Click to view our Accessibility Statement or contact us with accessibility-related questions

Tempura Batter recipe

more_vert
I've tried this one at https://www.bestrecipes.com.au/recipe/easy-tempura-batter-L4097.html but it didn't work out. Anyone has one that works or better still, can explain what effects varying the amounts of eggs, flour and baking soda will have on the dish?
Vote
6
remove_red_eye
102

search
close
ezrazxz
1
Aug 19, 2018
How exactly did it not work out? Because it's as much as the entire process (ie the batter AND cooking) as the ingredients in the batter.
I just use 50/50 COLD seltzer water and cake flour. But make more than you think you need. Do not over mix - press down any large lumps that look like they're dry in the middle otherwise as long as the batter has otherwise well-integrated the water with the rest of the flour (ie you can't see water separate from the batter), that's good enough. Also, use chopsticks. A whisk can easily over mix it (plus they're a PITA to clean). Buy one pair of those fat cooking chopsticks.
Get the oil in a deep fry pot (a cast iron Dutch oven will do, no need for copper Japanese deep fryers) really hot, just short of of burning, around 180C (so yeah, use a thermometer) in middle but that has to be consistent to the bottom (without the bottom being well over 190C nor the top being too far below 180C). Basically, prep the oil before you even mix the batter. and if you want to make sure it goes faster as well as even out the temp, take a laddle and stir the oil every few mins.
When you cook (and this is where making extra comes in) pour the batter into the oil (and this is where "it can't be too hot" comes in). They'll float to the top as little bits of tempura batter. Use a slotted spoon and gather the bits close to one side and plop in the battered veggies or seafood, letting as much of the bits stick to it. Don't fry too long because that will dry out the prawns or fish and they along with the batter will start soaking oil faster. For every few pieces take as much of the loose batter off the fryer and strain them next to the tempura (never pour over the tempura).
vanillagrrl
6
Aug 18, 2018
Here's Martha Stewart's take on tempura batter: https://www.marthastewart.com/1148930/batter-frying-tips-techniques
phoenixsong
1055
Aug 18, 2018
vanillagrrlInteresting! Thanks for the tips :)
vanillagrrl
6
Aug 18, 2018
I've been hearing a lot about using seltzer water in batter instead of baking soda (some use beer). Here's a link to an example. https://www.foodnetwork.com/recipes/tempura-batter-recipe-1957772
jeanines
516
Jul 28, 2018
I asked my grandma, and she said:
I think how you prepare it is more important. We can use the same ingredients and come out with very different tempura. I use rice flour and water. That's it! I like to use rice flour. If not that, cake flour. All purpose flour if I have to.
Other tips from my Grandma (in my words): - err on the side of under-mixing. take some chopstick or a fork and swirl it around a bit. it's ok if there are still clumps of dry flour in your batter. don't use a whisk. - don't prepare the batter ahead of time, prepare right before frying - dredge in your flour of choice before coating with batter - when coating your ingredients in batter, the coverage should be thin and light . if you do want that extra crisp, when you have your tempura frying, you can use your hand to drizzle a little extra batter on top (she says this is called hana o sakaseru). - if you drop a bit of batter into your oil and it floats all the way to the top immediately, your oil is too hot. when your batter drops down a bit (halfway) and then floats back up, it's at the right temp for frying. should take about 3 minutes each side or until golden brown) - if you're cooking meat/seafood in addition to veggies, fry the veggies first
I'm looking forward to seeing what other people think about tempura batter! I think in her recipe, she can forgo the baking soda because she uses lighter flour. I'm curious about the difference between using an egg and not. I haven't actually made it myself before!
phoenixsong
1055
Jul 29, 2018
jeanines2 ingredients! I am delighted. She sounds like a true Grandma-ster XD
Related Posts
Trending Posts in More Community Picks