Batter for vegetables and meat

1 cup all purpose flour
1/4 teaspoon salt
2 eggs, yolks separated from whites.
3 Tablespoons oil or melted butter
1/2 Cup water (or beer) for meat; 1 cup water (or beer) for vegetables.

Mix flour, salt, egg yolks and oil in a bowl. Gradually add the water or beer and whisk for only as long as it takes to produce a smooth batter. Do not overwork the mixture. Leave the batter to rest for at least 1 hour at room temperature, otherwise it will shrink away from the meat.

When ready to use, beat the egg whites until they form soft peaks and gently fold them into the batter until no white streaks show.