Japanese Tempura Batter

Japanese Tempura Batter

  • 1 egg
  • 1 cup ice water
  • 1 cup all purpose flour
  • 1/4 teaspoon sea salt

Beat egg in bowl until fluffy, then add the ice water. Add finely sifted flour and salt and mix lightly. I actually like separating the egg whites from the yolk and mixing the whites until they are nice and whipped and then adding the yolk back in and and whipping again before adding in the flour. It makes it nice and airy! This is quick to whip up and you’ll want to do it right before you’re ready to fry since you don’t want it sitting around too long.

Tips for Frying (from About.com)

If you are frying both seafood and vegetables, fry vegetables first. Fry vegetables at 340 degrees F and fry seafood at 350 degrees F. To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it’s about 360 degrees F. If the batter goes halfway to the bottom and comes up, it’s about 340 degrees F. This is said to be the right temperature to fry tempura.

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