Crispy Batter with Zingy Ginger Sauce


Low FODMAP Batter 


Light, crispy gluten-free batter that boasts, perfect, airy crispness. evert time. Perfect for vegetables, chicken and seafood.

Recipe serves 6 main servings.


  • 1 cup white rice flour
  • 1⁄2 cup cornstarch
  • 1⁄2 teaspoon baking powder
  • Kosher salt
  • 1 to 1 1⁄4 cups cold soda water
  • Rice bran oil or vegetable oil for frying


  • Combine rice flour, cornstarch, baking powder, and a pinch of salt in a mixing bowl.
  • Gradually add soda water, whisking until a light paste forms that adheres lightly to the items to be battered.

To cook:

  • Heat 2 inches of oil in a 10-inch-wide cast-iron or heavy pan over medium to medium-high heat until it reaches 360°F.
  • Test oil temperature by dropping a small amount of batter: no bubbling means it's too cool, while furious bubbling and smoke mean it's too hot.
  • Prepare a sheet pan lined with paper towels.
  • Dip vegetables or meat in the batter, ensuring a light coating.
  • Carefully place items one by one into the oil, avoiding overcrowding to maintain oil temperature.
  • Cook for approximately 20 seconds on each side.
  • Use a slotted spoon to remove items from the oil and drain them on the paper towels
  • Sprinkle with salt to enhance the flavour


To serve:

  • Serve with NOGO’s Zingy Ginger Sauce & or Classic Mayonnaise