3 Easy Homemade Tempura Batter Recipe (Gluten-Free & Vegan)
Looking for the secrets of making a delicious tempura at home? Learn how to make tempura batter in this recipe and make the perfect crispy tempura!
Ingredients
Instructions
- Egg mixture: In a large bowl, beat the egg until the yolk and white are well combined. (Skip this step for the vegan option.) Then, add water and mix until combined.
- Combine with Flour: Sift the dry ingredients with a strainer and combine to make the batter.
- Use the Better: Dip your choice of ingredients, such as vegetables and seafood, into the batter, and deep-fry them at medium heat (170°C/340°F) until cooked.
Notes
- Use low-protein flour - Use cake flour with a lower gluten content (about 7%). Do not use bread flour with a high gluten content (about 13%). You can substitute it with all-purpose flour, which is 8%.
- Use cold water - Use cold water or ice water rather than lukewarm water because gluten is easily formed when the temperature is high. It's also better to chill the flour if possible.
- Shift the flour - Shifting the flour makes the texture finer and airy batter.
- Do not mix it until smooth - If you combine the batter ingredients too much, the gluten will be formed, and your Tempura will be heavy and chewy.
- The timing to make the batter - The batter will start to become sticky over time, so it's better to make it right before frying.
Video
Nutrition
Serving: 1servingCalories: 107kcalCarbohydrates: 19gProtein: 4g
This nutritional information is estimated and provided for general reference only.