Easy Tempura Batter
Make authentic Japanese-style tempura batter at home with this easy and crispy recipe. Perfect for shrimp, vegetables, or tofu!
Ingredients
- 1 cup all-purpose flour or cake flour
- 1 tablespoon cornstarch optional, for extra crispness
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg yolk optional
- 3/4 cup ice-cold water or sparkling water
- vegetable oil or neutral oil for frying
Instructions
- Chill flour and mixing bowl in the freezer for 10–15 minutes.
- Hot oil: Use a neutral flavored oil with a high smoke point and heat it to 350°F (around 170-190°C). Using a thermometer is highly recommended for accuracy.
- In a bowl, whisk together flour, cornstarch (if using), baking soda, and salt.
- In a separate bowl, lightly beat the egg yolk if using and mix with ice-cold water.
- Pour the wet mixture into the dry ingredients.
- Use chopsticks to stir the batter gently. Do not overmix—lumps are okay.
- Dip prepared vegetables, seafood, or meat in batter and shake off any excess.
- Fry immediately in batches until golden brown. Don't overcrowd the pot, as this can drop the oil temperature and lead to soggy tempura.Frying time typically ranges from 2 to 4 minutes depending on the ingredient size. Vegetables typically cook faster than meat or seafood.
- Listen and observe: Tempura cooks quickly. Listen for a roiling, popping, and sizzling sound, and remove the ingredients once the sound subsides.
- Drain on a paper towel and serve hot with tempura dipping sauce.
Notes
Nutrition Facts (Per Serving)
Calories: 318
Carbohydrates: 22g (7% DV)
Protein: 3g (6% DV)
Fat: 3.5g (5% DV)
Saturated Fat: 0.5g (3% DV)
Cholesterol: 25mg (8% DV)
Sodium: 190mg (8% DV)
Fiber: 1g (4% DV)
Sugar: 0g
*Note: Nutrition data is an estimate and will vary based on exact ingredients and portion size.*Calories: 318
Carbohydrates: 22g (7% DV)
Protein: 3g (6% DV)
Fat: 3.5g (5% DV)
Saturated Fat: 0.5g (3% DV)
Cholesterol: 25mg (8% DV)
Sodium: 190mg (8% DV)
Fiber: 1g (4% DV)
Sugar: 0g