Easy Crispy Tempura Batter - CopyKat Recipes (2024)

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Go to a Japanese restaurant, and you are bound to enjoy shrimp and vegetables fried in tempura batter. There is nothing better than biting into the crispy texture of tender vegetables. This recipe will have you loving how easy it is to make crispy tempura vegetables any night of the week.

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Japanese Tempura

Tempura is most often served in Japanese restaurants. Fresh vegetables like slices of sweet potatoes, zucchini, squash, onions, mushrooms, and more are deep-fried in a crispy batter. If you go to a Japanese restaurant and some Chinese restaurants you are bound to find tempura-inspired items on the menu.

Tempura originated around the 16th century from Portuguese missionaries in Japan. They introduced a dish called peixinhos da horta that was eaten during meatless “Ember days.” The dish eventually became tempura, which comes from the Latin word “tempora” referring to a time of fasting.

Homemade Tempura Batter

Did you know it’s super easy to make tempura? Tempura is a light and crispy batter that is made with flour and often ice water to help it get a very light texture.

This recipe calls for club soda instead of plain ice water. You can substitute it with seltzer water.

You can use specialty flours sold in supermarkets designed for super crispy tempura, those starches include ingredients like potato starch, corn starch, or rice flour. Cake flour or another low-protein flour are great options.

Regular all-purpose flour will work if you do not stir the batter too much. Stirring that batter too much will result in a batter that isn’t as light because the gluten becomes activated with lots of stirring of the batter.

What Makes This Homemade Tempura Batter So Good

This tempura batter has such a simple base, but it gets the job done. You only need three simple ingredients. The special inclusion of club soda instead of water makes the batter extra airy and fluffy while still giving you that oh-so-delicious crispy exterior that you crave.

Why You Are Going To Love This Tempura Batter Mix

It truly can’t get any easier than this. Oftentimes, the reason people dine out is for convenience. It’s usually much easier to have a restaurant make the food for you.

However, with this recipe, it’s much quicker to make it yourself! You just have to mix the ingredients together until they form a batter, and then you can get straight to dipping, frying, and enjoying this delicious Japanese dish!

Furthermore, this simple tempura is flavorful despite having basic ingredients that you likely already have on hand. Its taste and texture allow the flavors of the vegetables or the meat to really shine.

Ingredients for Tempura Batter

  • All-purpose Flour
  • Cornstarch
  • Club Soda
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How to Make Tempura Batter

There are only three simple steps to make the best tempura batter:

  1. Place the flour and cornstarch in a bowl. Whisk to combine.
  2. Add the club soda.
  3. Stir until just combined. You can use a spoon or chopsticks. Do not over-stir, it is okay to have some lumps.
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What do you need to deep fry?

Ideally, you should have a small deep fryer. I love my t-Fal deep fryer. It does a great job of keeping the hot oil at the same temperature. It also has a handy strainer so you can strain out the cooked bits, so you can use your oil again.

If you don’t have a deep fryer, you can use a deep pot and a thermometer to ensure to keep the oil at the right temperature.

I also recommend using a wire rack to drain what you have just cooked instead of using a paper towel. When you put hot food on paper towels it tends to steam, and you lose the crispy crust you just spent time working on.

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What should you dip into tempura batter?

Root vegetables like sweet potatoes, yams, daikon radish, eggplant, and onions are great candidates for cooking in tempura. Broccoli florets, broccolini, and carrots are also perfect to deep-fat fry with tempura batter. Some Japanese favorites are shiso leaves and lotus roots.

You can also dip fish, shrimp, prawns, and chicken in the batter.

How to Make Japanese Tempura

  1. Heat oil to 350°F in a deep fryer or heavy-bottomed pan.
  2. Dip vegetables, meat, or fish into the batter and let the excess drain off.
  3. Carefully place the tempura-battered food into the hot oil.
  4. Fry until golden brown and done.
  5. Drain the fried tempura on a wire rack over a baking sheet.
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What should you serve tempura vegetables with?

You may want to dip your tempura vegetables into soy sauce, wasabi, or even ponzu sauce. Some people like to create a dipping sauce with equal parts of soy sauce and dry sherry.

How to Store Leftover Tempura

To store leftover tempura for best results, follow these steps:

  1. Cool down: Allow the tempura to cool completely at room temperature. Do not cover it while it’s still warm, as this will trap steam and make the tempura soggy.
  2. Absorb excess oil: Place the cooled tempura on paper towels to absorb any excess oil.
  3. Use an airtight container: Choose an airtight container that is large enough to accommodate the tempura without squashing or overcrowding the pieces.
  4. Layer with parchment paper: Place a sheet of parchment paper or wax paper at the bottom of the container. Arrange the tempura in a single layer, ensuring that the pieces do not touch or overlap. If you have more tempura to store, place another sheet of parchment paper over the first layer and continue to layer the tempura this way.
  5. Seal and refrigerate: Close the airtight container and store it in the refrigerator. Consume the leftover tempura within 1-2 days for the best taste and texture.

