In this case, wheat starch, corn starch, and sweet potato starch are crisper.

1. Wheat starch: Wheat starch will become fluffy after adding a small amount of yeast to ferment. Use this kind of dough to wrap food and fry it to get a crispy and beautiful effect.

2. Cornstarch: Cornstarch is a widely used thickening agent with sufficient viscosity and fine texture. Although it has poor water absorption, it can also achieve crispy texture when used for frying. Taste.

3. Sweet potato starch: Due to its high viscosity and water permeability, fried food is usually very crispy. It adheres well to food and is a good choice for fried foods.

4. Potato starch: Potato starch is widely used in cooking and has a crispy texture after frying. Therefore, fried dishes that require puff pastry often use potato starch to coat the batter.