Please log tempura batter with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together.

Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 18 people, some anonymous, worked to edit and improve it over time. There are 12 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 352,944 times. If you’ve enjoyed tempura in Japanese restaurants, you know that the dish is an unforgettable treat. Although tempura may seem exotic, it isn’t difficult to make at home.

Nearly any food can be fried in tempura batter, including fish, squid, prawns, cauliflower, zucchini, broccoli, onion, carrot, cucumbers, or even chunks of fruit or squash blossoms. The result is hot, golden brown, light and crispy. Place about a cup of ice water in a medium-sized mixing bowl. Remove the egg from the refrigerator just before adding, as the egg should be well-chilled. 8 teaspoon of baking soda into the egg mixture. Mix the batter lightly and don’t worry about a few small lumps of unmixed flour. Too much mixing will result in doughy, non-crispy tempura.