From my experiments mas malutong talaga ang fry kapag cold batter, hindi siya ganun ka talsik basta you stick with one to one ratio sa batter mix mo at water. I suggest ready mo muna yung timpla mo sa batter before adding cold water. Then chopstick ang pang halo para hindi mag build ng gluten sa batter in that way mas lulutong talaga ang fry. Sa method kasi ng cold batter hindi mo na kailangan mag double fry which saves up so much time.

To be able to help others is a noble dream. Yung tipong makakapag iwan ka ng lesson at legacy sa community. That is what I aspire to become being a professor/educator.