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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 308g Recipe makes 1 1/2 cups) |
||
| Calories 399 | ||
| Calories from Fat 32 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 125mg | 41% | |
| Sodium 858mg | 35% | |
| Potassium 172mg | 4% | |
| Total Carbohydrate 74.0g | 24% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 0.6g | ||
| Protein 15.1g | 30% | |
Tempura Batter for Fish and Vegetables
By: Karen From Colorado
Jan 17, 2005
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.
1 1/2 cups
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup ice water or beer (if you desire a beer batter)
- 1 egg yolk
- 2 egg whites, stiffly beaten
Directions
1
Stir together flour, cornstarch and salt.2
Make a well in the center.3
Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.4
Add all at once to dry ingredients.5
Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.6
Fold in beaten egg whites.7
Use batter immediately.8
Heat oil or shortening to 400°F.9
Add 1 teaspoon salt.10
Dip fish, shrimp or vegetables into batter, swirling to coat.11
Fry a few pieces at a time 2 to 3 minutes or until golden brown.12
Drain on paper towels.13
Note: Make sure your vegetables are very very dry so the batter will stick better.
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- Course > Appetizers
- Main Ingredient > Seafood
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- Preparation > Time to Make > < 15 mins
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- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: Upthecreek Paddles
On Apr 5, 2009
What a terrific batter!!!! We just had broccoli, cauliflower, zucchini, mushrooms and onion rings and everthing turned out perfectly. I held back on the salt per ColCadsMom's suggestion only using about half of what the recipe called for and used beer...EXCELLENT!!!! I love the consistency and by the way, I doubled the recipe and had no problems with it at all. Thanks, Karen!
From: Jodid
On Feb 22, 2009
I used rice flour, only one egg white and only one TBSP of corn starch because the rice flour is pretty starchy as is. I'm making tempura for the third night in a row because this recipe is so good. Thank you!
From: ColCadsMom
On Apr 21, 2008
I used this recipe to batter and fry chicken pieces. It was easy to make, and tasted wonderful! My only change was to use 1 egg white, and the texture was absolutely perfect. I did have one problem, it was WAY too salty...so I might not use as much or any salt in the oil next time (I used peanut oil). I also used water as my liquid. I can't WAIT to make some cauliflower and mushrooms for my DH! Thanks so much!
From: islandgirl77551
On Jan 28, 2006
Great batter Karen! I used ice water because I didn't have beer. I did vegetables; zucchini, yellow squash and mushrooms. They tasted great and the batter stuck to them really well.
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