How to Reheat Tempura for the Best Results

To reheat the tempura and maintain its crispiness:

  1. Preheat your oven to 350°F (175°C).
  2. Place a wire rack on a baking sheet and arrange the tempura on the rack in a single layer.
  3. Heat the tempura for 5-10 minutes or until warmed through and crispy.
  4. Keep an eye on the tempura to avoid overcooking or burning.
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Love Japanese food? Try these favorite recipes

  • Shrimp Tempura Recipe
  • Japanese Katsu Recipe
  • Hibachi Steak Recipe
  • Hibachi Fried Rice
  • Hibachi Restaurant Salad Dressing
  • Panko Style Breadcrumbs

Best Chinese Food Recipes

  • Chicken Lettuce Wraps
  • General Tso Chicken
  • Chinese Pork Spareribs
  • Mongolian Beef Recipe
  • Hunan Chicken Recipe
  • Crispy Sweet and Sour Chicken
  • Egg Drop Soup Chinese

Be sure to check out more of my easy Asian recipes and how to cook guides.

Tempura Batter

This easy to make tempura batter recipe will soon have you frying up fresh vegetables, shrimp, and so much more.

4.96 from 68 votes

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Course: Appetizer

Cuisine: Japanese

Keyword: Tempura batter

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Calories: 142kcal

Author: Stephanie Manley

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/2 cups cornstarch
  • 2 cups club soda

Instructions

  • To make the batter, mix all the ingredients together in a bowl.

  • To use the batter, heat vegetable oil to 350°F in a deep fryer or heavy-bottomed pot. Dip vegetables, seafood, or anything else you desire into the batter, and deep fry until pale golden brown. Drain the tempura on a wire rack.

Video

Nutrition

Calories: 142kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 40mg | Fiber: 1g | Sugar: 0g | Vitamin A: 105IU | Vitamin C: 1.7mg | Calcium: 39mg | Iron: 1.4mg

Easy Crispy Tempura Batter - CopyKat Recipes (2024)

FAQs

What is the formula for tempura batter? ›

To Make the Batter

While the oil is heating up, prepare the tempura batter. We'll use a 1-to-1 ratio (by volume) of flour to egg + water.

What is the secret to perfect tempura? ›

The secret of the lightness of the tempura is all in the thermal shock: the batter must be worked (a little) in a metal bowl placed in a larger bowl full of ice. A similar rule must be also applied to the vegetables or fish you want to fry: better keep them in the refrigerator until the moment before cooking.

Why is my tempura batter not crispy? ›

Some chefs say the secret to crispy tempura is ensuring that the water you use is ice cold and to use chopsticks while mixing the batter. Using chopsticks to mix will prevent too much air from entering the batter and will result in a crispier fry.

Does cornstarch make batter crispy? ›

In a wheat flour-based batter, potato starch and cornstarch perform a similar function. They both inhibit gluten formation, limit oil absorption, and produce a crispier texture.

What flour is best for tempura? ›

Choice of flour – All-purpose flour is the most basic flour for tempura batter. Some people prefer using low-protein flours, such as cake flour or a mix with corn starch.

What is the difference between battered and tempura batter? ›

Tempura is a specific method of deep-frying, where the food is dipped in a batter made of water, egg, and a lower-gluten starch like cake flour or rice flour. It produces a lighter, crisper shell than beer-batter, cornbread batter, or panko breading.

How to make tempura stay crispy? ›

It is impossible to make properly crispy tempura with all-purpose flour. You have to have a very low-protein flour, such as cake flour or pastry flour. You can up the crispness by adding a little bit of additional starch: potato starch cornstarch, fine rice flour (not glutinous rice flour!), whatever you like.

Does tempura need an egg? ›

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.

Why do you put ice cubes in tempura batter? ›

The cold temperature of the batter is also critical, creating a shock when ingredients immerse in the hot oil that contributes to the creation of hana. Chef Kono adds a couple of ice cubes to the batter make sure it stays cold. Final note about batter: Prepare it just before frying the tempura.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.

What oil is best for tempura? ›

Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura. You can reuse the oil a couple of times.

Why do you put vodka in tempura batter? ›

Because vodka is more volatile than water, it evaporates more quickly, which dries out the batter faster and more violently. That creates larger bubbles and even more surface area, in turn resulting in a much crispier crust.

Is baking soda or powder better for crispy batter? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Does egg make batter crispy? ›

Eggs serve as binder, meaning that they help batter stick to food and coat if for deep frying. They also serve to leaven the batter, which making it more light and crispy. Any substitute for eggs in batter needs to serve both of these functions.

Is it better to deep fry with cornstarch or flour? ›

Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.

How to make tempura step by step? ›

To make the batter, combine flour, cornstarch, salt and sparkling water and allow the mixture to sit for a few minutes. Dust vegetables, fish, or whatever item you want to be tempura fried, and then dip them in the batter. Once they are coated, carefully drop them in hot oil to fry.

What is the main ingredient in tempura? ›

This simple batter has just three ingredients: flour, egg, and ice water. Tempura mix is available in some specialty stores, but it's simple enough to use plain 'ol all-purpose flour instead. This incredibly basic mix of ingredients creates that puffy, light-as-air coating so many of us are familiar with.

What is the composition of tempura? ›

A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in place of plain water has a similar effect.

What is the mixture of batter? ›

A batter is a thin blend of flour, egg, and liquid that you cannot knead. Derived from the French word battre, meaning 'to beat', you make batters by beating/whisking their ingredients together.

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