What makes rice flour and cornstarch ideal for this tempura batter?

Rice flour and cornstarch are key to achieving the light, crispy texture that defines tempura. Rice flour adds a delicate crunch, while cornstarch helps create a smooth batter and prevents the coating from becoming too dense. Together, they ensure the batter stays crisp and airy after frying.

Why is cold water used in the batter, and can I use ice water instead?

Cold water slows gluten formation in the batter, keeping it light and preventing it from becoming chewy. Ice water is even better as it helps maintain a lower temperature during mixing, which is crucial for achieving the signature crispiness of tempura.

How do I know when the oil is at the right temperature for frying?

The oil should be heated to 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small amount of batter into the oil—if it sizzles immediately and floats to the top, the oil is ready. If the batter sinks or burns quickly, the oil is either too cold or too hot.

How can I prevent the tempura from becoming soggy after frying?

To keep the tempura crispy, drain it on paper towels immediately after frying to remove excess oil. Avoid stacking the fried pieces, as this can trap steam and make them soggy. Serve the tempura immediately for the best texture.

Crispy Herb Tempura Batter Recipe

Name: Crispy Herb Tempura Batter
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Japanese
Ingredients: 25 g Parsley; 125 g Yellow Bell Pepper; 500 g Whole Farm Premium Rice Flour/Rice Atta; 1 kg Supreme Harvest Iodized Salt; 1 pc (50 g) On1Y Pepper Grinder; 100 g The Select Aisle Baking Soda; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 1 Combo Fortune Rice Bran 1L & Mustard Oil 1L Pet

Japanese cuisine · 370 calories

About this recipe

A light and crispy tempura batter perfect for frying vegetables or paneer, tailored to Jain dietary preferences. This batter is infused with fresh parsley for a flavorful twist.

Ingredients

25 g Parsley
125 g Yellow Bell Pepper
500 g Whole Farm Premium Rice Flour/Rice Atta
1 kg Supreme Harvest Iodized Salt
1 pc (50 g) On1Y Pepper Grinder
100 g The Select Aisle Baking Soda
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
1 Combo Fortune Rice Bran 1L & Mustard Oil 1L Pet

Instructions

1. In a mixing bowl, sift together 1/2 cup cornstarch, 1/2 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon baking soda.
2. Gradually add 3/4 cup cold water to the dry ingredients, stirring gently until a smooth, thin batter forms.
3. Chop your choice of vegetables such as bell peppers, zucchini, or cauliflower into bite-sized pieces, ensuring they are Jain-compliant.
4. Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
5. Dip the prepared vegetables into the batter, ensuring they are evenly coated, and carefully place them into the hot oil.
6. Fry the vegetables in batches until they are golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. Garnish the fried vegetables with 2 tablespoons of freshly chopped parsley and serve immediately.

How to make Crispy Herb Tempura Batter

Mix the batter. Sift 1/2 cup cornstarch, 1/2 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon baking soda, then stir in 3/4 cup cold water until thin and smooth.
Prep and heat oil. Chop bell peppers, zucchini or cauliflower into bite-sized pieces and heat oil in a deep frying pan over medium heat to 350°F (175C).
Fry in batches. Dip the vegetables in the batter to coat evenly and fry in batches for about 2-3 minutes until golden and crisp, then drain on paper towels.
Garnish and serve. Garnish the fried vegetables with 2 tablespoons of freshly chopped parsley and serve them immediately while crisp.

Frequently asked questions

What makes rice flour and cornstarch ideal for this tempura batter?: Rice flour and cornstarch are key to achieving the light, crispy texture that defines tempura. Rice flour adds a delicate crunch, while cornstarch helps create a smooth batter and prevents the coating from becoming too dense. Together, they ensure the batter stays crisp and airy after frying.
Why is cold water used in the batter, and can I use ice water instead?: Cold water slows gluten formation in the batter, keeping it light and preventing it from becoming chewy. Ice water is even better as it helps maintain a lower temperature during mixing, which is crucial for achieving the signature crispiness of tempura.
How do I know when the oil is at the right temperature for frying?: The oil should be heated to 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small amount of batter into the oil—if it sizzles immediately and floats to the top, the oil is ready. If the batter sinks or burns quickly, the oil is either too cold or too hot.
How can I prevent the tempura from becoming soggy after frying?: To keep the tempura crispy, drain it on paper towels immediately after frying to remove excess oil. Avoid stacking the fried pieces, as this can trap steam and make them soggy. Serve the tempura immediately for the best texture.