TEMPURA BATTER FOR FISH AND VEGETABLES
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.
Provided by Karen From Colorado
Categories Vegetable
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together flour, cornstarch and salt.
- Make a well in the center.
- Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
- Add all at once to dry ingredients.
- Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
- Fold in beaten egg whites.
- Use batter immediately.
- Heat oil or shortening to 400°F.
- Add 1 teaspoon salt.
- Dip fish, shrimp or vegetables into batter, swirling to coat.
- Fry a few pieces at a time 2 to 3 minutes or until golden brown.
- Drain on paper towels.
- Note: Make sure your vegetables are very very dry so the batter will stick better.
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Slang Star
[email protected]This recipe is a keeper. I'll definitely be making this tempura again and again.
Md Tazbirul
[email protected]I've used this batter to make tempura shrimp, vegetables, and even fruit. It's always a hit!
Parimal Das
[email protected]This is the best tempura batter I've ever used. It's so light and crispy, and it doesn't make the food greasy.
ap khan
[email protected]I would definitely recommend this recipe to anyone who loves tempura or is looking for a new way to cook fish and vegetables.
Mason Spore
[email protected]The tempura was so delicious and flavorful. I couldn't get enough of it!
Howaida Zidan
[email protected]I was really impressed with how well this batter adhered to the fish and vegetables. It didn't fall off or get soggy.
Aalana Leuma
[email protected]I've never made tempura before, but this recipe made it so easy. I'm definitely going to be making this again.
Curtis Sterling
[email protected]This batter is so easy to make and it cooks up so quickly. I can have tempura on the table in less than 30 minutes.
Hunny Farhad
[email protected]I'm so glad I found this recipe. I've been looking for a good tempura batter for ages.
Lee Stanley
[email protected]This recipe is a game-changer for tempura. I'll never use another recipe again.
Zayid Ali
[email protected]I love the addition of sparkling water to the batter. It makes it so light and crispy.
kshetrapur Nepal
[email protected]This tempura batter is the best! I've used it to make shrimp, chicken, and vegetables, and it always turns out perfectly.
Kryssia Wright
[email protected]Serve tempura immediately with your favorite dipping sauce. I like to use a simple soy sauce and wasabi mixture.
Janet Gil
[email protected]Don't overcrowd the pan when you're frying the tempura. Otherwise, the pieces will stick together and won't cook evenly.
Isah Sarina
[email protected]The key to perfect tempura is to make sure the batter is cold. I always chill it in the fridge for at least 30 minutes before using.
Subas Gaha
[email protected]I love that this batter is made with sparkling water. It gives it a really light and airy texture.
Michelle Parmassar
[email protected]This batter is so easy to make and it turns out perfect every time. I've used it for fish, vegetables, and even tofu, and it's always delicious.
Sarabeth Shults
[email protected]I've never been a fan of tempura, but this recipe changed my mind. The batter is so well-balanced and flavorful, and it cooks up perfectly.
Nelson Sanatar
[email protected]This tempura batter is a keeper! It's incredibly light and crispy, and it doesn't overpower the delicate flavors of the fish and vegetables.