TEMPURA BATTER 101
- Cooking Time: 30
- Servings: 8
- Preparation Time: 30
- Ingredients for a 1 pint Creative Whip:
- 1 cup cold water or chilled vodka
- 1 cup all-purose or rice flour
- 1/4 teaspoon salt
Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps.
Strain through a fine mesh sieve.
Pour the smooth batter into your iSi Creative Whip.
Screw on one iSi soda charger – not the silver cream charger – but a gold soda charger. Shake vigorously about 5 times.
Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies – like the green beans in the photo above – or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until you’re ready to fry.
To serve, preheat oil to 375°F and fry battered pieces until light golden. Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.
Your finished tempura dishes will be light and crisp enough to challenge even a tempura master chef!
Tip: Use fine sea salt which dissolves more quickly. Rice flour (found in Asian supermarkets) produces an even crunchier bite but all-purpose flour works just fine too. Replace part or all the water with vodka which evaporates even faster in the hot oil, producing an even crunchier crust.