Tempura Batter for Fish and Vegetables

From: Chef #1314642

On Oct 21, 2009

This was great I used tapico flour instead of Cornstarch and added a pinch of baking soda since I did not use the beer. I about gave up on trying this after not understanding that the batter should be thick. I watched a cooking show about it and decided to give it another try. This also keep my house from smoking up when I bread and fry.

From: WW Girl

On Jul 23, 2009

I did like this. I used ice water but next time I think I will try beer. I dipped the chicken in all purpose flour to make the batter stick and it worked great.

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.

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!