Japanese Tempura Batter Recipe
Japanese · Condiment · 5 min total
A light, crispy, and authentic tempura batter that creates a delicate coating for vegetables and seafood, perfect for frying.
5
min prep
min prep
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup ice-cold water
- 1 egg yolk
Instructions
- In a bowl, whisk together flour, cornstarch, baking powder, and salt.
- In a separate bowl, beat the egg yolk with ice-cold water until combined.
- Pour the liquid into the dry ingredients and mix with chopsticks or a fork until just combined. The batter should be lumpy and thin; do not overmix.
- Use immediately for frying tempura. Keep batter cold by placing the bowl over another bowl of ice water.
Tips
- Use ice-cold water and keep batter cold to ensure maximum crispiness.
- Do not overmix; lumps are okay and contribute to a light texture.
- For best results, fry immediately after mixing.
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