Tempura Batter Recipe

All-purpose flour: This is the base of the batter, providing structure and a light texture.

Ice-cold water: Essential for creating a light and crispy batter, it helps to keep the batter from becoming too dense.

Large egg: Adds richness and helps bind the batter together, ensuring it adheres well to the food.

To achieve the perfect tempura batter, ensure that your water is ice-cold. This helps create a light and crispy texture. Additionally, when mixing the flour and egg, avoid overmixing to prevent gluten formation, which can make the batter heavy.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter, crispier texture, which is ideal for tempura batter.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a delicate, crispy coating and is often used in Asian frying techniques.

• ice-cold water - Substitute with sparkling water: The carbonation in sparkling water adds extra lightness and crispiness to the tempura batter.

• ice-cold water - Substitute with club soda: Club soda's bubbles help to create a lighter, airier texture in the tempura batter.

• large egg - Substitute with egg whites: Using only egg whites can result in a lighter, crispier tempura batter.

• large egg - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can mimic the binding properties of eggs and is a good vegan alternative.

• To store the tempura batter in the refrigerator, transfer it to an airtight container. It will keep for up to 1 day. Before using, give it a gentle stir to recombine any separated ingredients.
• For longer storage, freezing is an option. Pour the tempura batter into a freezer-safe bag or container, leaving some space for expansion. Label it with the date and freeze for up to 1 month.
• When ready to use, thaw the tempura batter in the refrigerator overnight. Once thawed, stir gently to restore its consistency. Avoid microwaving as it may alter the texture.
• If you notice the batter has thickened after thawing, add a small amount of ice-cold water and mix gently to achieve the desired consistency.
• For best results, always use the batter immediately after preparation. The ice-cold water is crucial for achieving that light, crispy texture in your tempura.
• Remember, overmixing the batter can lead to a denser coating. Aim for a few lumps in the mixture; this is perfectly normal and contributes to the characteristic tempura crunch.
• When using the batter, keep it chilled by placing the mixing bowl in a larger bowl filled with ice. This helps maintain the batter's cold temperature, ensuring a crispy finish on your vegetables, seafood, or other items.

• Preheat your oven to 375°F (190°C). Place the leftover tempura on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are crispy and heated through. This method helps to maintain the crunchiness of the batter.

• Use an air fryer set to 350°F (175°C). Arrange the tempura in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is quick and keeps the tempura crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the tempura in the skillet and heat for 2-3 minutes on each side until they are warmed through and crispy.

• If you prefer using a microwave, place the tempura on a microwave-safe plate lined with a paper towel. Microwave on high for 30 seconds to 1 minute. Note that this method may not retain the crispiness as well as the oven or air fryer methods.

• Mixing bowl: A large bowl used to combine the flour, ice-cold water, and egg. It provides ample space for whisking without spilling.

• Whisk: A utensil used to blend the ingredients together. It helps to incorporate the egg into the flour and water mixture without overmixing.

• Measuring cup: Essential for accurately measuring the flour and water to ensure the right consistency of the batter.

• Fork: Used to lightly beat the egg before adding it to the mixture.

• Frying pan: A deep pan used for frying the coated vegetables, seafood, or other items. It should be large enough to hold the oil and the items being fried.

• Tongs: Handy for turning and removing the fried items from the hot oil.

• Paper towels: Used to drain the excess oil from the fried items, ensuring they remain crispy.

• Thermometer: Useful for monitoring the oil temperature to ensure it is hot enough for frying but not too hot to burn the batter.

Prepare ingredients in advance: Measure and set aside flour, ice-cold water, and egg before starting to mix.

Use a cold bowl: Chill your mixing bowl in the fridge to keep the batter cold, ensuring a crispier tempura.

Preheat oil: Start heating your frying oil while you prepare the batter to save time.

Use a whisk: A whisk helps combine ingredients quickly without overmixing, saving precious minutes.

Batch frying: Fry multiple pieces of vegetables or seafood at once to reduce cooking time.