Tempura

Ingredients

Batter
Dry
½ cup —all-purpose flour
½ cup —corn starch
1 tsp —kosher salt
Wet
1 —large egg
¾ cup —cold light beer or seltzer water
Dipping Sauce
Possibility 1
~¼ cup —mayonnaise
~2 tsp —sriracha
1 —clove garlic, crushed
Possibility 2
~4 tbsp —soy sauce
~4 tbsp —rice wine vinegar
~1 tbsp —brown sugar

Method

Prep

  • Cut vegetables into small chunks
    • suggestions: cauliflower, broccoli, pumpkin, zucchini, sweet potato, carrots, green beans
  • Set up a landing pad: half sheet pan with a cooling rack covered with paper towels
  • Make dipping sauce
  • optional: coat the veggies in flour so the batter attaches better

Set up fryer

  • Fill 5 quart pot ~1⁄3 full with vegetable oil
  • Heat to a target of 375–400°F

Make tempura batter

  • This batter should be kept cold, refrigerating once combined if necessary
  • Whisk dry ingredients together in a small mixing bowl
  • Whisk egg in a medium mixing bowl
  • Whisk in cold beer
  • When ready to fry
    • Add dry ingredients and whisk until just combined (some lumps and visible flour are ok)

Fry

  • In batches
    • Dip vegetables in the batter with tongs or chopsticks, drain for a few seconds
    • Add to hot oil and cook until puffy and lightly golden (1–3 minutes)
    • Transfer tempura to landing pad, salt
  • Serve immediately

Notes

Alton Brown says that tempura may be held in a 200°F oven for up to 30 minutes, though the texture is compromised.

References