The Quickest, Easiest Tempura Batter Recipe (2024)

FAQs

What is the secret to perfect tempura? ›

The secret to crispy tempura is my addition of potato starch, carbonated water, and vodka. The potato starch helps lighten up the texture of the batter. If you only used flour, you would get thicker crusts that would get soggy fairly quicker because of the amount of gluten present.

To make the batter, combine flour, cornstarch, salt and sparkling water and allow the mixture to sit for a few minutes. Dust vegetables, fish, or whatever item you want to be tempura fried, and then dip them in the batter. Once they are coated, carefully drop them in hot oil to fry.

A simple and traditional tempura batter is typically made of ice water, flour, and egg yolks. Variants of tempura batter are sometimes made with soda water, baking soda, cornstarch, potato starch, or rice flour to enhance the crispy texture.

Yes, beer batter can be used as a substitute for tempura flour. The carbonation in the beer creates a light and airy texture, similar to traditional tempura batter. However, keep in mind that the flavor profile will be different, as beer batter will impart a distinct beer flavor to the dish.

Most tempura batter is made with wheat flour. Cake flour has a lower protein content and therefore less gluten than all-purpose flour, making it a better choice for tempura—but both options will work.

A basic Japanese tempura batter is made of flour, egg, and ice water. While simple, there are some tricks to producing crispy tempura. Ice water, sifted flour, and hot oil are just a few of the key factors that will produce restaurant-style results. Nearly anything you can deep-fry is a candidate for tempura batter.

Tempura is a specific method of deep-frying, where the food is dipped in a batter made of water, egg, and a lower-gluten starch like cake flour or rice flour. It produces a lighter, crisper shell than beer-batter, cornbread batter, or panko breading.

To make crispy tempura batter, use low-protein flour. It is low in gluten, a protein that negatively affects the texture of the batter. Cake flour is one of the best for making the batter. All-purpose flour works too, but not as well.

The cold temperature of the batter is also critical, creating a shock when ingredients immerse in the hot oil that contributes to the creation of hana. Chef Kono adds a couple of ice cubes to the batter make sure it stays cold. Final note about batter: Prepare it just before frying the tempura.

How Does Tempura Batter Differ From Conventional Batter? Tempura batter is made from three key ingredients: flour, egg, and cold water. The main difference between tempura batter and conventional batter is that tempura batter uses significantly less oil and no breadcrumbs.

Why use club soda in tempura batter? ›

Ingredients for this recipe

Cornstarch- Cornstarch helps the batter hold together and adds crispiness. Baking powder- A leavening agent that helps lighten the texture of the tempura batter. Kosher salt- For seasoning. Club soda- This makes the batter light and airy.

Once the batter is an even consistency (it should be slightly thick), dip the protein or vegetable in, making sure to evenly coat all sides. Fry in oil at 350-375 degrees using your favorite method. The batter will work for shallow pan-fry or deep fry. For proteins, make sure to cook thoroughly before serving.

The batter consistency should be light and watery when it's ready. This is all you need to make the Tempura batter! Hint: You can adjust the batter thickness after a test fry, by adding a touch more flour (thicker coating) or water (thinner coating), just remember to keep it cold!

Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura.

Once the batter is ready, let it rest in the refrigerator for 30 minutes: if you have chosen to prepare a tempura like the real Japanese masters then you will have to be Zen just like them.

Because water boils at 100°C, heating the oil to 160°C+ will produce steam bubbles around the batter-coated ingredients. These bubbles keep the oil from penetrating the inside of the tempura and causing it to be too oily. Hence, the hot oil keeps the food crispy!

Setting the fried tempura on a rack will keep it crisp and it'll keep nicely hot in the oven while you cook the rest of the food. You can also prepare the tempura in advance (or keep leftovers) by letting it cool completely on the rack, then storing it in an airtight container in the fridge.