Tempura is something to practice until you get it. Great with vegetables, seafood and other lighter fare, this recipe is tried and true.
The "chill" of the batter is critical.
What you need
- Prepare your vegetable or seafood portions so they are about medium size.
- 1 cup all-purpose flour
- 2 tablespoons potato or corn starch
- 1 teaspoon baking soda
- 1 large egg
- 1 cup ice-cold water (we add ice cubes and leave them in the recipe throughout
- 2 cups oil, for frying (such as canola, peanut, or sunflower oil)
Instructions
Heat your oil to 375*
- Prepare your vegetables or proteins so they are ready to fry.
- Whisk together the flour, starch, and baking soda in a small bowl.
- Beat the egg and cold water together in a large bowl, then gradually add in the flour mixture 1/3 cup at a time until just combined. Lumpy is fine as you dont want to overmix the batter.
- Dip your ingredients into the batter, allowing most of the batter to drip off back into the bowl, then drop them carefully into the oil in small batches.
- Fry for 2 - 4 minutes or so flipping until crisp and light brown. Remove and drain on paper towels.
- Repeat with remaining ingredients and serve immediately.
This is a fun, social menu. Surround yourself with friends and serve several offerings for a "tasting" party. Always have appropriate dips available and enjoy.