Tempura Batter Recipe

Name: Tempura Batter
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 egg whites; 1 cup all-purpose flour; 0.66666668653488 cup cold water

Tempura Batter Recipe

This simple, crispy tempura batter will give your vegetables or shrimp that perfect light, golden coating. Its quick and easy to make, and the results are always a hit!

Ingredients

2 egg whites
1 cup all-purpose flour, sifted
cup very cold water or chilled sparkling water

Directions

Step 1: Gather all your ingredients together to ensure everything is ready for the next steps.

Step 2: Beat the egg whites in a chilled bowl until they become frothy.

Step 3: Gently stir in the sifted flour and cold water into the egg whites. Mix until the flour is just moistened. Its okay if there are some lumps in the batter this will help achieve the crispy texture.

Step 4: Now the batter is ready for use! You can coat dry vegetables or shrimp with flour or cornstarch first, then dip them into the tempura batter for an even coat.

Step 5: Deep fry the coated items in hot oil (around 350F) until golden brown and crispy. Serve with a spicy dipping sauce of your choice for an extra kick!

Cook's Note

For best results, use chilled sparkling water for an extra light and airy batter. Make sure the oil is hot enough to fry the tempura if its too cool, the coating might absorb excess oil and become soggy.

Nutrition Facts (per serving)

Calories: 81
Fat: 0g
Carbohydrates: 16g
Protein: 3g
Sodium: 20mg
Fiber: 1g
Calcium: 5mg
Iron: 1mg
Potassium: 41mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tempura Batter Recipe

Tempura Batter: History, Regional Differences, and Fun Facts

Origin and History of Tempura Batter

Tempura, a beloved dish in Japanese cuisine, is renowned for its light, crispy texture. While it is considered a quintessential Japanese food today, its origins are linked to Portuguese missionaries who arrived in Japan in the 16th century. The word "tempura" is derived from the Latin word "tempora," referring to periods of fasting in the Christian calendar when meat was forbidden, and vegetables and fish were consumed. The Portuguese introduced the technique of battering and deep-frying, which was later adapted by the Japanese to create the lighter and fluffier version we enjoy today. The batter itself is a simple mixture of egg whites, flour, and cold water, but it creates a golden crust that enhances the flavors of vegetables, seafood, and even meats.

Regional Variations of Tempura

Though tempura is enjoyed throughout Japan, regional variations exist, each with its unique twist. In Tokyo, tempura is

FAQ about Tempura Batter Recipe

Leftover tempura batter should be used immediately for the best results. However, if you need to store it, you can keep it in an airtight container in the fridge for up to 24 hours. Keep in mind that the batter may lose some of its crispiness after storing.

Freezing tempura batter is not recommended as the texture may be affected upon thawing. It is best to prepare the batter fresh before use for optimal crispiness.

You can prepare the tempura batter in advance, but it is advised to use it within a few hours of preparation for the best results. If made ahead, store it in the fridge and avoid overmixing when you're ready to use it.

If your tempura batter is too thick, you can add a little more cold water or sparkling water to thin it out. Add it gradually to avoid making the batter too runny.

Yes, you can substitute water with sparkling water or club soda to make the batter lighter and crispier. You can also experiment with adding seasonings like salt, pepper, or garlic powder to enhance the flavor of the batter.

To make your tempura batter crispier, ensure that your oil is hot (around 350°F or 175°C) before frying. Also, use chilled ingredients, especially the water and egg whites, and avoid over-mixing the batter—it's okay if it's a little lumpy.

For the best coating, lightly dust the food (such as shrimp or vegetables) with flour or cornstarch before dipping it into the tempura batter. This helps the batter adhere better and results in a crispier finish.

Yes, you can use tempura batter for a variety of foods, including fish, chicken tenders, mushrooms, and even sweet potatoes. Just make sure the oil is at the correct temperature for frying to ensure a crispy texture.

It is recommended to use neutral oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying tempura. These oils will not overpower the delicate flavor of the batter.

Yes, you can adjust the quantity of egg whites to suit your preference. For a lighter batter, you may increase the amount of egg whites, but be careful not to over-whisk them, as this could make the batter too airy.

Comments

Jennifer Martin

10/06/2025 01:52:54 PM

Came out light and fluffy! I used one egg white and one whole egg. Added some salt, pepper and garlic powder to the flour. And used club soda instead of water.

