Ultimate Tempura Batter Recipes

I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.

Provided by pressurecooker

Categories     Healthy

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

• Ingredients

Make this batter and then use it immediately -- you'll want to have your cooking oil hot and ready to go, as well as have prepped all the items to be fried.

Provided by Food Network

Time 5m

Yield 4 1/4 cups batter

Number Of Ingredients 4

• Ingredients

I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and it was WONDERFUL! My whole, non-cultural family loved it, even my brother who hardly eats anything (besides mac & cheese and McDonald's) said it was awesome! EDIT: Site editors added complementary sauce recipe on 10/4/21.

Provided by Esuka

Categories     Vegetable

Time 35m

Yield 25-35 vegetable pieces

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 36.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 13.3, Sodium 45.1, Carbohydrate 6.8, Fiber 0.2, Sugar 0.1, Protein 1.2

Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.

Provided by Daddy Cooks

Time 10m

Yield 6

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g

This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.

Provided by Sophie Godwin - Cookery writer

Categories     Snack, Treat

Time 5m

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium