Tempura Batter

3 faves
More from this source
Apron Strings


Add a comment


1 egg yolk from a large egg

1 cup (240 ml) iced water

½ cup (120 ml) (70 gm) (2½ oz) plain (all purpose) flour, plus extra for dredging

½ cup (120 ml) (70 gm) (2½ oz) cornflour (also called cornstarch)

½ teaspoon (2½ ml) (2½ gm) (0.09 oz) baking powder

oil, for deep frying preferably vegetable

ice water bath, for the tempura batter (a larger bowl than what will be used for the tempura should be used. Fill the large bowl with ice and some water, set aside)

Sweet potato, peeled, thinly sliced, blanched

Carrot, peeled, thinly sliced diagonally

Pumpkin, peeled, seeds removed, thinly sliced blanched

Green beans, trimmed

Green bell pepper/capsicum, seeds removed, cut into 2cm (¾ inch)-wide strips

Assorted fresh mushrooms

Eggplant cut into strips (traditionally it’s fanned)

Onions sliced

You might also like

Oysters In Crispy Tempura Batter With Apricot P...
Great British Chefs
Tempura Batter
In Praise of Sardines
Vegan Udon Stirfry With Tempura Tofu
Cheeky Kitchen
Spicy Tuna Stuffed Squid Tempura
Use Real Butter
Tempura Shrimp Tacos
Southern Living
Scallops In Potato Nests
Kits Chow
Sweet & Sour Chicken
BBC Good Food
Tempura Lobster Recipe (With Dipping Sauce)
Jamie Oliver
Vegetable Tempura With Soy & Dipping Sauce
BBC Good Food
Branzino With Florida Amazu Sauce
Martha Stewart