Whenever I want to batter and fry something, I tend to go with a rice flour based batter as apposed to a wheat one for a few reasons. Rice flour is ground to a finer grain than wheat flours, so the rice will crisp and brown quicker than the traditional variation. Rice also does not contain gluten which makes the crust more tender and light, crispy rather than crunchy, because it does not have the gluten strands within the batter. Rice flour batters as with any other kind are open to a full range of flavors to add into it, but here is my basic recipe.
1 cup rice flour
3/4 cup warm water
2 T salt
Combine all in a bowl and stir to combine, adding water as needed to get to a thin pancake batter consistency. The warm water will help to hydrate the flour quickly and the batter will reach final consistency within 90 seconds of being combined. Clumps of dry flour will end up leaving particularly crunchy bits in your end product as that flour is not hydrated, and just toasts, so smother them out as you please. Feel free at add any mix of spices, herbs, or even pre-made sauces like soy or sweet chile sauce to add flavor and color to your batter. You can also add 2t baking powder or use seltzer water to make a lighter tempura style batter. Happy frying.