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    You are in: Home / Recipes / Favorite Tempura Batter Recipe
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    Favorite Tempura Batter

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 06, 2012

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

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    • on September 13, 2009

      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.

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    • on November 20, 2007

      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!

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    • on April 25, 2007

      I used this tempura batter to fry pieces of fish and it worked out very well. I love the addition of the garlic powder. The batter is very thin, as you said, and I think next time I would add a couple of tablespoons of flour. It did run off the fish quite a bit. We really enjoyed this thin, crisp coating. Thanks, Brenda!

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    Nutritional Facts for Favorite Tempura Batter

    Serving Size: 1 (396 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 11.2
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 3.1 mg
    Sodium 41.8 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.1 g

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