Tempura

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Great for entertaining!

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BEST EVER!

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Did the whole production for Valentine's Day and the girlfriend was SHOCKED that homemade tempura could taste so good! For the veggies we used broccoli florets (cut in half and regular potato (at her request and both worked out really really well. Also, used a deep fryer cause my roommate happens to have one. Also worked great!

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Fantastic. I swapped my own veggie choices due to the needs of my overstuffed crisper; I ended up using broccoli, cauliflower, portobello mushrooms, and eggplant. Everything was light, crispy, and perfectly umami (especially the broccoli!!!. Definitely trust Alton on his recommended quantity of oil; I skimped and used only 2 pints and found that it was definitely not enough. Alton always knows better than I do! :

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this is the best tasting and technique for Japanese tempura ever! it is tasty and light. I even tested with the shrimp by adding jalopeno peppers and it was amazing. thanks Alton. your show is entertaining, educating and very detailed.

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I used this recipe on Cod and it worked perfectly! Super delicious!!

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Excellent recipe! Make sure you remember to completely dry everything before you dip it in the tempura batter.

Light, crispy, flavorful, and "not greasy"... everything great tempura should be!

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This recipe is great! I mixed this chicken with some orange sauce I had made and served it over rice. It was better than any take-out I have ever had.

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You can't mess this one up! Alton's basic recipe is foolproof. I didn't use the correct flours (unbleached all purpose instead and everything was still light and delicious. Really love how light the liquids made the batter.

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I had always wondered about tempura so was thrilled when Alton had a show dedicated to it as I knew that I would HAVE to try it out.

I did, and like almost always, everyone LOVED it! There were mixed reviews on the Ginger Dipping Sauce. I liked it, some found it too forward and did not enjoy it as much.

All in all, I'm very happy with this and have found a new-found love for frying foods as I now just use the Dutch oven for frying everything. I find that temperature control is vastly easier and the quality is substantially higher than what I was encountering with the electric skillet.