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
- 1⁄4 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.
Ever since having some amazing fried mushrooms at a local restaurant, I've been looking for a good tempura batter recipe. In desperation I even tried mixes, but nothing gave me exactly what I was looking for until I found this recipe. As things tend to go, however, I was running short on the main ingredient in this batter -- cornstarch -- when I was ready to try it at about 9:30 on a Friday night. So I grabbed my box of Arrowroot powder and made up the difference with that (ended up being about half cornstarch and half Arrowroot) to make the 3/4 cup called for in the recipe. As others have said, I increased the water slightly until I had a batter of the correct consistency. However, I think that starting with just 1/4 cup water is the best way to go; by making a stiffer batter first and then adding more water you are more likely to have a much smoother end result with the batter (similar to how you start with a tiny bit of water when using cornstarch as a gravy thickener, adding more water as needed until you have a slurry of the right consistency). I then used it to batter halved baby Portobellos which I fried in half oil, half margarine. And yum, yes! While I'd just as soon have a chef do the work for me (��), this recipe came very close to the amazing tempura battered mushrooms we had so enjoyed. I can't wait for wild morels to be in season again so I can try this on those! Thanks for another good one, Pressurecooker! ��