Procedure

50% flour to 50% cornstarch. Use enough water to make a light batter, about the consistency of pancake batter. For every cup of flour used, sprinkle one heaping tablespoon of baking powder over the batter and let rest for about 5 minutes without mixing or folding. Your batter is ready to use.

If you prefer a crispier batter, reduce the amount of cornstarch. 60% flour to 40% cornstarch, or perhaps even a 70% to 30% ratio for a very crispy batter. Don't worry if you have added a little too much water, the mixture can always be thickened with a bit of flour. This is a versatile batter and will work for many types of dishes, from onion rings to chicken balls and will store in the refrigerator for up to a week.