Ultimate Tempura Batter
Achieve perfectly light and crispy results every time with this Ultimate Tempura Batter recipe, a must-have for fans of authentic Japanese cuisine. This simple yet versatile batter is crafted with a blend of all-purpose flour, cornstarch, and a hint of baking powder for an irresistible crunch, while an ice-cold water and egg yolk mixture ensures a delicate texture that clings effortlessly to your favorite vegetables, seafood, or proteins. The secret to its iconic crispiness lies in keeping the batter cold throughout the process, making every bite delightfully airy and golden. With just 10 minutes of prep time and easy-to-follow directions, you'll be enjoying restaurant-quality tempura from the comfort of your own kitchen. Serve with traditional tempura dipping sauce or your preferred condiments for a truly mouthwatering experience! Keywords: tempura batter recipe, crispy tempura, Japanese tempura batter, light tempura, how to make tempura.
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Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 cup Ice-cold water
- 1 large Egg yolk
- 0.5 teaspoon Salt
Directions
Step 1
In a medium mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well to ensure even distribution.
Step 2
In a separate bowl, lightly beat the egg yolk. Gradually whisk in the ice-cold water until well combined. Ensure the water is very cold, as this is key to creating a light and crispy batter.
Step 3
Gently pour the wet ingredients into the dry ingredients. Using chopsticks or a fork, stir the batter just until combined. Do not overmix; a few lumps are perfectly fine.
Step 4
Place the batter bowl in a larger bowl filled with ice to keep it cold while working. Cold batter creates the ideal texture when fried.
Step 5
For frying, prepare your choice of vegetables, seafood, or proteins by patting them dry and lightly dusting with flour to help the batter adhere.
Step 6
Heat oil in a deep pan or fryer to 350°F (175°C). Dip food items into the batter, allowing excess to drip off, and carefully lower them into the hot oil.
Step 7
Fry in small batches for 2-3 minutes or until the batter is golden and crispy. Avoid overcrowding the pan to maintain oil temperature.
Step 8
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve immediately with tempura dipping sauce or your favorite condiments.
Nutrition Facts
| Serving size | 400.6 grams (400.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 557 |
| Total Fat 5.70g | 7% |
| Saturated Fat 1.80g | 9% |
| Cholesterol 185mg | 62% |
| Sodium 1640mg | 71% |
| Total Carbohydrate 108.90g | 40% |
| Dietary Fiber 3.40g | 12% |
| Total Sugars 0.80g | |
| Protein 15.10g | 30% |
| Vitamin D 18IU | 91% |
| Calcium 39mg | 3% |
| Iron 6mg | 34% |
| Potassium 148mg | 3% |
Source of Calories