Tempura Batter Recipe

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

Ice-cold water: Essential for creating a light and airy batter, the cold temperature helps to prevent gluten formation.

Large egg: Acts as a binding agent and adds richness to the batter.

When making tempura batter, it's crucial to keep the water ice-cold. This helps create a light and crispy texture by preventing the gluten in the flour from developing too much. To achieve this, you can even place the mixing bowl in a larger bowl filled with ice. Additionally, avoid overmixing the batter; a few lumps are perfectly fine and contribute to the desired texture.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a very crispy coating and is often used in gluten-free recipes.

• ice-cold water - Substitute with sparkling water: The carbonation in sparkling water helps create a lighter and crispier batter.

• ice-cold water - Substitute with club soda: Similar to sparkling water, club soda adds bubbles to the batter, making it airy and crisp.

• large egg - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can mimic the binding properties of eggs and is suitable for vegan diets.

• large egg - Substitute with chia seeds: Mixing chia seeds with water creates a gel-like consistency that can act as a binder in the batter, suitable for vegan and egg-free diets.

• To store the tempura batter for short-term use, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 1 day. Remember, the key to a crispy tempura is using cold batter, so keep it chilled until you're ready to fry.

• If you need to store the batter for longer, 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 you're ready to use the frozen batter, thaw it in the refrigerator overnight. Once thawed, give it a gentle stir to reincorporate any separated ingredients. Avoid overmixing to maintain the batter's light and airy texture.

• For best results, always use ice-cold water when preparing the batter. If the batter warms up during storage, you can add a few ice cubes to keep it chilled.

• If you find the batter has thickened after storage, you can thin it out with a small amount of ice-cold water. Add the water gradually and stir gently until you reach the desired consistency.

• When frying, ensure your oil is at the right temperature (around 350°F or 175°C). Cold batter hitting hot oil creates the signature crispy texture of tempura.

• For an extra crispy finish, you can also dust your vegetables, seafood, or other items with a light coating of flour before dipping them into the batter. This helps the batter adhere better and fry up beautifully.

• Always fry in small batches to maintain the oil temperature and prevent the tempura from becoming greasy. Drain the fried items on a wire rack or paper towels to remove excess oil.

• Enjoy your freshly fried tempura immediately for the best texture and flavor. If you need to keep it warm while frying additional batches, place the cooked pieces in a single layer on a baking sheet in a low oven (around 200°F or 95°C).

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover tempura on a baking sheet lined with parchment paper.
  3. Bake for about 10-15 minutes, or until the tempura is hot and crispy. Flip halfway through to ensure even reheating.
  4. Serve immediately to maintain the crispiness.

• Toaster Oven Method:

  1. Preheat the toaster oven to 375°F (190°C).
  2. Arrange the tempura pieces on the toaster oven tray.
  3. Heat for 8-10 minutes, checking occasionally to avoid overcooking.
  4. Enjoy your reheated tempura while it's still hot and crunchy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tempura in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Remove and savor the crispy tempura.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet.
  3. Place the tempura in the skillet and heat for 2-3 minutes on each side, or until warmed through and crispy.
  4. Serve immediately for the best texture.

• Microwave Method (least recommended):

  1. Place the tempura on a microwave-safe plate lined with a paper towel.
  2. Heat on medium power for 30 seconds to 1 minute, checking frequently.
  3. Note that this method may result in a less crispy texture.

• Mixing bowl: A large bowl used to combine the ingredients for the batter.

• Whisk: Used to lightly beat the egg and mix the water and egg together.

• Sifter: Helps to sift the flour into the egg and water mixture to avoid lumps.

• Measuring cup: Ensures accurate measurement of the flour and water.

• Frying pan: Used to fry the tempura-coated items.

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

• Paper towels: Used to drain excess oil from the fried tempura.

• Thermometer: Ensures the oil is at the correct temperature for frying.

• Slotted spoon: Helps to remove the fried items from the oil while letting the excess oil drain back into the pan.

Prepare ingredients in advance: Measure and sift the flour ahead of time. Keep the egg and water chilled in the fridge.

Use a cold bowl: Place your mixing bowl in the freezer for a few minutes before starting. This helps keep the batter cold.

Batch fry: Fry multiple pieces of vegetables or seafood at once to save time.

Preheat oil: Ensure your oil is hot and ready before you start dipping items into the batter. This speeds up the frying process.