The aim of this study was to use tempura batter with hydrocolloids: methylcellulose (MC), methylhydroxypropylcellulose (HPMC) and CM-cellulose sodium (CMC) coating the frozen French fries, to reduce oil uptake during frying, in order to reduce the oil content in final products.The results showed that compared to the control, the trials with hydrocolloids showed better oil uptake reduction capability.MC performed the best with 19.54% oil uptake reduction, CMC and HPMC showed 14.58% and 9.88% oil uptake reduction resp.; then chose better performer MC and CMC, combined MC with CMC at a mixing of 1:9, 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2, 9:1 to test the effects of oil uptake reduction at 0.4% dosage totally, it showed that when the ratio was 3:7 and at dosage of 0.4%, oil uptake reduction was at the highest rate of 31.24%.