Tempura Batter

Level:
Easy
Ingredients
  • 1 cup of flour
  • 1 tablespoon cornstarch
  • 1 1/2 cups of seltzer water
  • Salt
Directions

Combine all ingredients. Use as batter for meats and vegetables


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4.7 33
Chill Chill and Chill, everything, seltzer water, flour mix, bowl, use a larger bowl with ice to put smaller bowl to mix it in. The secret of light and crunchy tempura is the almost freezing batter hitting the 360-375 degree oil. Peanut oil preferred but not necessary. I use Canola. Batter will stick just fine when everything is near freezing temp, your tempura will hardly absorb a drop of oil. I have no problem with msg , so I add pinch to batter, it makes it taste better. item not reviewed by moderator and published
Simple and great. Switched club soda for the seltzer. The batter is light so it makes a thin coating, and it doesn't have time to brown with summer squash and zucchini. Acorn squash, sweet potato, and green beans (string them first!) were also yummy. We pan fried some thin-sliced chicken, too; all of it was fried with canola oil on medium high heat. Great meal! item not reviewed by moderator and published
Did not have the seltzer water, so I used sprite, no cornstarch and added salt. The batter was perfect, not thin at all. I seasoned my shrimp put in the deep fryer and to my surprise they were yummy!! item not reviewed by moderator and published
I used this recipe with shrimp. Does not hold up on it's own. Had to modify it slightly. Batter does not stick well. Test fry #1, FAIL! I put a half cup of flour in a bowl with 1tsp each, salt,pepper & cayenne. Dusted the shrimp in that before I put it in the batter. I also added the same amount to the tempura. Test fry #2, OK. Since I used fresh peanut oil I took 6 shrimp and did a pre-fry, about a minute and a half. Let them cool on a paper towel. Fried them again for 2 minutes. Awesome! If you're using fresh oil this is a must do. The pre-fry gets the oil just right for frying. Reference "How to read a French Fry" Really good book if you like to fry food. New oil does not give that golden brown deliciousness you're looking for. Trust me, your shrimp will not be over cooked, they will be perfect. item not reviewed by moderator and published
Mine came out perfect. Ditch the corn starch. The ice cold sparkling water needs one egg. Mix it. BEFORE u dip whatever into the batter, dip it in flower, that way the batter will stick to it. Also, I seasoned my fish, shrimp, and vegetables before anything. PERFECTO!!! Not one complaint. item not reviewed by moderator and published
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... item not reviewed by moderator and published
Replaced Seltzer with Sapporo beer for that true asian experience. Fish (Sawai) tacos with red cabbage slaw and a lil balsalmic! YUM! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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... item not reviewed by moderator and published
Not one complaint? Of course not - you didn't make the recipe! How can you give it 5 stars? item not reviewed by moderator and published
Because he used "flower". item not reviewed by moderator and published
Flowers are pretty! item not reviewed by moderator and published

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Recipe courtesy of Paula Deen