Tempura batter

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.

🍳 View the full Tempura batter recipe →

🍽️ 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.

Nutrition breakdown

Calories	250 kcal
Protein	5 g
Carbs	40 g
Fat	8 g
Fiber	1.5 g
Sugar	1 g
Sodium	450 mg
Calcium	30 mg
Iron	1.5 mg
Potassium	100 mg
Magnesium	15 mg
Phosphorus	60 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	2.0 mg
Folate	40 mcg

Per 1 cup (125 g) · estimated, varies by recipe

💡 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.