Tempura Batter Recipe (Light and Crispy)
Ice-cold water and barely-mixed batter keep gluten development to a minimum, so the coating fries up lacy and shatteringly crisp instead of thick and bready. A touch of cornstarch cuts the flour's protein further, and frying in small batches keeps the oil temperature from crashing.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 1 cup ice-cold water
- 1 large egg yolk
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 4 cups vegetable oil, for frying
- 1 lb shrimp and mixed vegetables (sweet potato, green beans, shiso), for dipping
Nutrition per serving
- Calories
- 288
- Protein
- 6g
- Carbs
- 29g
- Fat
- 16g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Set a bowl of the flour and cornstarch in the freezer for 10 minutes while you prep the shrimp and vegetables; a cold bowl helps keep the batter cold longer once mixed.
- 2Pour the ice water into a bowl set over another bowl of ice. Whisk in the egg yolk just until combined.
- 3Add the chilled flour, cornstarch, and baking soda to the wet mixture all at once. Stir with chopsticks or a fork for no more than 5-10 seconds, until just barely combined. Thin, floury lumps and streaks should still be visible; do not whisk them smooth.
- 4Heat the oil in a deep, heavy pot to 340-350°F (170-175°C). Use a thermometer; this is the range that fries tempura crisp without browning it before the inside cooks.USDA safe minimum for fish & shellfish: 145°F (63°C), or until opaque and firm
- 5Pat the shrimp and vegetables completely dry, then dust lightly with flour so the batter has something to cling to.
- 6Dip each piece into the batter, letting excess drip off, and lower gently into the hot oil. Fry 4-5 pieces at a time, don't crowd the pot.
- 7Fry for 90 seconds to 2 minutes per side, until the coating is pale gold and set but not deeply browned. Tempura should look almost blond.
- 8Lift out with a spider or slotted spoon and drain on a wire rack (not paper towels, which trap steam and soften the crust). Return the oil to temperature between batches before frying the next round.
Tips & variations
- Swap up to half the ice water for chilled sparkling water or seltzer; the bubbles add extra lift to the fried coating.
- Mix the batter in small batches as you fry rather than all at once, since it thickens and loses its crispness the longer it sits.
- Keep the mixing bowl nested in ice throughout frying so the batter stays cold between dips.
- For vegetable tempura, slice pieces thin and uniform (about 1/4 inch) so they cook through in the same time as the coating browns.
Storage & reheating
Tempura is best eaten within minutes of frying and doesn't hold well; the coating softens as it sits. If leftovers happen, store uncovered (not sealed, which traps moisture) in the fridge for up to a day and re-crisp in a 400°F (200°C) oven for 5-7 minutes on a wire rack. Avoid the microwave, which turns the coating rubbery.
Tips from the Tulo kitchen
- Sift the flour and cornstarch together before chilling so there are no dense clumps for the batter to fight through.
- Keep a spare bowl of ice water nearby to re-chill the batter bowl if it starts to warm up midway through frying.
FAQ
Why is my tempura batter heavy or greasy instead of light?
This is almost always overmixing or warm ingredients. Mix only until barely combined with lumps still visible, and keep both the water and the bowl ice-cold throughout.
Can I make tempura batter ahead of time?
No, mix it right before frying. The batter loses its lightness within about 20-30 minutes as the flour hydrates and gluten develops, even if kept cold.
What oil temperature is best for tempura?
340-350°F (170-175°C) is the sweet spot. Check it with a thermometer between batches, since adding cold food drops the temperature each time.
Can I make tempura batter gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour. The cornstarch already in the recipe helps keep the texture light even without wheat flour.
