Tempura Batter Recipe (Light and Crispy)

This homemade tempura batter recipe delivers restaurant-quality results with a light and crispy texture. It’s quick and easy to make, using simple ingredients to make the perfect tempura batter for shrimp and vegetables.

I’m fortunate to live in an area with many highly rated and delicious Japanese restaurants. Every time we visit one, we love ordering a tempura appetizer to start. With such simple ingredients, this tempura batter recipe was highly anticipated and it did not disappoint! Enjoy your shrimp and vegetable tempura with delicious Japanese dishes like onigiri rice triangles, avocado maki rolls and cold soba noodles!

What is tempura batter?

Tempura is a popular Japanese dish, often served as an appetizer in many Japanese restaurants. The batter is made from flour, a starch (corn or potato), water, and sometimes an egg. Seafood and vegetables are coated in this light batter and quickly fried, resulting in a delicate, crispy texture.

What is the secret to perfect tempura?

The secret to achieving the perfect tempura is to use the right ingredients and following a simple process: 

• Use the right ingredients – A combination of all-purpose flour and cornstarch helps limit gluten formation, resulting in a light and crispy texture.
• Minimize gluten formation – For the best results, prepare the tempura batter just before frying. Letting it sit too long may lead to excess gluten development, affecting the texture.
• Use vodka - This is a key ingredient. It helps evaporate moisture quickly, keeps the batter light, and ensures it stays crispy after frying.
• Fry at the right temperature – Maintain the oil temperature between 350-375°F for the best crispy results.
• Keep the batter cold – For an extra crispy coating, keep the batter as cold as possible. You can even place an ice cube in the batter if frying a large batch.
• Pat dry ingredients – Always pat your seafood or vegetables dry before coating in cornstarch to ensure a crisp fry.
• Slice vegetables thinly and evenly – This allows for quick and even frying.
• Minimal mixing – Mix the batter just before cooking and avoid over mixing to maintain its light texture.
• Cook in small batches – Don’t overcrowd the frying pan. Frying in small batches helps maintain the oil temperature, ensuring maximum crispiness.
• Clean the oil – Use a fine mesh skimmer to remove any excess batter from the oil between batches, preventing burnt bits and keeping the tempura clean.

Equipment Needed

Before frying tempura, gather these essential tools:

• Frying pan or pot – For deep frying.
  
• Oil skimmer – To remove excess batter bits and keep the oil clean.
  
• Deep Fry Food thermometer – To ensure the oil stays at the right temperature for perfect crispiness.

Ingredients

You only need four ingredients to make tempura batter. 

• All-purpose flour – Adds slight weight to the batter and helps create a crisp coating.

• Cornstarch – Absorbs excess moisture and contains no gluten, reducing gluten formation for a lighter batter.
  
• Cold carbonated water – The cold temperature slows gluten development, while the carbonation adds an airy texture.
  
• Vodka – This ingredient is essential. Testing has shown that tempura batter made with vodka is significantly crispier and maintains its crunch longer after frying.

• Salt - Pinch of salt optional

• Tempura ingredients - shrimp and vegetables like potatoes, zucchini, and bell peppers. 

How to Make Tempura Batter

1. In a large bowl, whisk together the flour, cornstarch, and salt.

2. Pour in the cold carbonated water and vodka.

3. Gently mix until just combined—do not overmix. The batter should be slightly lumpy for the best texture.

How to Fry with Tempura Batter

Heat the oil – In a frying pan or deep pot, heat a neutral oil like canola or vegetable oil to 375°F. For accuracy, use a food thermometer.

Prepare the ingredients – Pat the shrimp or vegetables dry with a paper towel to remove excess moisture.

Coat with cornstarch – Lightly dust the ingredients with cornstarch to help the batter adhere better.

Dredge in tempura batter – Evenly coat each piece in the prepared batter.

Fry – Gently add the coated ingredients to the hot oil. Fry for 2-3 minutes or until the batter is light and crispy.

Drain excess oil – Transfer the tempura to a wire rack or a plate lined with paper towels to drain.

How to Serve and Eat Tempura

• Enjoy immediately – Tempura is best eaten fresh out of the fryer to savor its hot, crispy texture.
• Serve with dipping sauce – Traditionally, tempura is paired with tentsuyu sauce, a savory dipping sauce that enhances its flavor.
• Add to noodle dishes – Tempura can also be served over udon soup or soba noodles for a delicious and hearty meal.

Seafood and Vegetable Tempura options 

There are many seafood and vegetable options you can use for tempura. Try these delicious choices:

• Cod
• Scallops
• Squid
• Prawns
• White fish
• King oyster mushrooms
• Asparagus
• Broccoli
• Carrots
• Green beans
• Potatoes
• Squash
• Eggplant

Storing Homemade Tempura Batter

For the best results, use tempura batter immediately before frying,  storing leftovers is not recommended.

However, you can prepare the dry ingredients (flour, cornstarch, and salt) in advance and store them in an airtight container. When ready to fry, simply mix in ice-cold carbonated water and vodka for a fresh  batter.

Frequently Asked Questions

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