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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 vegetable pieces 24g Recipe makes 25 vegetable pieces) |
||
| Calories 35 | ||
| Calories from Fat 3 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 1mg | 0% | |
| Potassium 10mg | 0% | |
| Total Carbohydrate 6.7g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.0g | ||
| Protein 1.1g | 2% | |
Ultimate Tempura Batter
25 -35 vegetable pieces
Ingredients
Directions
1
In a large bowl place the egg yolks.2
Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.3
Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!4
To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.5
Coat selected large vegetables in batter and fry for a minute or two on each side.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Sunday Chef
On Aug 14, 2008
My first time making a tempura batter, this recipre was easy to make. I used the handle of my wooden spoon to mix the ingredients as we don't have chopsticks and that worked well. I also used a rice bran oil for frying. This was good as you can get it very hot. One thing I didn't think of was draining the oil off each piece. I piled them on top of each other which left those pieces at the bottom soggy. So next time I will be using a different method.
From: Nana Lee
On Oct 11, 2006
This is just a comment not a review. That said, I want to say this is the basic recipe I have used for tempura get togethers since the early '60s. I've used it for just about everything. My favorites are broccoli, cauliflower, chicken, snowpea pods(stick about 5-6 of them on a toothpick), small onions quartered(stick on toothpick, also), sweetpotatoes(yams), mushrooms(whole), pepper chunks, shrimp, and firm fleshed fish. We've even done dessert tempura with fruits and cake chunks, with chocolate dipping sauce and/or fruit sauces. Boy, did you bring back memories. This goes into my cookbook. Lee
From: Chef #226117
On Jun 29, 2005
Fantastic! I've tried several other tempura batter recipes, and this is by far the best! So simple!
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