How to Make Perfect Tempura

Step 1: Hot Oil
The secret to making perfect, crispy tempura is in the temperature – mixing hot oil with ice-cold batter. Begin with a large heavy pot with a capacity of at least five quarts. Heat the oil in the pot over medium-high heat until a deep-fry thermometer registers 350° to 375°F.

Step 2: Tempura Batter
In a large bowl, stir one cup of flour and the iced water together with chopsticks just until a thin batter forms and some small lumps remain. The colder the water and the less the batter is mixed, the crispier the coating will be when fried. For the best results, prepare the batter just before serving.

Step 3: Batter Vegetables
Working in batches, dredge the vegetables in flour and then coat them in the batter. The batter must be ice cold and the oil must be very hot to create a crunchy coating.

Step 4: Fry Veggies
Place the battered vegetables into the hot oil and fry for two to three minutes, or until the coating is crisp. It is important to maintain a high oil temperature throughout cooking.

Step 5: Drain Excess Oil
Transfer the vegetables to a paper-towel lined baking sheet to drain the excess oil.

Step 6: Serve with Ponzu
Place the tempura on a serving dish and serve immediately with ponzu, the traditional dipping sauce.

Items You'll Need for this GMC Trade Secret

• Canola Oil
• All-Purpose Flour
• Broccoli
• Red Bell Pepper
• Yams
• Green Beans
• Onion
• Asparagus Stalks
• Lemon
• Large Heavy Pot ≥ 5 qts.