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. To make tempura, start by combining ice water, egg, flour, and baking soda in a bowl to make the batter.
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Easy Japanese Tempura Batter
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The key to achieving perfect tempura is to make a seemingly imperfect batter. Fill a deep, twelve-inch cast-iron skillet with about two quarts canola oil to a depth of at least one inch.
.Japanese tempura batter is easy to make at home with this three-ingredient recipe. You're certain to have excellent results by following the recipe tips below.