This batter does not brown very much but turns into a light, crisp, thin shell when fried. Please read about Deep-Frying.

Whisk together in a large bowl:

Whisk in until smooth:

To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:

Pat the food dry and drop several pieces at a time into the batter and turn to coat well. Using tongs, lift the food from the batter and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.