Prep 5 mins
Cook 5 mins
Japanese style tempura batter for frying vegetables, etc.
- 1 cup cake flour
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon baking powder
- 1 egg white
- 1 1⁄4 cups ice cold water
- In a medium bowl, combine cake flour, cornstarch and baking powder.
- In a small bowl, mix white white and 1 cup ice cold water.
- Pour into dry ingredients, leaving batter lumpy and undermixed.
- If batter becomes too smooth, sprinkle in some extra cake flour.
- Add extra ice cold water depending on how thick or thin youe desire.
The batter is very light and crispy but I had a difficult time making it stick to sliced Zucchini. So... I made an egg wash... dipped the zucchini slices in that... and then dredged the zucchini slices in flour and THEN dipped them in the batter. Delicious result! The batter was the same but the technique needed tweaking. Just add a beaten egg to the formula and you have a winner tempura!
I just got a new deep fryer and was looking for something to try out in it and this looked like just the ticket. I made exactly as listed and used a mixture of veggies in it that included - sweet Walla Walla onions, mushrooms, cauliflower, broccolli and red bell peppers. I found the recipe easy to put together and nice and light when finished and not greasy. It also stuck to the veggies well as long as I kept it cold. I found that putting it in the freezer between batches helped to keep it cold. Thanks Cherie for posting. Made for Unrated Asian Recipe Tag Game - July-August 2009â€