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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4.6 34
This recipe left a batter that was way to watery for any batter to stick to food for deep frying.  I added another 1/2 cup of flour and got decent results. item not reviewed by moderator and published
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
pretty tasty !!! Season to your taste, and makes a great fish batter item not reviewed by moderator and published
Perfect batter ...real tasty made with beer, a dash of salt and pepper and garlic ..all I can say is good, good, good !!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Easy easy easy... Replaced the seltzer water with beer, added pepper and granulated garlic... Made for a great beer batter... item not reviewed by moderator and published
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 item not reviewed by moderator and published
So easy, it's not even funny! Will definitely use this recipe again! item not reviewed by moderator and published
Great for fried pickles!! Paired with a spicy ranch! Family loved this one! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Fantastic and easy. item not reviewed by moderator and published
excellent item not reviewed by moderator and published
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. item not reviewed by moderator and published
First time ever frying with Tempura Batter. Awesome! Every piece of chicken coated evenly & tasted delish! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. 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
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. item not reviewed by moderator and published

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Recipe courtesy of Tyler Florence