Tempura Batter

Name: Tempura Batter
Cuisine: Asian, Japanese
Ingredients: 2 large room-temperature egg whites; Approximately 2 cups rice flour, divided, plus additional for dredging; Approximately 1 cup cold seltzer water; Salt and pepper to taste

4 steps

This wheat-free, gluten-free, dairy-free recipe for Japanese tempura batter can be used to coat meat, seafood, cubed tofu, or vegetables, then fried.

Updated at: Thu, 17 Aug 2023 13:41:15 GMT

Nutrition balance score

Good

Glycemic Index

High

Nutrition per serving

Calories1196.4 kcal (60%)

Total Fat4.6 g (7%)

Carbs255 g (98%)

Sugars0.9 g (1%)

Protein26.2 g (52%)

Sodium917 mg (46%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2egg whites

large, room-temperature

2 cupsrice flour

divided, plus additional for dredging

1 cupseltzer water

Instructions

Step 1

In a bowl, mix together 2 large room-temperature egg whites and 1 cup of rice or other non-wheat flour. Slowly add flour until the egg is entirely absorbed. The mixture should be lumpy at this point.

Step 2

Very slowly, stir in approximately 1 cup seltzer water until batter is smooth and easy to stir, but still thick enough to coat the back of a spoon when you lift it up. The texture should be slightly runnier than pancake batter. Season batter very generously with salt and pepper.

Step 3

To fry, dredge meat, seafood, drained and cubed tofu, or vegetables in a small amount of the same flour you used for the batter. Shake off excess flour and dip in tempura batter. Shake off excess batter and fry in a neutral-tasting high-heat frying oil, such as canola, corn, safflower, peanut, or sunflower, until batter is golden-brown on all sides.

Step 4

Remove from oil and drain on paper towels before serving hot.

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