A batter composition for cooking in fat and/or oil comprises (i) 15 to 45 wt % fava bean flour and (ii) 55 to 85 wt % percent water, wherein the fava bean flour and water component make up at least 80 percent of the mass of the batter composition and for every litre volume of the batter composition there is from 100g to 200g fava bean flour. Also disclosed is a method for reducing the fat and/or oil uptake properties of a wheat flour batter-coated food product, the method comprising the steps of (i) providing a batter composition comprising fava bean flour and (ii) coating the wheat flour batter coated food product with the batter composition comprising fava bean flour. Further disclosed is the use of fava bean flour in a batter composition for reducing the fat and/or oil uptake of the batter composition and/or food product coated with the batter composition during cooking in fat and/or oil. Alternative names for fava beans include broad beans and vicia faba.
