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How to Make Ultimate Tempura Batter
- In a large bowl, gently whisk 2 large egg yolks.
- Gradually whisk in 1 cup of ice water, ensuring the batter remains cold. Use chopsticks for best results.
- Add 2 cups of all-purpose flour all at once. Stir gently just until combined; do not overmix. Lumps are okay!
- Let the batter rest for at least 15 minutes. This allows the gluten to relax, resulting in a lighter texture.
- Heat ½ inch of vegetable oil in a large, heavy-bottomed skillet or wok over high heat. The oil is ready when a small piece of batter sizzles immediately upon contact.
- Dip large, dry vegetables (such as broccoli florets, carrots, and zucchini) into the batter, ensuring they are fully coated but not dripping. Gently tap off excess batter.
- Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for 1-2 minutes per side, or until golden brown and crispy.
- Remove the tempura from the oil and place on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with your favorite tempura dipping sauce (e.g., tentsuyu).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
2g
