Easy Tempura Batter Recipe

Name: Easy Tempura Batter Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 pinch Vegetable Oil (Enough vegetable oil to fill a Dutch oven 2-3 inches deep); 6 cup Seafood (6 cups vegetables, or 3 to 4 pounds of seafood); 0 pieces Sea Salt (Coarse salt for serving); 2 cup Cake Flour (2 cups cake flour); ½ cup Cornstarch (1/2 cup cornstarch); 1 tbsp Kosher Salt (1 tablespoon Morton Coarse Kosher Salt); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 1 tsp Onion Powder (1 teaspoon onion powder); 2 pieces Egg (2 large eggs); 12 oz Beer (12 ounces beer or club soda); 4 oz Vodka (4 ounces 80 proof vodka)

A light and crispy Japanese tempura batter made with cake flour, cornstarch, and cold beer or club soda for deep-frying vegetables or seafood.

25 minJapanese

Servings6

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Pescatarian

Steps

1Prep. Chill the beer or club soda. Cold temps help prevent gluten formation.
2Mix the dry ingredients in a small bowl. Beat the eggs lightly in a large bowl. Add the rest of the wet ingredients to the eggs and stir. Pour the dry ingredients into the wet and stir but don’t mix aggressively as you don’t want to form gluten. Some clumps of dry flour should still be floating around in the batter, and the consistency should be a bit thinner than pancake batter. When you dunk something in it, the batter should coat the food thoroughly as excess batter gradually drips off. The batter should not be so thin that it immediately sheets off the food. If you need to thicken it, gently stir in more flour. To thin it, add beer, club soda, or water.
3Fire up. Preheat a 2 inches of oil to 325°F in a Dutch oven on your grill.
4Dunk the vegetables or seafood into the batter. Stir until coated. Note that if you are frying peppers or other pods (like okra), poke some holes in them so they don't explode.
5Cook. With tongs, pull the vegetable or seafood out, let some of the excess batter drip off, and slip the vegetables or seafood into the oil. Try to cook pieces of similar thickness together so they are done at the same time. Do not crowd the pot or the oil temperature will drop too low. Try to keep the oil temp above 325°F (163°C). Flip the vegetables or seafood often and fry until the batter is pale golden in color, 1 to 2 minutes. If you are doing chicken this way, fry until the white meat reaches an internal temp of 160 to 165°F (71° to 74°C) or the dark meat reaches 170 to 175°F (77° to 79°C). Don't worry about the internal temperature of veggies and seafood. They will be safe when the batter is golden. When done, lift the food out with tongs or a spider strainer and spill them onto the grate or paper towels to drain and drip dry for a minute or two.
6Serve. Sprinkle with coarse salt and serve. Scoop out any bits of fried batter left in the oil before the next batch goes in. These crunchy bits are called tenkasu and can be used in sandwich wraps, as toppings for noodle dishes, and as garnishes for soups.