Rice flour makes most crunchy batter

I have tried the following combination to find out the best batter for deep frying stuff:-



Plain Flour Rice Flour
A 3 portions 0 portion
B 2 portions 1 portion
C 1 portion 2 portions
D 0 portion 3 portions

Total flour weight is approx 150gm
15g baking powder(not baking soda) added in all flour combination.

Banana & Sweet potatoes used

Primary outcome:-

Taste
crunchiness
Duration crunchiness ie 1 hr, 2 hr

Conclusion:-

Combination D gives the most crunchiness and its crunchiness last the longest. But taste is neutral

Combination C gives adeq crunchiness but dont last as long as D. Taste is slightly better than D due to the flour. Testure also slightly better than D as the flour enables a thicker coating compared to just rice flour alone.

So, its either C or D. Which would you prefer- you decide!