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
I needed a tempura batter tonight, preferably with beer, in a hurry! I have an old, beloved, and much-used recipe of my own, written in a cookery scrapbook, and could not find it. So I turned to Zaar. This was the one which suited me best. It's great, Karen!!! I used a popular light SA beer, and all I changed was that I used more cornstarch -- not a whole lot, but more than in the recipe, and as a result a little more beer. I used tiny zucchinis with the blossoms still on, thin slices of eggplant (brinjal, we call it!), and thick pieces of stem from Pak Choi. Worked a treat. I agree - do not overmix, not even when mixing in the beaten egg whites. Mine still had little egg white bits in the final mixture, and the batter popped up beautifully in the hot oil. I used my wok with maybe 2" of oil, as I dislike deep frying. I used wads of kitchen paper to drain the batches on. Lovely recipe!!