Ingredients for Beer Batter For Tempura
- 1 cup all-purpose flour
- Cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup ice-cold beer
- 1/4 teaspoon black pepper
- 2 inches vegetable oil
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How to Make Beer Batter For Tempura
- In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually whisk in 1/2 cup ice-cold beer, adding a tablespoon at a time, until a smooth batter forms. The batter should be slightly thick, like pancake batter. Don't overmix!
- Stir in 1/4 teaspoon black pepper (or any desired spices).
- Prepare your ingredients. If using shrimp, pat them dry with paper towels. Other tempura options include broccoli florets, sliced bell peppers, zucchini, and onions.
- Arrange the prepared ingredients on a wire rack set over a baking sheet lined with parchment paper. This allows excess moisture to drain and helps achieve extra-crispy tempura.
- Gently pour the batter over the ingredients, ensuring they are evenly coated. Cover and chill in the refrigerator for at least 1 hour (or up to 4 hours).
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully drop a few pieces of battered ingredients into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried tempura with a slotted spoon and place them on a wire rack to drain excess oil. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
0g
Fat
0g
Carbs
36g
