Crispy Herb Tempura Batter Recipe

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

• 50G Picard Chopped Flat Parsley
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 100G Borwicks Bicarbonate Of Soda, 100G
• 420G Kingsford Corn Starch, 420G
• - Ktc Vegetable Oil

Instructions

1. 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. 2. Gradually add 3/4 cup cold water to the dry ingredients, stirring gently until a smooth, thin batter forms.
3. 3. Chop your choice of vegetables such as bell peppers, zucchini, or cauliflower into bite-sized pieces, ensuring they are Jain-compliant.
4. 4. Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
5. 5. Dip the prepared vegetables into the batter, ensuring they are evenly coated, and carefully place them into the hot oil.
6. 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. 7. Garnish the fried vegetables with 2 tablespoons of freshly chopped parsley and serve immediately.

Frequently asked questions

Why is cornstarch used in the tempura batter?

Cornstarch is a key ingredient in this recipe as it helps create a light, crispy texture in the tempura batter. It reduces the gluten development from the flour, ensuring the coating stays delicate and doesn't turn chewy after frying.

How can I ensure the batter has the right consistency?

The batter should be smooth and thin, almost like a runny pancake batter. Gradually adding cold water while stirring helps achieve this consistency. Avoid overmixing, as it can make the batter heavy and affect the crispiness.

What is the best way to maintain the oil temperature at 350°F (175°C)?

Using a kitchen thermometer is the most accurate way to monitor oil temperature. If you don't have one, drop a small amount of batter into the oil; it should sizzle immediately and rise to the surface without burning. Overheating the oil can cause the batter to brown too quickly before the vegetables are cooked through.

How can I prevent the fried vegetables from becoming soggy after cooking?

To keep the fried vegetables crispy, let them drain on paper towels immediately after frying to remove excess oil. Avoid stacking them, as the steam can make them soggy. Serve them immediately for the best texture.