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3-Ingredient Tempura Batter

3-Ingredient Tempura Batter
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A light, crisp, and airy tempura batter made with just three pantry staples. Perfect for frying vegetables, shrimp, or seafood, this batter creates a delicate, shatteringly crisp coating that stays light and non-greasy.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 cup ice-cold water (240ml)
  • 1 large egg

Instructions

  1. Fill a medium bowl with 1 cup of ice-cold water. The extreme cold is essential for keeping the batter light and preventing gluten development, which would make the coating heavy. Place the bowl in the refrigerator or add a few ice cubes to maintain temperature.
  2. Crack 1 large egg into the ice water and whisk vigorously until the egg is fully incorporated and the mixture is pale and slightly frothy. The egg adds structure and helps the batter adhere to the food.
  3. Add 1 cup of all-purpose flour all at once. Using chopsticks or a fork in a cutting motion, gently stir the flour into the liquid until just combined—do not overmix. The batter should be lumpy, with some dry patches visible; overmixing develops gluten and results in a tough, bready coating.
  4. Let the batter rest in the refrigerator for at least 5 minutes while you heat the oil. This resting period allows the gluten to relax and the batter to hydrate fully, ensuring a crispier finish.
  5. Fill a heavy-bottomed pot or deep fryer with at least 2 inches of neutral oil (such as canola or vegetable). Heat the oil to 350°F (177°C) over medium-high heat. Use a deep-fry thermometer to maintain an accurate temperature—if the oil is too cool, the batter absorbs grease; if too hot, the exterior burns before the interior cooks.
  6. While the oil heats, prepare your choice of tempura dippers: pat dry vegetables (e.g., sweet potato slices, broccoli florets, zucchini) or shrimp (peeled, deveined, and tails on). Drying the food thoroughly ensures the batter clings evenly and does not slide off.
  7. Working in small batches, dip each piece into the batter, allowing excess to drip back into the bowl. The coating should be thin and even—too thick a layer will become doughy. Lower the battered pieces carefully into the hot oil to avoid splashing.
  8. Fry each batch for 2 to 3 minutes, turning occasionally, until the coating is pale golden and crisp. Do not crowd the pot; overcrowding drops the oil temperature and leads to soggy results. Use a slotted spoon or spider to transfer the fried pieces to a wire rack set over a baking sheet or a paper-towel-lined plate.
  9. Let the tempura drain briefly, then serve immediately. Tempura is best enjoyed fresh, as the crispness fades quickly. For a large batch, keep finished pieces warm in a 200°F (93°C) oven on a wire rack, but avoid covering or stacking.
  10. Season with a fine sprinkle of kosher salt or serve with a dipping sauce like tentsuyu (a mix of dashi, soy sauce, and mirin). The neutral batter lets the natural flavors of the dippers shine.

Notes

This batter is best used immediately but can be refrigerated for up to 1 hour. Do not attempt to store leftover batter—it will lose its carbonation and become dense. For best results, fry in small batches and maintain oil temperature at 350°F (177°C). Reheat leftover tempura in a 350°F (177°C) oven for 3-5 minutes to regain crispness; avoid microwaving. The nutrition values are for the batter only, not including oil absorbed during frying or the dippers themselves.

Nutrition

Keywords: tempura batter, 3 ingredient tempura, easy tempura batter, Japanese tempura, light crispy batter, tempura recipe, homemade tempura, vegetable tempura, shrimp tempura, deep frying batter

Find it online: https://copycatkitchenco.com/3-ingredient-tempura-batter/