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Sunday, 29 April 2018

The Best Tempura Batter

This recipe is a work in progress.  No pictures or video yet.  I was cheating while I am on my Keto Way Of Eating.  So it may be some time before any of my own pictures, or a video gets made.  

I've tried it and I can confirm, this is the BEST tempura batter I've ever run across.

The secret is to double fry.  

I was looking to batter the chicken wings we were going to have.  There is this pack of chicken wings you can get from Wal-Mart.  It's got about 26 or 27 pieces.  I used a Wok and Crisco lard.  First fry is about 8 minutes total, turning once to make sure all the batter got fried.  

The second fry was about 6 minutes, again, turning 1/2 way though, to make sure everything was golden brown.

I used a temperature probe stuck into the largest piece to ensure it was over 160 F.

I had the wings with my home made sweet and sour sauce.  Click  >>HERE<<   to see that recipe.

Oh, and cause I was cheating.  Later on, when I was having a few glasses of wine, watching a movie, I got hungry, I went back to the fridge and got the remainder of the wings.  Although the wings were cold, that batter was just as crunchy as when it came out of the 2nd fry.


3⁄4 cup cornstarch
1⁄4 cup flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup water
1 egg

Stuff you will need

Large Mixing Bowl


In the mixing bowl, add the first 5 ingredients and whisk together.

Lightly beat the egg and add both water and egg to the dry ingredients.  Whisk till smooth.

This batter is enough for 4 cups vegetables, 1 pound of cut up meat, or a pound of chicken wings.

When I was frying up the chicken wings.  I did them in batches of 8 pieces at a time.

Comments and suggestions are ALWAYS welcome.