1 1 1 Tempura Batter Recipes

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TEMPURA BATTER

Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.

Provided by Food Network Kitchen

Number Of Ingredients 4



Tempura Batter image

Steps:

  • Combine all ingredients. Use as batter for meats and vegetables.

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt

TEMPURA BATTER

Make this batter and then use it immediately -- you'll want to have your cooking oil hot and ready to go, as well as have prepped all the items to be fried.

Provided by Food Network

Time 5m

Yield 4 1/4 cups batter

Number Of Ingredients 4



Tempura Batter image

Steps:

  • Mix the egg yolks and seltzer together with a whisk or a pair of chopsticks until smooth. Drop the flour in all at once, then mix, stopping when there are still small lumps in the batter. Stir in the ice cubes.
  • Dip your chosen tempura ingredients in the batter, and fry until crispy and pale gold in color.

2 large egg yolks
2 cups cold seltzer
2 cups cake flour
1/4 cup ice cubes

VEGETABLE TEMPURA

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories     Appetizers and Snacks     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12



Vegetable Tempura image

Steps:

  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
  • Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
  • Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
  • Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

1-1-1 TEMPURA BATTER

I use this everytime I make onion rings, hot poppers and other fried finger food. Once you use it for the first time, you won't have to reach for the recipe again, cuz it's so easy. To make more, just change the 1-1-1 to 2-2-2 or more.

Provided by Krsi Sue

Categories     Healthy

Time 5m

Yield 1 1/2 cups, 1 serving(s)

Number Of Ingredients 3



1-1-1 Tempura Batter image

Steps:

  • Mix all ingredients together with whisk until smooth.
  • Dip your favorite food for frying, remove and fry the food in hot grease.

Nutrition Facts : Calories 526.5, Fat 6, SaturatedFat 1.8, Cholesterol 186, Sodium 80.6, Carbohydrate 95.8, Fiber 3.4, Sugar 0.5, Protein 19.2

1 egg
1 cup flour
1 cup water, ice cold

BASIC TEMPURA BATTER

This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.

Provided by Sophie Godwin - Cookery writer

Categories     Snack, Treat

Time 5m

Number Of Ingredients 4



Basic tempura batter image

Steps:

  • To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium

70g cornflour
30g plain flour
80ml sparkling water, chilled
small handful crushed ice

VEGETABLE TEMPURA

Provided by Mark Bittman

Categories     brunch, lunch, quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Vegetable Tempura image

Steps:

  • Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
  • Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 11 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1826 milligrams, Sugar 32 grams, TransFat 0 grams

Neutral oil, such as canola or grapeseed, for deep-frying
1/2 cup flour, plus more for dredging
2 egg yolks
24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
Salt and black pepper
1 lemon, cut into quarters, optional
Soy sauce, optional

TEMPURA BATTER

Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.

Provided by Daddy Cooks

Time 10m

Yield 6

Number Of Ingredients 3



Tempura Batter image

Steps:

  • Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g

2 egg whites
1 cup all-purpose flour
⅔ cup cold water

TEMPURA BATTER

I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.

Provided by pressurecooker

Categories     Healthy

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7



Tempura Batter image

Steps:

  • In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
  • This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

3/4 cup cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg, slightly beaten

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