Nelly’s Ultimate Fritters

Recipe Nellys Ultimate Fritters01

This fritter batter recipe creates a versatile, light golden, stay-crunchy fritter batter for sweet or savoury dishes. Excellent for bananas, apples, rhubarb, as well as fish, prawns, scallops and stick veggies. 

Dry Ingredients:

  • 1 cup self raising flour
  • 1 cup sieved plain rice cracker powder-the secret ingredient (ground finely 100g of plain rice crackers in a grinder)
  • 2 tbsp corn flour
    2 tbsp pure icing sugar (1 tablespoon if using for savoury dishes)

Wet ingredients:

  • 2 tbsp cooking oil
  • 2 cups water
  • 1 1/2 cup buttermilk 
  • Rice bran oil or any neutral flavour oil for frying

Extra flavouring (optional):

+ 1/2 teaspoon of:

  • Chilli flakes
  • Turmeric
  • Paprika
  • Celery salt
  • Sriracha hot sauce
  • Sesame seeds
  • Curry powder

+ 1/2 teaspoon of:

  • Sesame seeds
  • Vanilla essence 
  • Desiccated coconut
  • Almond slivers
  • and to finish;
  • A drizzle of honey or maple syrup
  • Choc or Nutella sauce
  • Peanut butter
  • Lime juice
  • Ground Cinnamon 
  • Icing sugar


  1. In a large mixing bowl, whisk together all the dry ingredients until combined. 
  2. Slowly stir in the wet ingredients a little bit at a time until batter is smooth. Add more water if required. A tablespoon at a time until a thick creamy, but not drizzly consistency is reached. 
  3. In a saucepan, deep fryer or a wok, heat enough oil to cook the food of your choice. 
  4. To test if oil is hot enough, scoop a teaspoon of batter into the hot oil. If it bubbles up, oil is ready, or when oil temperature reaches 155°C. 
  5. To cook, dip your choice of food into the batter and let the excess liquid drip off. 
  6. To fry, gently slide coated items on an angle into hot oil. Do not dunk in! 
  7. Fry until golden brown. Do not overcrowd the oil. 


  • Lady’s fingers bananas are more suitable for fritters.
  • Granny Smith Apples are delicious for frying.
  • Dry ingredients may be halved for a smaller batch. Store unused half in an airtight container for up to 6 months. Adjust wet ingredients accordingly.   
  • Always finish with a light dusting of sea salt for both sweet and savoury dishes to achieve the Umami flavour! 
  • Drain fried food on a rack. Never on paper towel. They will turn soggy later!
  • This batter does not require double frying. It will stay crunchy for hours. 

Happy cooking!
Chef Nelly