Tempura batter
AI-generated illustration
Tempura batter is a light, crispy coating used in Japanese cuisine for deep-frying seafood, vegetables, or other ingredients. It's made from a simple mixture of cold water, flour, and sometimes egg, designed to create a delicate, airy crust. This technique was introduced to Japan by Portuguese missionaries in the 16th century and has since become a staple of Japanese cooking.
🍽️ Nutrition at a glance
Tempura batter is high in carbohydrates from the flour and fat from the deep-frying oil, with minimal protein unless the coated ingredient is protein-rich. A typical serving of tempura (about 100g) can range from 200 to 300 calories, depending on the oil absorption and ingredients used.
💡 What's interesting
The secret to perfect tempura lies in keeping the batter cold and minimally mixed to avoid gluten development, which ensures a light, non-greasy texture. Nutritionally, while it's a fried food, the quick cooking method at high heat helps retain more of the natural nutrients in the vegetables or seafood compared to longer cooking processes.