Best Tempura Batter Martha Stewart Recipes

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TEMPURA CRUMBS



Tempura Crumbs image

Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

1 large cold egg
2/3 cup ice water
3/4 cup all-purpose flour
1 1/2 teaspoons finely crumbled toasted nori
1 teaspoon coarse salt
Vegetable oil, for frying

Steps:

  • Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt.
  • Heat oil in a deep, heavy pot or a deep-fryer until it registers 360 degrees on an instant-read thermometer. Dribble spoonfuls of batter into hot oil; fry, covered with a splatter screen, until pale golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towel to drain.

MARTHA'S FAVORITE ONION RINGS



Martha's Favorite Onion Rings image

This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter). Thinly layered, slightly spicy yellow onions are used to make the light, crisp rings at Balthazar in New York City. (This recipe is adapted from the restaurant's cookbook, and it is Martha's hands-down favorite.) Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge these bubbles as the batter fries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground white pepper
1/2 teaspoon baking powder
1 cup beer, preferably lager or pilsner
2 tablespoons ice water
Peanut oil, for frying
2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Steps:

  • Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
  • Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.

OLD-FASHIONED LEMON SUGAR COOKIES



Old-Fashioned Lemon Sugar Cookies image

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20 (3 1/2-inch) cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  • Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  • Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  • Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CRISPY SHRIMP TEMPURA



Crispy Shrimp Tempura image

Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.

Provided by S. Sundt

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 egg yolk
2 egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

Steps:

  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
  • One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g

TEMPURA BATTER



Tempura Batter image

Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.

Provided by Daddy Cooks

Time 10m

Yield 6

Number Of Ingredients 3

2 egg whites
1 cup all-purpose flour
⅔ cup cold water

Steps:

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

Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g

TEMPURA BATTER



Tempura Batter image

Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.

Provided by Food Network Kitchen

Number Of Ingredients 4

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

Steps:

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

HERB TEMPURA



Herb Tempura image

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 36 pieces

Number Of Ingredients 6

2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
4 cups peanut, canola, or olive oil, for deep-frying
36 pieces various herbs and edible flowers, such as parsley, nasturtium blossoms, basil, and shiso
Sea or coarse salt (to taste)

Steps:

  • In a medium bowl, whisk together flour, cornstarch, and baking powder. Stir in 2 1/2 cups ice water, being careful not to overmix. Don't worry if batter is lumpy. It should be the consistency of heavy cream; if it's too thick, add more water, 1 tablespoon at a time.
  • Heat oven to 175 degrees. Heat oil in a 3-quart saucepan to 375 degrees. Hold 1 herb or flower by the stem, and dip it into batter. Lift it out, and hold it for a moment over bowl to let excess drip off, then drop it in oil. Fry only as many herbs at a time as comfortably fit in the pan without touching. Adjust heat as needed to keep temperature at 375 degrees during entire process. Fry herbs until lightly browned on bottom, 30 to 60 seconds, then flip them with a wire skimmer to brown the other side. Drain on paper towels. Keep warm in oven. Repeat with remaining herbs and batter.
  • When all the herbs are fried, sprinkle with salt. Transfer to a serving platter lined with paper or leaves. Serve immediately.

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