Tempurais a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and fried to perfection. It'sserved at Japanese restaurants worldwide,but it's also fun and easy to make from scratch at home. This is a quick recipe that's best when fried as soon as the batter is mixed and then eaten right away. Plan and prepare your dinner before you begin.
:max_bytes(150000):strip_icc()/tempura-batter-recipe-2031529-step-06-1b404d69656f4341a9b0f63257720c85.jpg "The Quickest, Easiest Tempura Batter Recipe (1)")
What's In Tempura?
A basic Japanese tempura batter is made of flour, egg, and ice water. While simple, there are some tricks to producing crispy tempura. Ice water, sifted flour, and hot oil are just a few of the key factors that will produce restaurant-style results.
Nearly anything you can deep-fry is a candidate for tempura batter. Shrimp tempura is well known, and chicken tenders or fish fillets are favorites, too. For vegetables, try bell peppers, broccoli, eggplant, mushrooms, and sweet potatoes. The batter can even be used to make onion rings. Serve the tempura with your favorite dipping sauce and enjoy as an appetizer or light meal.
How Do I Use Tempura Batter?
When ready to use your tempura batter, there are a few things to keep in mind. First, cut the raw food into manageable bite-size pieces. Lightly coat each piece in cake flour, Wondra flour, or all-purpose flour before dipping them into the tempura batter. This allows the batter to adhere better.
Once coated, dip your vegetables or proteins into the batter gently. Too much batter runs the risk of a crispy exterior and mushy interior.
When ready to fry, make sure that your frying oil is between 340 F and 360 F. Any higher, and the tempura will be too crispy. Any lower and the tempura will absorb too much oil, have a greasy mouthfeel, and won't get crispy enough. Serve immediately with a dipping sauce and dig in. Tempura can get mushy if it sits too long.
Can I Make the Batter Ahead?
If you can't use the batter right away, place it in the refrigerator temporarily (for a few short minutes) to keep it cold until you're ready to cook. Don't make the batter ahead and let it sit in the fridge for an extended period of time. Freshly made tempura batter should be used as soon as possible.
Can I Make a Thicker Batter?
If you prefer, you can make a thicker batter. A slightly thicker batter will create a thicker coating on the fried food. Start with about 3/4 cup of cold water, dip and fry a veggie, and add a little more water if it's too thick. Remember: Keep mixing to a minimum.
What's the Best Oil for Tempura?
Any oil with a smoke point that can handle the high temperatures of deep-frying will work. Vegetable and canola oils are popular and affordable choices, while some people prefer peanut oil. Traditionally, tempura is often cooked in sesame oil. Choose refined oils because the smoke point is always higher than the unrefined version.
Tips for Perfect Tempura
- Mise en place—Prepare all of the ingredients you plan to deep-fry prior to making the batter.
- Sift the flour—This makes the flour lighter and easier to incorporate into the batter when it's mixed.
- For crispy tempura—Use ice water instead of room temperature water or water directly from the tap.
- Use chopsticks—Instead of a whisk, use chopsticks to mix the tempura batter ingredients. This minimizes the amount of air in the batter and lessens the risk of overmixing.
- Get the oil ready—Heat the oil for deep-frying before the tempura batter is prepared to ensure the batter is at its coldest when it hits the oil and that the oil is ready for frying.
- Keep the batter cool—While frying, don't place the bowl of batter on the hot stove.
- Last-minute prep's OK—Don't prepare the tempura batter ahead of time, as it will not yield the best results.
"This recipe creates a nice and flavorful fried food similar to restaurant tempura. Making this tempura batter is simple, and the ingredients are kitchen staples. Mixing with chopsticks is interesting, and I can see how a whisk would eliminate too many lumps. There’s plenty of batter for a pound of jumbo shrimp and two bell peppers." —Colleen Graham
:max_bytes(150000):strip_icc()/tempura-batter-recipe-2031529-c-graham-2020-0081-09cf60da6e7d4e579649f20919272c04.jpg "The Quickest, Easiest Tempura Batter Recipe (2)")
A Note From Our Recipe Tester
Ingredients
1 cup all-purpose flour
1 large egg
1 cup water
Ice cubes, for chilling the water
Steps to Make It
Gather the ingredients.
In a small bowl, sift 1 cup all-purpose flour once or twice to remove any clumps and to make it light and soft. Set aside.
In a medium bowl, gently beat 1 large egg until the yolk and egg whites are just barely incorporated.
Combine 1 cup water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Do not add ice cubes to the tempura batter.
Add the sifted flour into the bowl with the egg-water mixture and gently stir using chopsticks until just combined. Be careful not to overmix the batter; it should be a little lumpy.
:max_bytes(150000):strip_icc()/tempura-batter-recipe-2031529-step-01-c54e106072af4ba9ba6c7dff4c947c22.jpg "The Quickest, Easiest Tempura Batter Recipe (3)")
:max_bytes(150000):strip_icc()/tempura-batter-recipe-2031529-step-02-67738e335b9e49bcae76bff625460eaa.jpg "The Quickest, Easiest Tempura Batter Recipe (4)")
:max_bytes(150000):strip_icc()/tempura-batter-recipe-2031529-step-03-6b669bac194c4cf3b5b9c1a418398b6d.jpg "The Quickest, Easiest Tempura Batter Recipe (5)")
:max_bytes(150000):strip_icc()/tempura-batter-recipe-2031529-step-04-abf86c61c1084846b73ac2979ddb604e.jpg "The Quickest, Easiest Tempura Batter Recipe (6)")
:max_bytes(150000):strip_icc()/tempura-batter-recipe-2031529-step-05-29b478c6c12a4ac4afbb7f40ede3ac7f.jpg "The Quickest, Easiest Tempura Batter Recipe (7)")
Feeling Adventurous? Try This:
Be a trendsetter and use tempura batter for:
- Jalapeños
- Dill pickle slices
- Leafy greens like kale
- Oysters
- Halloumi cheese cubes
How to Store
Store any leftover tempura pieces in an airtight container in the refrigerator for up to 2 days. Reheat in a 350 F oven on a rimmed baking sheet in a single layer until the tempura is warmed through and crispy. Drain on paper towels and serve. The reheated tempura won't be as crispy as when you originally made it, but it'll still taste good.
Can I make tempura batter egg free?
Quite often, tempura batters do not include egg. Some recipes include just the yolk and are crispier batters with a whole egg. Try this recipe with the flour and cold water alone if you prefer to avoid eggs.
| Nutrition Facts (per serving) | |
|---|---|
| 88 | Calories |
| 1g | Fat |
| 16g | Carbs |
| 3g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 88 |
| % Daily Value* | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 1% |
| Cholesterol 31mg | 10% |
| Sodium 15mg | 1% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 3g | |
| Vitamin C 0mg | 0% |
| Calcium 10mg | 1% |
| Iron 1mg | 6% |
| Potassium 34mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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