Tempura Batter

  • 1 cup of flour
  • 1 tablespoon cornstarch
  • 1 1/2 cups of seltzer water
  • Salt

Combine all ingredients. Use as batter for meats and vegetables

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    28 Reviews
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    Phenomenal super easy tempura. Used lemon flavored seltzer for shrimp---only recommendation is to add a little salt. Dust off the Fry Daddy...you won't be sorry...
    Replaced Seltzer with Sapporo beer for that true asian experience. Fish (Sawai) tacos with red cabbage slaw and a lil balsalmic! YUM!
    This was fantastic and easy. I didn't have the seltzer so I used a good Trinidad and Tobago Carib beer. I used flying fish fillets. The first few were just okay but when the oil got to the right temperature the results were restaurant quality. Will be doing this again.
    Wow! I've attempted to make tempura batter many times, box and scratch and this is by far the best batter! Temperature of the oil is very crucial and you have to make sure that it is hot enough. Also, i like to season the batter with a little bit of sugar too.
    I had no seltzer, so I used Diet Dr. Pepper for my sweet potato tempura, and it was mighty tasty... and simple. But a bit messy. Next time I will use a larger bowl, or make a smaller batch...
    pretty tasty !!! Season to your taste, and makes a great fish batter
    Perfect batter ...real tasty made with beer, a dash of salt and pepper and garlic ..all I can say is good, good, good !!!!
    I just used this recipe to fry mushrooms. I added a few spices but the recipe was delicious and very easy to make. We enjoyed my very first attempt to fry mushrooms.
    This was easy but way too thin...I added more flour and a bit more cornstarch. My kids gobbled up their veggies this way though!
    Not sure what happened. I followed the directions exactly. Batter was VERY light & tasted good but didnt stick on the veggies. I used canola oil.
    1 and a 1/2 cups of liquid DOES sound like too much. I'd start with 1/2 cup and thin it out with more to how you like it.
    It was very tasty. The batter was pretty thin with the portions used so I had to get it a little thicker to stick by adding more flour. Otherwise it worked like a charm!
    loved it. I made tempura shrimp tonight. I substituted icy ginger ale for selter and it was yummy!! I cant believe how good and crunchy it was.
    I made Tempura once before and it was a disaster. Tonight the Veggie Tempura was a big hit!! We don't usually fry our foods, but I had a craving for Tempura but didn't want to go out for dinner. It was so good, my husband has been nibbling on it all evening.
    Awesome! : my first attempt at tempura and I am pretty damn happy with it : I added some garlic powder and pepper, but can tell you can herb_this batter out in a zillion ways.. At first I thought it was going to be too thin, and double fried it.. That was awesome too, but unnecessary : I set up a fry fondue style meal, meaning I cut up stew beef, chicken breasts, okra, onion and different kinds of peppers, set out cherry tomatoes, mushrooms and my shishkebab sauce, as well as homemade sweet and sour sauce, and you could batter or not Barr anything and use whichever sauce.... Well deg user this tempura recipeagain!
    Easy easy easy... Replaced the seltzer water with beer, added pepper and granulated garlic... Made for a great beer batter...
    Great and easy recipe! This was my first time using tempura batter and it came out perfectly with chicken! It was light and so quick to make! I served my tempura with a tempura sauce from soy sauce, ginger, garlic, honey, brown sugar, and some cornstarch mixed with water as a thickener. Delicious
    So easy, it's not even funny! Will definitely use this recipe again!
    Great for fried pickles!! Paired with a spicy ranch! Family loved this one!
    I used this recipe for diced pork and it totally surprised me how well it turned out. Definitely restaurant quality tempura on the first try. I made an orange sauce with honey, orange marmalade, soy sauce, ginger and a bit of garlic for a tasty orange pork. Simply toss the warm tempura pork in the orange glaze and serve over the rice. Garnish with diced green onions, if desired. A very simple recipe that is definitely a keeper.
    First attempt: Batter was too thin. It really didn't stick to my veggies. I love that it was such an easy recipe, but it just wasn't very good. I fried sweet potatoes & zucchini. 
    Second time around was good: If you add one egg to the mix & dust your veggies with flour prior to frying, it comes out great! I fried broccoli, sweet potato & onions.
    Fantastic and easy.
    I give this recipe a five! It was simple in every way, only a few ingredients & worked perfectly. I didn't have the seltzer water but I did have a beer, I think any fizzy type of beverage could fill in and work well. It's nice to have a recipe be so basic, taste great & work well.
    First time ever frying with Tempura Batter. Awesome! Every piece of chicken coated evenly & tasted delish!
    I wanted to try this recipe because most recipes I have found use egg. This was light, crispy and perfectly coated the vegetables. The kids loved it and my son said, "Why did I say I didn't like sweet potatoes?" The platter was emptied and I am sure we will make this many more times.
    It was light, airy, not soggy, and puffs up nicely. Plain delicious. I tried it with sweet potato, shrimp, bell pepper, cucumber (which was almost exactly like zukes or better) and plantain. Mouthgasmic! Then I made Veggie Fried Rice. Made my night!
    When in doubt, deep fry! We've used this on shrimp, broccoli, cauliflower, chicken gizzards, squash, zuccini, and anything else in the fridge that can be deep fried with any of the leftover batter. My kids love it all! Fry it hot and fast and let it drain well (as you should with any deep fried items). Maybe add a touch of baking powder to make it a bit fluffy if you'd like.
    I added 1/2 teaspoon of baking soda to this because I got it confused with another recipe I was going to try for tempura, but it worked out just fine. I used it for veggies (asparagus, zucchini and onions) and it was nice and light. I'm sure it would work for anything tempura. Par boil any really hard root vegetables first though (carrots, sweet potato, etc.). I'll also be trying it for shrimp and chicken tenders. Heated the oil to 350-375 and cooked until golden. Very nice.
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    Recipe courtesy of Alton Brown