Favorite Tempura Batter
Crispy, light, and irresistibly golden, this Favorite Tempura Batter recipe is your go-to secret for achieving restaurant-quality tempura at home. Crafted with a delicate blend of all-purpose flour, cornstarch, and baking powder and brought to life with ice-cold sparkling water, this batter ensures an airy, crunchy coating that won’t overpower your ingredients. Whether you’re frying up shrimp, vegetables, or fish, the simple preparation—ready in just 10 minutes—makes it perfect for both quick weeknight meals and impressive dinner parties. Key to its success is the gentle mixing technique that maintains the batter’s signature lumps and the bubbling crispness of the sparkling water. Pair your freshly fried tempura with classic tentsuyu sauce or soy sauce for a dish that’s as authentic as it is delicious. This foolproof tempura batter delivers professional results with minimal effort—perfect for satisfying your cravings or wowing your guests!
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Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 Egg yolk
- 1 cup Ice-cold sparkling water
- 0.5 teaspoon Salt
- 4 cups Vegetable oil (for frying)
Directions
Step 1
In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Stir gently to evenly distribute the dry ingredients.
Step 2
In a separate small bowl, beat the egg yolk lightly to break it up.
Step 3
Gradually add the ice-cold sparkling water to the egg yolk, stirring gently. Be careful not to overmix; maintaining bubbles in the mixture helps achieve the light texture of the batter.
Step 4
Pour the liquid mixture into the dry ingredients. Use chopsticks or a fork to mix the batter lightly. The batter should have a lumpy texture and should not be overmixed. Overmixing can lead to a heavy batter.
Step 5
Heat the vegetable oil in a deep saucepan or fryer over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small bit of batter into the oil—it should sizzle and rise to the surface immediately.
Step 6
Dip your desired ingredients (e.g., vegetables, shrimp, or fish) into the batter, coating them lightly and shaking off any excess.
Step 7
Carefully lower the battered ingredients into the hot oil, frying in small batches to avoid overcrowding the pan. Fry until the exterior is golden and crispy, about 2-3 minutes for most items.
Step 8
Remove the fried tempura from the oil using a slotted spoon or skimmer and transfer to a plate lined with paper towels to drain any excess oil.
Step 9
Serve the tempura hot with your favorite dipping sauce, such as tentsuyu (a traditional tempura dipping sauce) or soy sauce. Enjoy immediately for the best texture and flavor.
Nutrition Facts
| Serving size | (1346.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8665.5 |
| Total Fat 951.6g | 0% |
| Saturated Fat 136.9g | 0% |
| Cholesterol 184.5mg | 0% |
| Sodium 1640.3mg | 0% |
| Total Carbohydrate 108.9g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 0.8g | |
| Protein 15.1g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 38.5mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 147.6mg | 0% |
Source of Calories