How to Make Tempura Batter

Tempura batter is primarily used to fry shellfish and root vegetables. Good tempura batter requires minimal beating and ice-cold water. The cold prevents the batter from absorbing excess oil so it stays crispy and light. Tempura mix is readily sold in supermarkets, but a homemade version is possible with water, eggs and flour.

How to Make Tempura Batter (Image: CRP photo)

Things You'll Need

  • 2 cups all-purpose flour

  • 2 tbsp. baking powder

  • 1/4 cup cornstarch

  • 1 tsp. baking soda

  • 2 eggs, slightly beaten

  • 1 tsp. salt

  • 1-1/2 cups ice-cold water

Step 1

How to Make Tempura Batter (Image: CRP photo)

Combine the flour, baking powder, baking soda and cornstarch in a large bowl.

Step 2

How to Make Tempura Batter (Image: CRP photo)

Add the eggs, salt and water to the bowl. Beat the mixture with a fork until the flour is moist. Lumps may appear, but don't worry about that.

Step 3

How to Make Tempura Batter (Image: CRP photo)

Coat seafood and vegetables immediately with the tempura batter.

References & Resources