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crispy golden homemade tempura

Crispy Golden Tempura

This crispy golden tempura delivers restaurant-quality results with an ultra-light coating that creates the perfect crunch while keeping seafood tender and vegetables crisp. The secret lies in the barely-mixed, cold batter that produces that signature delicate, airy texture that makes tempura so irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups flour
  • 3 egg yolks
  • 2 cups very cold water ice cold is best
  • oil for frying vegetable, canola, or peanut oil
  • assorted seafood and vegetables such as shrimp, scallops, halibut, mushrooms, cauliflower, sweet potato slices

Equipment

  • Deep pot or fryer
  • Spider strainer or slotted spoon
  • Thermometer

Method
 

  1. Heat oil to exactly 375°F in a deep pot or fryer. The right temperature is crucial - too cool and your tempura will be soggy, too hot and it'll burn.
  2. While the oil heats, prepare your batter by combining the egg yolks with the very cold water. Consider adding an ice cube to keep everything chilled, which prevents gluten development.
  3. Add the flour to your egg-water mixture, but stir only gently from the bottom of the bowl. Leave the lumps and bits of flour floating on top - they're essential for the perfect texture.
  4. Pat your chosen seafood and vegetables completely dry with paper towels. Moisture makes the oil spatter and prevents crispiness.
  5. Dip each piece into the batter, allowing excess to drip off for a few seconds.
  6. Working in small batches, carefully lower a few pieces into the hot oil, being careful not to crowd the pot, which would lower the temperature too much.
  7. Fry for just 1-2 minutes until your tempura turns a beautiful golden color. You're not looking for brown, just a delicate gold.
  8. Use a spider strainer or slotted spoon to remove the pieces, letting excess oil drip back into the pot before transferring to paper towels to drain.
  9. Serve immediately while still hot and crispy, alongside dipping sauce of your choice.

Notes

The key to perfect tempura is keeping everything ice-cold and not overmixing the batter. Those lumps you see are actually perfect! For the best results, use a neutral oil with a high smoke point and maintain a steady 375°F temperature throughout cooking.
Traditional tempura sauce (tentsuyu) makes an excellent accompaniment, but ponzu, sweet chili sauce, or simple soy sauce with grated ginger work beautifully too. Serve with steaming white rice and pickled ginger for a complete meal.
Store any leftover batter in the refrigerator for up to 24 hours, though fresh batter always yields the crispiest results.