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    You are in: Home / Recipes / 1-1-1 Tempura Batter Recipe
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    1-1-1 Tempura Batter

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Krsi Sue's Note:

    I use this everytime I make onion rings, hot poppers and other fried finger food. Once you use it for the first time, you won't have to reach for the recipe again, cuz it's so easy. To make more, just change the 1-1-1 to 2-2-2 or more.

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    Ingredients:

    Serves: 1

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together with whisk until smooth.
    2. 2
      Dip your favorite food for frying, remove and fry the food in hot grease.

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    Ratings & Reviews:

    • on September 25, 2013

      45

      Very good for a basic, 3-ingredient batter. For a little more flavor I added salt and pepper to the mix. Since I was cooking just for myself, I cut it in half, using 1/2 cup ice water and 1/2 cup flour, but still used a whole egg. Can't stop eating my tempura red pepper strips. Will try it on sweet potato next, as that's my favorite tempura ingredient.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2011

      55

    • on May 25, 2011

      55

      This was great with fried fish! I substituted a little cornstarch and beer instead of water. I will use this recipe again and again. My only complaint was that it made a lot more than I needed so I will need to get more fish next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for 1-1-1 Tempura Batter

    Serving Size: 1 (412 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 526.5
     
    Calories from Fat 53
    10%
    Total Fat 5.9 g
    9%
    Saturated Fat 1.7 g
    8%
    Cholesterol 186.0 mg
    62%
    Sodium 80.6 mg
    3%
    Total Carbohydrate 95.7 g
    31%
    Dietary Fiber 3.3 g
    13%
    Sugars 0.5 g
    2%
    Protein 19.1 g
    38%

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