Tempura Batter for Fish and Vegetables

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water or beer (if you desire a beer batter)
1 egg yolk
2 egg whites, stiffly beaten

Stir together four, cornstarch and salt. Make a well in the center.

Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy. Add all at once to dry ingredients. Slowly stir just until moistened; DO NOT over stir, a few lumps should remain. Fold in beaten egg whites.

Use batter immediately.

Heat oil or shortening to 400°. Add 1 teaspoon salt. Dip fish, shrimp or vegetables into batter, swirling to coat.

Fry a few pieces at a time 2 to 3 minutes or until golden brown. Drain on paper towels.

Note: Make sure your vegetables are very very dry so the batter will stick better.


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