How to Make Tempura Batter
Though most commonly associated with Japanese food, tempura batter (also spelled tenpura) is actually Portuguese in origin.
Regardless of where it came from, this style of batter is now used by chefs cooking a huge variety of food across the US. They love it because it provides a thin, irresistibly crunchy layer and allows the colors and flavors of the food to shine through.
Several variations of tempura batter exist with ingredients ranging from low-protein wheat flour, rice flour, other starches, spices, sparkling water, flat water, to baking soda or baking powder.
This is the one we use (and happens to result in gluten free tempura!)
- 1 Egg Yolk
- 1 cup Rice Flour
- ¾ cup Sparkling Water, well chilled
TIPS FOR GREAT TEMPURA:
Time: Tempura batters like this one rely on the effervescence of sparkling water for their extra light texture, so they should be cooked as soon as possible.
Temperature: Fry your battered goodies in oil that is as consistently 375 degrees as possible. Don’t overcrowd your pan or fryer, lest the oil temperature drop. Let the oil temperature come back up to 375 (if necessary) after each batch.
The water used for tempura batter should be as cold as possible.