Tempura batter Recipe

Japanese · Appetizer · 10 min total

A light, crispy Japanese tempura batter that fries up delicate and golden, perfect for vegetables and shrimp.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice-cold sparkling water (or club soda)
• 1 large egg yolk (optional, for extra crispiness)

Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Add the ice-cold sparkling water and egg yolk (if using). Stir with chopsticks or a fork until just combined; the batter should be lumpy and thin. Do not overmix.
3. Use immediately for frying. Dip ingredients into batter, letting excess drip off, and fry in 350°F (175°C) oil until golden and crispy.
4. Keep batter cold by placing the bowl over another bowl of ice water while frying.

Tips

• Use ice-cold liquid and keep batter cold for maximum crispiness.
• Batter is best used immediately; do not let it sit.
• Leftover batter cannot be stored.

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