Cindy in Pensacola

04/08/2020 09:43:31 PM

I really enjoyed this recipe. I sliced up some sweet potato and little florets of broccoli. I then did some shrimp and it was delicious. I did add some salt to the batter and it was perfect according to my picky husband. We dipped into some hot sweet chili sauce and it was superb. I did do the one whole egg and one egg white. I mixed that in the blender and then added the water and flour. Perfect texture. Thanks for the great little, simple recipe.

jktex

06/17/2020 08:35:37 AM

I whipped 2 egg whites, I didn’t have seltzer or club soda as others suggested so I combined a mix of water and ginger ale with the flour first and then slowly whipped it into the egg whites. Soooo fluffy. It covered 2 medium flounder fillets, a medium sliced onion and 1 cup of cubed butternut squash. I didn’t add any seasoning to the mix but I put a blend into the first layer of dry flour cover. Sprinkled salt as it came out of fryer.

Maya Kefalov

08/12/2020 10:52:03 PM

Loved the batter, was light in color but puffed us just right. Followed the recipe but added salt and pepper to the batter for fired green tomatoes. Did not dip in cornstarch before batter and it worked great. Also, used to fry turbot fish stakes - fantastic!

LoftyDill9257

08/10/2024 07:28:03 PM

I used beer instead of water added a small amount of baking power.Loved it . Perfection .Coconut crusted grouper bites dipped first in tempura batter

Chip Andrus

04/17/2017 12:36:05 PM

Turned out great! But can be improved with a few spices in the dry batter. I added Old Bay Seasoning and it made it better for my taste. Thanks!

tcasa

05/14/2019 01:19:38 AM

Delicious!! I have a severe food allergy so we make sushi & tempura at home, this was the lightest batter. I used club soda instead of water. Definitely a keeper!! Will make this again soon!

Brenda Briscoe

02/25/2019 12:24:56 AM

It turned out wonderfully. I’ve made this twice now. I like using The cooks Note and used Club Soda. So far my 1st go round, I made General Tso’s Chicken. Tonight I played and made Chicken Fingers & Funnel Cakes! IYummy ?? Lived it all! used Cinnamon & Sugar on some & Confectioners Sugar on the Funnel Cakes. Thanks for sharing an easy peasy recipe! I’ll use this a bunch

Jot

12/25/2014 07:07:27 PM

Made exactly as the recipe. Puffed up nicely on the onion rings and fish I made but was very light in color and bland tasting. Ended up adding one yolk for a double batch and that helped along with some basic spices to liven the taste up.

Theresa1168

09/07/2020 01:46:34 AM

Thank You for this awesome recipe, I loved it! I made it and it came out perfectly :) I didn't have any sparkling water but I had waterloo watermelon sparkling water, I used that and it made it light and fluffy!

Baking Nana

04/15/2014 05:30:06 PM

This is pretty good, using just egg whites does make for a lighter batter. I would suggest using Club Soda instead of cold water - that makes for an even lighter batter.

IndigoMango1467

06/23/2025 02:04:22 PM

Great!

ShinyEel9789

03/09/2025 07:50:22 PM

This batter was way too thick. I was making bang bang shrimp. They were heavily battered. Tasted ok but just too much

TwistyRoe4128

02/23/2025 07:46:53 AM

Needs seasoning

Andrew Clark

01/26/2025 11:48:56 PM

Made it twice already — still amazing.

PlumBasil5055

02/04/2024 02:06:55 AM

Used the recipe exactly as stated, king prawns for a lunch with mixed salad and the batter was still good later on cod fillets with chips

Brushjl

03/02/2023 02:36:09 AM

Perfect recipe, thanks

Dawn Casey-Lyles

12/12/2022 09:37:00 PM

Came out great, used soda water instead of water.

JumpyPoke5345

09/25/2022 06:46:53 PM

I’ve used this with Fish Chicken Tenders & zucchini Excellent I followed recipe except substituted cold club soda for water & spices in flour Only change I made was on Zucchini I did 1 egg & 1 egg white I dredged them in seasoned bread crumbs before frying & they were outrageous

Linda Okatch Mungayaka

08/24/2022 08:00:51 AM

Not much flavor

Cook Time: 15 minutes

Tempura Batter Recipe