want to fry. For variations, try buttermilk batter, beer batter, or tempura batter. Prepare the food you want to fry. All-purpose batter tastes great with pretty much any meat or vegetable you’d want to fry. No matter what you’re frying, cut the food into similar-sized pieces so each piece will fry evenly. Sliced onions, jalapeños or other vegetables.