Classic Tempura Batter

Name: Classic Tempura Batter
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Vegetable oil; 1 medium red bell pepper, cut into 1/2" wide strips; 1 medium yellow onion, cut into 1/2" rings; 1 medium head broccoli, cut into florets; 1/2 c. all-purpose flour; 1/2 c. cornstarch; 1 tsp. kosher salt, plus more for serving; 1 large egg, whisked; 3/4 c. chilled light beer or seltzer water; 1/4 c. mayonnaise; 2 tsp. hot sauce; 1 garlic clove, grated

By Lena AbrahamPublished: Mar 27, 2020

Approved by the Delish Test Kitchen

3.5

4 Ratings

Erik bernstein

Yields:

Prep Time:

10 mins

Total Time:

30 mins

Jump to recipe

You haven't had tempura at its best until you've had it freshly fried. This simple batter is totally worth deep frying in your home kitchen. We love serving them with a punchy, garlicky mayo for dipping, but all you really need is a squeeze of lemon. (P.s. this works for way more than just veggies—shrimp would also be killer.)

Made this? Let us know how it went in the comment section below!

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Ingredients

For vegetable tempura:

Vegetable oil
1
medium red bell pepper, cut into 1/2" wide strips
1
medium yellow onion, cut into 1/2" rings
1
medium head broccoli, cut into florets

For tempura batter:

1/2 cup
all-purpose flour
1/2 cup
cornstarch
1 tsp.
kosher salt, plus more for serving
1
large egg, whisked
3/4 cup
chilled light beer or seltzer water

For dipping sauce:

1/4 cup
mayonnaise
2 tsp.
hot sauce
1
garlic clove, grated

Directions

1. Step 1Fill a large, heavy-bottomed pot 1/3 to 1/2 full with vegetable oil. Heat oil over medium heat until a candy thermometer reads 375°.
2. Step 2Meanwhile, make tempura batter: in a large bowl, whisk to combine flour and cornstarch. Measure beer or seltzer into a liquid measuring cup, then stir in egg. Add liquid ingredients to dry ingredients and stir until just combined. (Some pockets of dry flour are OK!)
3. Step 3Add chopped vegetables and toss to coat. Transfer coated vegetables to the hot oil 2 to 3 pieces at a time, allowing excess batter to drip off before lowering into oil.
4. Step 4Fry, turning frequently, until vegetables are lightly golden, 1 to 2 minutes. Remove to a paper-towel lined plate and season with salt immediately. Continue frying in batches until all vegetables are cooked.
5. Step 5For sauce: in a small bowl, whisk together mayo, hot sauce, and garlic. Serve with tempura vegetables.