Abstract: Batter coating is an important processing method in Chinese cooking, and the use of batter in fried products is also very widespread. The crispy and delicious fried products are very popular among people. However, the high oil content of fried products can easily cause obesity and chronic diseases such as coronary heart disease, therefore, it is urgent to reduce the oil content of fried products and develop low-fat and healthy fried products. This review introduces the main methods to reduce the oil content of fried products based on the mechanism of oil absorption during deep-fat frying, including modification of batter coating(starch, protein and gums), adding pretreatments method(pre-frying, blanching and pre-drying), changing the frying process conditions(control of frying time and frying temperature, new frying technology and post-frying de-oiling) can effectively reduce the oil content of fried products with batter and improve the edible quality of fried products with batter. The review provides some scientific guidance for the formulation design and frying process of hanging paste products, and provides a scientific basis for the research and development and large-scale production of low-fat fried products.