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Tempura Batter
5 from 12 votes

Tempura Batter

This Tempura Batter recipe creates a light, airy coating ideal for frying vegetables or proteins. Mixing egg, all-purpose flour, and ice-cold water but leaving lumps intact introduces air pockets in the batter, resulting in a crispy texture after frying. This batter provides a delicate crispiness typical of tempura without heaviness, suitable for coating a variety of ingredients before frying in neutral oil.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 servings
Course: Side Dish, Appetizer
Cuisine: Japanese

Ingredients

Tempura Batter
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup water ice cold
Tempura Ingredients
  • neutral oil for frying
  • vegetables of your choice
  • Protein of your choice

Instructions

    Cup of Yum
  1. To make the tempura batter, simply mix the eggs, flour, and water together. Do not over mix, it is ok if the batter is lumpy. Lumpy batter has more air in it which helps give your tempura a light, airy texture.
  2. To use, dip your vegetable or protein of choice in the batter to coat and fry in oil in a large Dutch oven or heavy-bottomed pot that is at 340F/170C.