How to Make Tempura Batter
This Tempura Batter recipe is a quick and simple way to achieve the light, crispy coating that makes tempura so popular. Made with all-purpose flour, cornstarch, cold beer, and a pinch of salt, the batter is mixed gently to maintain its airy texture. Perfect for coating seafood, vegetables, or even meat, this recipe delivers a golden, crunchy tempura that's delicious and easy to make at home.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Tempura Batter in action.
Equipment
- 1 deep fryer or large pot
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 cups corn starch
- 2 1/2 cups cold beer (use lager or a light beer)
- A pinch of salt
Instructions
- In a large bowl, mix together the flour, corn starch and salt.
- Gradually pour in the cold beer. Be careful not to overmix; a few lumps in the batter are fine.
- Prepare the vegetables and/or seafood you plan to fry, patting them dry to ensure better adhesion of the batter.
- Heat a generous amount of cooking oil in a deep fryer or large pot to 175-180°C (350-360°F).
- Dip the prepared ingredients into the batter, ensuring they are evenly coated.
- Fry the tempura in batches until they turn pale golden brown and crispy, about 2-3 minutes per batch. Avoid overcrowding the fryer.
- Drain the fried tempura on a wire rack to maintain crispness.
- Serve immediately for the best texture. The batter should be light, crispy, and complement the delicate flavours of the tempura.