To develop deep-frying batter flour usable as highly hydrous batter, allowing deep-fried food after cooking in oil to have soft palate feeling excellent in crispy feeling and taste, and enabling retention of the palate feeling even after the lapse of long time at normal temperature or in freezing after cooking in oil.

The deep-frying batter flour is obtained by heating a mixture which contains starch having a dilatation of 30 and edible protein to gelatinize starch, and drying the product.