5 from 207 votes
Tempura Batter
This Tempura Batter recipe combines all-purpose flour, cornstarch, and club soda to create a light, crisp coating ideal for frying vegetables and seafood. The batter’s mixture is intentionally lumpy to preserve its airy texture during frying, resulting in a pale golden crust. Maintaining frying oil at 350°F ensures even cooking and a delicate crunch.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
12
Calories:
142 kcal
Course:
Appetizer
Cuisine:
Japanese
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 cups cornstarch
- 2 cups club soda
Instructions
- To make the batter, mix all the ingredients together in a bowl.
- To use the batter, heat vegetable oil to 350°F in a deep fryer or heavy-bottomed pot. Dip vegetables, seafood, or anything else you desire into the batter, and deep fry until pale golden brown. Drain the tempura on a wire rack.
Cup of Yum
Notes
- Do not overmix the batter; a few lumps help keep it light and crisp.
- Maintain the frying oil temperature at 350°F for best results.
- Allow the batter to cool completely before storing to preserve its quality.
Nutrition Information
Calories
142kcal
(7%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
19mg
(1%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
0g
(0%)
Vitamin A
105IU
(2%)
Vitamin C
1.7mg
(2%)
Calcium
39mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 142
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 19mg | 1% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.