Wheat Tempura Batter
Prep 10M | Cook 5M | Enjoy in 15M
There are as many debates about Tempura batters as there are recipes. The one thing all agree on is all purpose wheat flour is the key to a crispy light batter. The trick is to keep the batter really cold, add the ice cubes just before you start to cook and work quickly!
3 cups assorted cut vegetables (pepper strips, broccoli, asparagus, cauliflower, mushrooms, onion wedges, zucchini strips, fresh whole green beans)
8-10 cups peeled and deveined large shrimp, scallops or calamari (optional)
2 cups canola oil
1 cup all purpose wheat flour
2 tablespoons cornstarch
1 ½ cups cold soda water
3-4 ice cubes
- Prepare vegetables and seafood to be battered. Vegetables and seafood must be dry. Pat seafood with a paper towel to absorb moisture.
- Line a baking tray with paper towel to transfer cooked ingredients to drain. Have two pairs of tongs ready – one pair to dip ingredients in batter, and another pair to turn and cook pieces in the oil.
- In a medium sized, deep metal saucepan heat canola oil until temperature reaches 375°F(190°C). Oil will have a slight shimmer. In a large deep bowl blend flour and cornstarch with a whisk. Quickly pour in soda water and whisk just until mixture is combined. There will be some lumps. Add two ice cubes, stir once or twice.
- Dip vegetables into the batter, allowing some of the batter to drip into the bowl before carefully placing in the hot oil. Cook only three to four pieces at a time or the oil temperature will drop and the tempura will be greasy. Cook vegetables before cooking seafood, if using.
- Fry turning once until the batter is light golden, about three to four minutes. Tempura can be kept hot, on a paper lined tray in a 300°F (160°C) oven until all pieces are cooked.