Favorite Tempura Batter
photo by Crafty Lady 13
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
60 shrimp
ingredients
- 1 cup cornstarch
- 1⁄4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 slightly beaten egg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3⁄4 cup cold water
directions
- Whisk the ingredients together and add the prepared veggies or shrimp into the bowl.
- Fold to coat evenly.
- Carefully drop individual pieces into hot oil of choice.
- Fry until lightly browned.
- Remove from oil with slotted utensil to paper towels.
- Season to taste.
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Reviews
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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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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!
Tweaks
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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.
RECIPE SUBMITTED BY
brenda-ohio
Millfield, Ohio