Prep 5 mins
Cook 5 mins
I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.
- 3⁄4 cup cornstarch
- 1⁄4 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup water
- 1 egg, slightly beaten
- In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
- This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.
YUM! It was exactly what I was looking for. I used it on skinless boneless thighs (cubed). Then, I coated the fried chicken pieces with General Tso's sauce. It was better than take out. My kids ate them plain dipped in ketchup and said it was better that fast food chicken nuggets. I only added a couple of tbsp of water to the batter. Thank you.
Excellent. Yes I agree with other reviews a 1/2 cup of water did the trick. Also addded 1/2 teaspoon of Old Bay Seasoning to dry ingredients to fry Sole filets and sprinkled with Lemon Pepper after. Turned out FANTASTIC! Thanks, Pressurecooker.
You're using too much dry ingredients, too little liquid. This recipe would be ok for fried chicken but not tempura. Try using 1/2 cup flour & 1/2 cup cornstarch Use 1 cup of VERY COLD seltzer/club soda 1 egg and just a little salt Make the oil very hot, but not burning. You want the batter to be cold and not over mixed.