Total Time
15mins
Prep 5 mins
Cook 10 mins

A thin batter used for coating deep fried shrimp or vegetables. Easy, crispy coating that taste great.

Directions

  1. Whisk the ingredients together and add the prepared veggies or shrimp into the bowl.
  2. Fold to coat evenly.
  3. Carefully drop individual pieces into hot oil of choice.
  4. Fry until lightly browned.
  5. Remove from oil with slotted utensil to paper towels.
  6. Season to taste.
Most Helpful

This is a great quick way to bread some fish. I added some seasoning to the batter because my family likes spicy.

My Sweetie's Sweetheart November 06, 2012

This is a good recipe for tempura batter. It's not as good as my mom's was, but it does make a nice light and crispy batter. Since I only had small to medium-sized eggs, I used 2 eggs. I used rice flour instead of all-purpose flour and increased the rice flour to approximately 1/2 cup. Otherwise, I followed the recipe as written. It doesn't look like a lot of batter, but since it was so thin, I was able to coat one small chicken breast cut in chunks, about a cup of sliced zucchini, a cup of sliced sweet potatoes, about 1 1/2 cups of carrots cut in thin strips and about 1 1/2 cups of green beans (and still had a little batter left over). Everything fried up perfectly. Made for PAC Fall 2009.

Crafty Lady 13 September 13, 2009

This recipe was ok. I liked it, but I was looking for a much lighter, thinner, and crispy coating. This was more of a heavy, gluey batter. I may try this again but I will thin it out a lot more next time. Thanks for the recipe!

ieatfoOOod November 20, 2007