How to Make Tempura

If you've enjoyed tempura in Japanese restaurants, you know that the dish is an unforgettable treat. Although tempura may seem exotic, it isn't difficult to make at home. Nearly any food can be fried in tempura batter, including fish, squid, prawns, cauliflower, zucchini, broccoli, onion, carrot, cucumbers, or even chunks of fruit or squash blossoms. The result is hot, golden brown, light and crispy.

Ingredients

Ice water
1 large egg
3/4 to 1 1/4 cups flour
1/8 teaspoon baking soda
Foods for frying (pieces of seafood, meat, vegetables, fruits, etc.)

Part 1

Part 1 of 3:

Making the batter

1
Place about a cup of ice water in a medium-sized mixing bowl.^{[1]
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2
Stir in one large egg. Remove the egg from the refrigerator just before adding, as the egg should be well-chilled.

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3
Stir 3/4 cup of flour and 1/8 teaspoon of baking soda into the egg mixture.
4
Mix the batter lightly and don't worry about a few small lumps of unmixed flour. Too much mixing will result in doughy, non-crispy tempura.^{[2]
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5
Keep the tempura batter in the refrigerator while you prepare the foods for frying.

Part 2

Part 2 of 3:

Preparing the dipping ingredients

1
Prepare the foods for frying in the tempura batter ahead of time. If you are making fish tempura, wash and debone the fish,^{[3]
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2
Use the freshest, firmest vegetables you can find to make vegetable tempura. Wash the vegetables thoroughly.^{[5]
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3
Cut the vegetables into chunks. Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried.^{[7]
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4
Pat the food dry with paper towels. Place the food in the refrigerator until you're ready to deep fry.

Part 3

Part 3 of 3:

Frying

1
Set the bowl of homemade tempura batter in a larger bowl filled with ice water. Tempura batter should be kept cold while you work.
2
Season the cut veggies. This will add flavor to the food, and also wick away moisture, making the batter stick better.
3
Place 2 to 3 inches (5.1 to 7.6 cm) of cooking oil in a heavy frying pan. You can use nearly any type of oil, including canola, safflower, corn or peanut oil. However, avoid olive oil, which will alter the flavor of the tempura. If you are using a deep fat fryer, fill the fryer to the level recommended by the manufacturer.
4
Heat the oil to 350 degrees. If you don't have a thermometer, heat the oil then drop about a pea-sized bit of batter into the oil. If the oil is hot enough, the batter will drop to the bottom before it sizzles and bounces quickly to the top of the oil.^{[8]
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5
Using your hands or chopsticks, dip the prepared food into the tempura batter, making sure to coat it on all sides. It is helpful to place your batter near the oil so you don't spill on the counter when moving it to the oil.^{[9]
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6
Move the battered food directly from the bowl of batter into the hot oil. Remember to place it in the oil gently so it does not splash.
7
Turn each piece once so the food cooks evenly on both sides.^{[10]
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- Cook the tempura until the batter is golden brown.
8
Remove the fried tempura with tongs, then place on a layer of folded paper towels.
9
Finished.

Community Q&A

Question

What spices are great for seasoning vegetables?

Community Answer

It depends on the vegetables, as well as your tastes. An Italian Seasoning spice combination and paprika works well on potatoes and other vegetables. Basil, chives, curry, dill, garlic, ginger, marjoram, oregano, red pepper flakes, rosemary, sage, tarragon, and thyme are some other spices you can experiment with.
Question

Can I use coconut oil in place of cooking oil?

Community Answer

Yes, but that will require a lot of coconut oil, and it will alter the flavor of the tempura.
Question

Can I store excess batter after it is mixed?

Community Answer

No; the point of the tempura is to fry it before the glutens are bonded, which makes it nice and crispy. Saving it would allow the glutens in the flour to bond.