The Quickest, Easiest Tempura Batter Recipe

Gather the ingredients. The Spruce / Ahlam Raffii In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside. The Spruce / Ahlam Raffii In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated. The Spruce / Ahlam Raffii Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter. The Spruce / Ahlam Raffii Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy. The Spruce / Ahlam Raffii The batter is now ready for immediate use. If for some reason the batter won't be used right away, place it in the refrigerator temporarily (for a few short minutes) to keep it ice cold until you're ready to deep-fry your tempura. Do not store in the fridge for an extended period of time. The Spruce / Ahlam Raffii