- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tempura batter recipes
Posted on 4/18/18 at 8:20 pm
Posted on 4/18/18 at 8:20 pm
I’ve been searching, and it seems everyone makes it different. Does anyone make this regularly and want to share a recipe fo it, please?
TIA
TIA
2
Posted on 4/18/18 at 8:47 pm to CoachChappy
2 things I've learned in cooking classes: ice cold water, and sift flour into water/egg yolk mixture. Stir around several times with chopstix - do NOT overmix batter
Posted on 4/18/18 at 8:57 pm to Got Blaze
I’ve seen ice water as part of the process. Any tips on a recipe?
Posted on 4/18/18 at 9:09 pm to CoachChappy
- Use peanut oil for frying (fries cleaner)
- Use a blend of cornstarch and AP flour... I usually do a 3:1/2:1 cornstarch to AP flour. Have used rice flour instead of AP flour to make it crispier but it isn't necessary
- Instead of ice water, use ice cold vodka. It blisters and creates a really nice texture.
- Use 1-2 eggs depending on how much you're frying.
- You want a batter consistency close to pancake batter (maybe even a bit thinner).
If you tell me what/how much you're frying, I can type you up something real quick.
- Use a blend of cornstarch and AP flour... I usually do a 3:1/2:1 cornstarch to AP flour. Have used rice flour instead of AP flour to make it crispier but it isn't necessary
- Instead of ice water, use ice cold vodka. It blisters and creates a really nice texture.
- Use 1-2 eggs depending on how much you're frying.
- You want a batter consistency close to pancake batter (maybe even a bit thinner).
If you tell me what/how much you're frying, I can type you up something real quick.
This post was edited on 4/18/18 at 9:12 pm
Posted on 4/18/18 at 9:50 pm to rbWarEagle
Shrimp and shishito peppers
Posted on 4/18/18 at 9:58 pm to CoachChappy
I'd say something like this per pound:
-Peanut oil
-3/4 cup cornstarch
-1/4 cup AP flour/cake flour
-1 large egg
-1/2 cup vodka (ice cold)
-1/2 cup water (ice cold)
-Kosher salt to taste
I've done more vodka than water before but that was for Korean fried chicken, so it's really a matter of preference. You could also go 1/2 cup each of the flour and cornstarch if you want the batter to be a bit softer.
Eyeball the batter once you've got the ingredients added together and add more dry/wet ingredients to reach a pancake batter (slightly runnier, preferably) consistency. Careful when dropping in the oil, the vodka and water tend to pop. If your first batch comes out a little heavy on the batter just add more water.
-Peanut oil
-3/4 cup cornstarch
-1/4 cup AP flour/cake flour
-1 large egg
-1/2 cup vodka (ice cold)
-1/2 cup water (ice cold)
-Kosher salt to taste
I've done more vodka than water before but that was for Korean fried chicken, so it's really a matter of preference. You could also go 1/2 cup each of the flour and cornstarch if you want the batter to be a bit softer.
Eyeball the batter once you've got the ingredients added together and add more dry/wet ingredients to reach a pancake batter (slightly runnier, preferably) consistency. Careful when dropping in the oil, the vodka and water tend to pop. If your first batch comes out a little heavy on the batter just add more water.
This post was edited on 4/19/18 at 8:47 am
Posted on 4/18/18 at 10:04 pm to rbWarEagle
Hell yes
Posted on 4/18/18 at 10:07 pm to CoachChappy
Good luck, hope you like the result
Posted on 4/18/18 at 10:09 pm to rbWarEagle
I’ll post when I try it out.
Posted on 4/18/18 at 10:20 pm to CoachChappy
Solid. Try a couple peppers first and if you feel like the batter is off, add a little more cold water and up the flour closer to even with the cornstarch.
Posted on 4/19/18 at 5:33 am to rbWarEagle
quote:
-3/4 cup cornstarch
-1/4 cup AP flour/cake flour
-1 large egg
-1/2 cup vodka (ice cold)
-1/2 cup water (ice cold)
-Kosher salt to taste
Have you ever substituted club soda for the water?
Posted on 4/19/18 at 6:36 am to CoachChappy
I'm just gonna throw this out there.. If you're in New York City in Lower Manhattan, Dallas BBQ has the best vegetable tempura. The batter is light, golden and crispy. I used to work there, at the Upper East Side location and thinking about it makes me want to book a flight to the city.
This post was edited on 4/19/18 at 6:41 am
Posted on 4/19/18 at 8:45 am to BigDropper
I have and I’m not sure it makes a huge difference when you’re using vodka. That said, it certainly doesn’t hurt and could make the batter a little lighter. I just wouldn’t make a run to the store over it if I had everything else.
Also, wanted to add, there is a lot of wiggle room in terms of the consistency and it’s a matter of preference. If you want the super light and airy batter, make the dipping batter the consistency of heavy cream. If you like a thicker crust, closer to pancake batter is preferable.
Also, wanted to add, there is a lot of wiggle room in terms of the consistency and it’s a matter of preference. If you want the super light and airy batter, make the dipping batter the consistency of heavy cream. If you like a thicker crust, closer to pancake batter is preferable.
This post was edited on 4/19/18 at 8:51 am
Posted on 4/19/18 at 6:23 pm to rbWarEagle
Good details here compadre! Appreciate the insight.
Posted on 4/19/18 at 7:33 pm to BigDropper
Added to recipe thread for inclusion in the next recipe collection.
Thanks.
Thanks.
Posted on 4/19/18 at 10:07 pm to Stadium Rat
Oh, damn. Should have been a little more helpful. 
Oil should be around 375 degrees (you want it to be quite hot so the runny batter hardens quickly). Cook time should be around 2 minutes for veggies/fish. Unless you’re doubling or tripling the recipe, don’t worry too much about over-mixing the batter (you want it fairly well incorporated, just don’t go overboard). In the case that you are multiplying the recipe, you should try to avoid over-mixing as it may result in gluten formation which could lead to a less desirable end product. Final note, if you don’t have a large pot to fry in, it may be helpful to put your batter bowl in an ice bath to keep it as cold as possible while you wait. I usually have the vodka in the freezer, so it’s as cold as possible.
Oil should be around 375 degrees (you want it to be quite hot so the runny batter hardens quickly). Cook time should be around 2 minutes for veggies/fish. Unless you’re doubling or tripling the recipe, don’t worry too much about over-mixing the batter (you want it fairly well incorporated, just don’t go overboard). In the case that you are multiplying the recipe, you should try to avoid over-mixing as it may result in gluten formation which could lead to a less desirable end product. Final note, if you don’t have a large pot to fry in, it may be helpful to put your batter bowl in an ice bath to keep it as cold as possible while you wait. I usually have the vodka in the freezer, so it’s as cold as possible.
Posted on 4/19/18 at 10:11 pm to BigDropper
No problem, glad to help. Tempura is one of those things that people believe is difficult and recipe writers, I’ve found, often overcomplicate. In reality, if you use the right ingredients, use frozen vodka, really cold water/seltzer water, and get the right consistency, it’s hard to make a bad product.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News