How to Make Perfect Tempura
Curtis Stone demonstrates that the secret to making perfect, crisp tempura is the batter. He shares his expert tips on chilling the batter, mixing technique and the perfect frying temperature.
Step 1: Hot Oil
Pour 5 quarts oil in a medium saucepan over medium –high heat. Heat oil until deep fry thermometer reaches 350-375 degrees.
Step 2: Tempura Batter
In a large bowl, add flour and water. Gently stir with chopsticks until a batter forms. Some lumps will remain.
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
Transfer vegetables into oil and fry, until coating looks crisp, about 2-3 minutes. Allow oil to come back up to fry temperature after each batch.
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
- 5 quarts Canola Oil or Vegetable Oil
- 1.5 cups All-Purpose Flour
- 2 cups Ice
- 2 cups Water
- 3/4 teaspoon salt
- Green Beans
- Asparagus Stalks
- Large Heavy Pot ≥ 5 qts.