I.ve never made Tempura batter, always used the boxed type, but I'm out and need to make some >

[karennoca]

I found these two recipes which I am going to use with baby zucchini with the blossoms still attached. Which recipe would you use?

1. This recipes uses 1 egg, 1 cup ice water and 1 cup flour.

2. This one uses 1/4 cup cornstarch

1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 cup water, 1 egg.

I guess someone with food science knowledge can tell me why the baking powder and baking soda needs to be used?

Thanks for your help.

 

[dawn_mo]

I cannot help you with your question, but I can give you a tried and true recipe...

Mom's Onion Ring or Tempura Batter

1 egg
1 cup plus 4 tablespoons flour
1 cup ice water
2 teaspoons salt
2 tablespoons oil
1/2 teaspoon sugar

Mix and use for tempura or onion ring batter. Make batter just before using. Dip sliced onions, vegetables, shrimp, etc. in batter and deep-fry in hot oil Drain on paper towels.

 

[bobbijoaz]

This is the one that I use. The baking powder and various

flours add to both the lightness and the crispness of the result.

Tempura Batter

1/2 cup all-purpose flour
1/2 cup corn starch (corn flour) OR rice flour
1 1/2 tsp. baking powder
1 egg yolk
3/4 cup (1/2 can) cold lemon lime soda or cold water.

Whisk dry ingredients together; make a well in center. In another bowl, use fork to mix egg yolk with soda or water. Put wet ingredients in the well of the dry ingredients. Mix the dry into the wet a little at a time, using a fork, Refrigerate.

If mixture is thicker than you like after it gets cold in the refrigerator, add additional cold liquid, 1 Tbs. at a time.

Be sure fish fillets, vegetable pieces, onion rings, etc. are cold and dry.

Heat oil to 360 degrees F to fry tempura. If needed, place on a few layers of paper towel lined pan in 200 degree F oven.

 

[wildwoods]

i've used this recipe quite a few times and find it works every time, and it's almost too easy...

just before ready to use it, place 2 cups plain flour in a bowl and pour over 2 cups chilled soda water (the carbonated stuff). stir just to combine, should stay lumpy. is there anything better than yam tempura? yum, i want some now.

 

[dawnnys]

That's a good question, and while I understand the differences...

I don't really know why they are often used together in a recipe. Maybe it's because baking soda acts quickly, and baking powder works slower, producing different types of "rise"? Maybe? Anybody else?

http://www.ellenskitchen.com/pantry/bsbp.html

 

[wildwoods]

curious which recipe you ended up using, and were you happy with it?