Best Tempura Batter Recipes

TEMPURA BATTER

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

BASIC TEMPURA BATTER

Steps:

• To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

TEMPURA BATTER

Steps:

• In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
• This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

TEMPURA BATTER

Steps:

• Combine all ingredients. Use as batter for meats and vegetables.

FANTASTIC CRISPY TEMPURA BATTER

Steps:

• In a bowl whisk beer with the rice flour until very smooth.
• Add in salt and garlic powder and cayenne (if using).
• Let sit out at room temperature for 10 minutes.
• Heat oil to 375 degrees.
• Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
• Deep-fry turning once until golden (about 3 minutes).
• Transfer to a piece of brown paper (a brown paper bag will do for this!).
• Season with seasoning salt.

TEMPURA BATTER FOR FISH AND VEGETABLES

Steps:

• Stir together flour, cornstarch and salt.
• Make a well in the center.
• Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
• Add all at once to dry ingredients.
• Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
• Fold in beaten egg whites.
• Use batter immediately.
• Heat oil or shortening to 400°F.
• Add 1 teaspoon salt.
• Dip fish, shrimp or vegetables into batter, swirling to coat.
• Fry a few pieces at a time 2 to 3 minutes or until golden brown.
• Drain on paper towels.
• Note: Make sure your vegetables are very very dry so the batter will stick better.

JAPANESE VERY LIGHT TEMPURA BATTER

Steps:

• Break the egg into a bowl containing the iced water and whisk until frothy.
• Add baking soda and flour.
• Beat until the flour is just mixed in.
• Do not over beat.
• Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
• If it seems too thick, add a little more iced water, and keep the batter cold.

CRISPY TEMPURA BATTER

Steps:

• Combine all ingredients. (seltzer water should be ice cold).
• Rest the batter in the chiller for about 15 minutes.
• Use as batter for seafood, meats and vegetables.

TEMPURA BATTER & DIPPING SAUCE

Steps:

• 1. Mix dry ingredients well. Add very cold seltzer or beer until desired thickness is acheived. Mix in a little at a time. Mix gently to retain carbonation. Mixture should be used right away while the mixture has the most carbonation. Note: Add a 1/2 teaspoon of baking soda and buttermilk instead of beer or seltzer for a more bread like batter. Let sit a couple of minutes until bubbly Use right away while still bubbly for a crispier result.
• 2. Make sure the oil for frying is very hot or the food will soak up too much oil and be greasy and soggy. The bits of food should be small and will float to the top when done. They should be golden brown. The more done they are the longer they will stay crispy. Fry in small batches to retain the heat in the oil. Drain on paper towels serve on a plain or fancy paper doily. Serve immediately. Note: Make the batter in small batches so when the batter goes flat a new one can be made and more seltzer or beer can be added. I buy the small bottles of seltzer instead of the larger bottles. Bigger bottles lose their carbonation after awhile. For Gluten Free, try garbanzo (chickpea) flour.
• 3. Here is a traditional dipping sauce: Tamari (wheat free) or soy sauce (wheat and soy) A few drops of sesame oil A little water or sake to dilute 1/4 teaspoon of sugar (optional) Dash of cayenne or white pepper (optional) 1/2 teaspoon chopped scallion (green tops only) Mix well. Note: Use very little sake as it will make the sauce a slightly bitter. Add a couple of drops of lemon or orange juice for shrimp tempura. I promised this recipe to member Areatha and dedicate it to her! I hope all of you enjoy it~!

TEMPURA FONDUE BATTER

Steps:

• Sift together the dry ingredients.
• Beat egg slightly and mix with the water.
• Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
• Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.

BEER BATTER FOR TEMPURA

Steps:

• Mix dry ingredients in bowl.
• Add beer a little at a time until desired thickness (about the thickness of pancake batter).
• Add any spice you would like at this point (hot sauce or Cajun season or lemon juice, garlic powder or crushed).
• Place what you are frying on a cookie sheet (at least 1/4-inch deep) lined with wax paper.
• Pour mixture over food and chill for one hour.
• Remove when ready to fry and drop one at a time in hot oil until golden brown.

BEER-BATTER TEMPURA

Steps:

• In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
• In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
• Serve tempura with soy sauce.

VEGAN TEMPURA BATTER

Steps:

• Prepare your vegetables, cut into fair size.
• Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
• Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
• Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
• Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
• Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
• Drain and remove onto a plate with some kitchen paper.

1-1-1 TEMPURA BATTER

Steps:

• Mix all ingredients together with whisk until smooth.
• Dip your favorite food for frying, remove and fry the food in hot grease.

ULTIMATE TEMPURA BATTER & TENTSUYU DIPPING SAUCE

Steps:

• In a large bowl place the egg yolks.
• Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
• Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
• To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
• Coat selected large vegetables in batter and fry for a minute or two on each side.
• To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.

GLUTEN FREE TEMPURA BATTER

Steps:

• Mix dry ingredients in a bowl.
• Mix liquid ingredients in separate bowl.
• Combine dry and liquid ingredients and mix well. Let stand for 10 minutes.
• For chicken balls, dip 1/2" cubes of pre-cooked chicken in batter.
• Drop battered chicken balls into deep fryer preheated to 375°F.
• Cook until golden brown.
• As you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil. They make a wonderful crispy accent to a salad.

TEMPURA BATTER

Steps:

• mix all the flours together
• gently add iced liquid
• briefly stir- can stay lumpy but do not overstir
• dip ingredients immediately into batter and deep fry in hot oil

TEMPURA BATTER

Steps:

• Mix the egg yolks and seltzer together with a whisk or a pair of chopsticks until smooth. Drop the flour in all at once, then mix, stopping when there are still small lumps in the batter. Stir in the ice cubes.
• Dip your chosen tempura ingredients in the batter, and fry until crispy and pale gold in color.

FAVORITE TEMPURA BATTER

Steps:

• Whisk the ingredients together and add the prepared veggies or shrimp into the bowl.
• Fold to coat evenly.
• Carefully drop individual pieces into hot oil of choice.
• Fry until lightly browned.
• Remove from oil with slotted utensil to paper towels.
• Season to taste.

TEMPURA BATTER

Steps:

• Stir together rice flour (or substitutions)and egg yolk. Add water and stir until smooth. Pour 1 qt corn oil into large skillet or wok to depth of 1/2", filling to no more than 1/3 full. Heat over medium heat to 375 degrees. Dip vegetables or chicken into batter a few at a time into the batter. Carefully add to the hot oil. Fry 2-3 minutes, turning once, until golden brown and crisp. Drain on paper towels.