batterbased

Batterbased, or batter-based, is a culinary descriptor for foods whose structure is primarily derived from a batter. A batter is a viscous mixture of flour or starch and a liquid, often enriched with eggs and leavening agents. In batter-based preparations, the batter forms the edible mass itself, rather than acting merely as a coating or dough.

Texture in batter-based dishes depends on the liquid-to-flour ratio, flour type, and mixing method. Leavening from baking powder, carbonation, or beaten eggs introduces air to create lightness, while resting the batter can improve uniformity. Cooking methods such as deep-frying, pan-frying, or steaming set the batter into its final form.

Common examples include tempura and beer-battered vegetables or seafood, fritters, beignets, pancakes, crepes, dosas, bhajis and pakoras, and okonomiyaki. Each uses a batter with its own regional ingredients and cooking technique, resulting in variations in flavor, texture, and crispness.

Historically, batter-based foods appear in many culinary traditions, from Asian batters used for fried items and flatbreads to European and American batters used for pancakes and fritters. In modern kitchens, batter-based approaches are adapted for dietary needs, including gluten-free formulations and vegan batters, and are common in restaurants and street food.