Tempura Batter

By kathryns

Do Your Prep First: Cut all your vegetables and seafood in bite-sized pieces.
Heat your oil to where it sizzling but not smoking: 170 and 180 degrees Celsius (340-360 degrees Fahrenheit). Don't over-crowd your frying oil: that's one of the reasons one of my batches came out oily.

Make your batter last: prepare it when all your ingredients are prepped and you're ready to begin frying.

Don't over-stir your batter - a few lumps are expected.

Only use a very cold liquid for your batter.
Keep it chilled while frying.

Ingredients

• 1/2 cup flour
• 1/2 cup cornstarch
• 1 cup ice cold seltzer (club soda or other bubbly water)
• 1 egg
• Pinch of salt

Preparation

Step 1

Do Your Prep First: Cut all your vegetables and seafood in bite-sized pieces.

Heat your oil to where it sizzling but not smoking: 170 and 180 degrees Celsius (340-360 degrees Fahrenheit). Don't over-crowd your frying oil: that's one of the reasons one of my batches came out oily.

Make your batter last: prepare it when all your ingredients are prepped and you're ready to begin frying.

Don't over-stir your batter - a few lumps are expected.

Only use a very cold liquid for your batter.

Keep it chilled while frying.