Easy Crispy Tempura Batter Recipe

I found a shockingly simple Tempura Batter with one quick trick that makes frying vegetables and shrimp faster and more foolproof than you’d expect.

I love a batter that looks accidental but somehow works every time. This Easy Crispy Tempura Batter will have you frying up fresh vegetables, shrimp, and so much more, and wondering why you ever bought those frozen bags.

I keep it annoyingly simple, relying on all-purpose flour and ice cold club soda to give that lacy, crackly texture. It feels almost wrong that something so light can be so addictive, like a guilty trick.

Call it my secret, call it the best Tempura Batter you’ll try, but be warned: once you start, you wont stop testing every veggie in sight.

Ingredients

• All-purpose flour: Gives structure and carbs, makes batter light but can be heavy if overworked.
• Cornstarch or potato starch: Adds extra crispiness, cuts gluten, mostly starch so no real nutrition.
• Baking powder (optional): Helps puff the batter slightly, gives airy texture when you want fluff.
• Fine salt: Enhances flavor, brings out sweetness in vegetables and seafood, small amount only.
• Large cold egg: Binds ingredients, adds protein and richness, cold egg keeps batter bubbly.
• Ice cold club soda or sparkling water: Carbonation lightens batter, creates bubbles for crisp shell, use very cold.
• Neutral oil for frying: Provides high heat frying, mostly fat so not healthy if eaten too much.

Ingredient Quantities

• 1 cup (125 g) all-purpose flour
• 1/3 cup (45 g) cornstarch or potato starch
• 1/2 teaspoon baking powder (optional)
• 1/2 teaspoon fine salt
• 1 large cold egg
• 1 cup (240 ml) ice cold club soda or sparkling water
• About 4 cups (1 L) neutral oil for frying

How to Make this

1. Combine 1 cup (125 g) all purpose flour, 1/3 cup (45 g) cornstarch or potato starch, 1/2 tsp fine salt and 1/2 tsp baking powder (optional) in a bowl and whisk lightly to mix, dont overwork it.

2. In a separate bowl beat 1 large cold egg then pour in 1 cup (240 ml) ice cold club soda or sparkling water, stir just to combine; keeping everything ice cold is key so place the bowl over a bigger bowl of ice if you can.

3. Pour the cold wet mix into the dry mix and stir very briefly with chopsticks or a fork until mostly combined; leave some lumps, the batter should be thin and runny like heavy cream, not smooth pancake batter.

4. If batter is too thick add tiny splashes of more cold club soda until it coats a spoon and drips slowly; if too thin it wont cling, so aim for a light coating consistency.

5. Heat about 4 cups (1 L) neutral oil in a deep pot to 350 to 375 F (180 to 190 C). Use a thermometer if possible, or drop a little batter in to test it should sizzle and puff up immediately.

6. Pat vegetables, shrimp or whatever youre frying very dry with paper towels; dusting them lightly with a little flour or cornstarch helps the batter stick, especially for wet items.

7. Dip items in the batter, let excess drip off, then gently lower into the hot oil. Fry in small batches so oil temp stays steady, and dont overcrowd the pan.

8. Fry until pale golden and crisp, usually 1 to 4 minutes depending on size. Turn pieces if needed, shrimp will be quick, root veg take longer.

9. Remove to a wire rack or paper towels to drain, season immediately with a pinch of salt. If making ahead keep finished pieces in a single layer on a baking sheet in a 200 F (95 C) oven to stay crisp.

10. Reheat tips: crunchy is best right away, but to revive leftovers re-fry briefly or bake at 375 F (190 C) on a rack until crisp; avoid microwaves, they make tempura soggy.

Equipment Needed

1. Medium mixing bowl (for dry ingredients)
2. Small mixing bowl (for the cold wet mix; you can sit it over a bigger bowl of ice)
3. Measuring cups and measuring spoons
4. Whisk (or a fork)
5. Chopsticks or an extra fork (to stir the batter briefly and dip items)
6. Deep heavy pot or Dutch oven for frying
7. Candy/fry thermometer or an instant read thermometer
8. Spider/skimmer or slotted spoon plus tongs (to lower and remove pieces)
9. Wire rack set over a rimmed baking sheet (for draining and keeping crisp)
10. Paper towels (for patting items dry and quick draining)

FAQ

Easy Crispy Tempura Batter Recipe Substitutions and Variations

• All-purpose flour: Swap with 1 cup cake flour for a lighter, airier batter, or use 1 cup rice flour for extra crisp. If you use 100% rice flour, cut the cornstarch to about 2 tablespoons.
• Cornstarch or potato starch: Use tapioca starch or arrowroot instead. Tapioca gives great crunch, arrowroot may brown faster so keep an eye on oil temp.
• 1 large egg: For egg-free, use 3 tablespoons aquafaba (chickpea brine), or whisk 1 tablespoon cornstarch with 2 tablespoons ice water plus a splash more sparkling water to help bind.
• 1 cup ice cold club soda or sparkling water: Substitute 1 cup very cold seltzer or 1 cup ice cold lager/pilsner for extra bubbles and a touch of flavor. Alcohol helps the batter crisp up.

Pro Tips

– Keep everything really cold, not kinda cold. Chill the wet bowl, the club soda, even the utensils if you can; cold batter stays light and puffy, warm batter gets gluey fast, so work quick and keep ice handy.

– Mix almost nothing, count your stirs: roughly 6 to 10 turns with chopsticks or a fork and stop. Leave lumps, overmixing wakes up the gluten and makes the coating heavy.

– Protect your oil temp. Fry in small batches so the oil recovers, use a thermometer if you have one, or the wooden chopstick/bubble test to check heat. If the oil falls too much wait for it to come back up before adding more, otherwise you get oily, soggy pieces.

– For extra long lasting crunch, drain on a wire rack in a single layer and season right away so salt sticks. To revive leftovers, re-fry for a few seconds at high temp or bake on a rack in a hot oven, microwaves will ruin the crisp.