this batter turned out excellently. i do recommend using peanut oil for a nice golden color. i used vegetable oil and the finished product looked a bit too pale. tasted wonderful though.
excellent. I will be using this all the time now.
Soggy. Soggy almost before I pulled the shrimp out of the oil. Don't know why there's eggs in this. Was disappointed so I used a recipe with no eggs and it wasn't soggy-which leads me to conclude that eggs make it soggy. Gross.
This was great I used tapico flour instead of Cornstarch and added a pinch of baking soda since I did not use the beer. I about gave up on trying this after not understanding that the batter should be thick. I watched a cooking show about it and decided to give it another try. This also keep my house from smoking up when I bread and fry.
I did like this. I used ice water but next time I think I will try beer. I dipped the chicken in all purpose flour to make the batter stick and it worked great.
We used Jodid's suggestions to make a gluten-free batter and it was so delicious! For our wetter veggies, we dipped them lightly in dry rice flour before battering so the batter would stick better. We did oyster mushrooms, zucchini, eggplant, red pepper and jalapenos.
What a terrific batter!!!! We just had broccoli, cauliflower, zucchini, mushrooms and onion rings and everthing turned out perfectly. I held back on the salt per ColCadsMom's suggestion only using about half of what the recipe called for and used beer...EXCELLENT!!!! I love the consistency and by the way, I doubled the recipe and had no problems with it at all. Thanks, Karen!
Great recipe, I battered and fried tofu (firm-style) and some broccoli. I forgot to add salt to the oil and it tasted just fine, but I did opt for the beer over water.
This batter was the best I've ever worked with! It was a little heavier than I was looking for, but that's probably my own fault, as I don't think I added quite enoudh water. But this batter stayed on my fresh vegetables wonderfully!! All in all, it was a big hit at my place. Next time I make it, I'll be more precise in my measurements when adding the water :D
After having Tempura Wahoo in the restaurant I wanted to try at home and found this recipe very close, next time I will use more seasoning for the fish, I also used beer. Thanks