TEMPURA RECIPE EASY RECIPES

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TEMPURA BATTER RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Tempura Batter Recipe | Food Network Kitchen | Food Network image

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

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

Steps:

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

VEGETABLE TEMPURA RECIPE - NYT COOKING



Vegetable Tempura Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

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

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//schema.org, Calories 477, UnsaturatedFatContent 11 grams, CarbohydrateContent 84 grams, FatContent 13 grams, FiberContent 14 grams, ProteinContent 11 grams, SaturatedFatContent 2 grams, SodiumContent 1826 milligrams, SugarContent 32 grams, TransFatContent 0 grams

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VEGETABLE TEMPURA RECIPE - NYT COOKING
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  • 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.
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