Tempura Batter Recipe

All-purpose flour: This is the base of the batter, providing structure and crispiness.

Ice-cold water: Essential for keeping the batter light and preventing gluten formation.

Large egg: Adds richness and helps bind the batter together.

For a crispier texture, ensure that your batter remains cold throughout the frying process. You can achieve this by placing the mixing bowl over a larger bowl filled with ice while you prepare the batter. This helps to keep the flour and water mixture at an optimal temperature, resulting in a lighter, crunchier tempura.

• all-purpose flour - Substitute with rice flour: Rice flour gives a lighter and crispier texture, which is closer to traditional tempura.

• all-purpose flour - Substitute with cornstarch: Cornstarch can make the batter extra crispy and is a good gluten-free option.

• ice-cold water - Substitute with club soda: Club soda adds extra bubbles, making the batter lighter and crispier.

• ice-cold water - Substitute with beer: Beer can add a unique flavor and also helps in making the batter light and airy due to its carbonation.

• large egg - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can mimic the binding properties of eggs and is a good vegan alternative.

• large egg - Substitute with silken tofu: Silken tofu can be blended to create a smooth consistency that acts as a binder, suitable for vegan recipes.

• To store the tempura batter in the refrigerator, transfer it to an airtight container. Ensure the container is sealed tightly to prevent any odors from the fridge from seeping in. The batter can be stored for up to 24 hours, but it's best used within the same day for optimal crispiness.

• If you need to freeze the tempura batter, pour it into a freezer-safe ziplock bag. Lay the bag flat in the freezer to save space and allow for even freezing. The batter can be frozen for up to one month.

• When you're ready to use the frozen tempura batter, thaw it in the refrigerator overnight. Once thawed, give it a gentle stir to reincorporate any separated ingredients. Avoid overmixing to maintain the batter's light and airy texture.

• For best results, always use ice-cold water when preparing the batter. If the batter has been stored in the refrigerator, you may want to add a few ice cubes to keep it chilled while you fry your vegetables or seafood.

• If the batter thickens after being stored, you can thin it out with a small amount of ice-cold water. Add the water gradually, stirring lightly until you reach the desired consistency.

• Always check the batter for any signs of spoilage before using it. If it has an off smell or unusual texture, it's best to discard it and make a fresh batch.

• For an extra crispy texture, consider adding a tablespoon of cornstarch to the batter before storing. This can help maintain the batter's lightness and crunchiness even after being stored.

• When frying, ensure the oil is at the right temperature (around 350°F or 175°C). Cold batter hitting hot oil creates the signature crispiness of tempura.

• Preheat your oven to 375°F (190°C). Place the leftover tempura on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until crispy, flipping halfway through.
• Use an air fryer set to 350°F (175°C). Arrange the tempura in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
• Heat a skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the tempura and cook for 2-3 minutes on each side until crispy.
• For a quick microwave method, place the tempura on a microwave-safe plate lined with a paper towel. Microwave on high for 30 seconds to 1 minute, though this method may not retain the crispiness as well as other methods.

• Mixing bowl: A large bowl used to combine the ingredients for the tempura batter.

• Whisk: A tool used to beat the egg until frothy and to mix the batter ingredients together.

• Measuring cup: Used to measure out the precise amounts of flour and ice-cold water.

• Frying pan: A deep pan used for frying the tempura-coated vegetables or seafood.

• Thermometer: Optional but useful for checking the oil temperature to ensure it is hot enough for frying.

• Slotted spoon: Used to remove the fried tempura from the oil, allowing excess oil to drain off.

• Paper towels: Placed on a plate to absorb excess oil from the fried tempura.

• Tongs: Used to handle the vegetables or seafood when dipping them into the batter and placing them into the hot oil.

Prepare ingredients in advance: Measure and chill the water and egg beforehand to ensure they are ice-cold when you start.

Use a whisk: A whisk can help you beat the egg faster and more efficiently.

Keep batter cold: Place the mixing bowl in a larger bowl filled with ice to keep the batter cold while you work.

Pre-cut vegetables and seafood: Have your vegetables and seafood pre-cut and ready to dip into the batter.

Use a thermometer: Ensure your oil is at the right temperature for frying to save time and achieve perfect results.