In my quest I have tried many and this is the one that knocked my granny slippers off:
The Best Tempura
1 egg, beaten
2/3 c flour
1/2 c cornstarch
1 c cold beer
s&p
additional flour for dredging
Beat egg in medium bowl, add remaining ingredients (except additional flour, of course) and fold the ingredients to blend.
Do not mix the batter too much. It will dissolve more as it refrigerates for 1 hour. Cut up your veggies. I used onion rings, yellow squash, cauliflower & white mushrooms. Dredge them in flour and refrigerate until ready to use.
Heat 1 part peanut and 1 part canola oil in wok or heavy pan to 380-400 degrees. I used 24 fl oz of each.
Gently mix the batter again to blend. Dip dredged veggies in batter and fry in batches until golden brown.
I drain them on paper and, when all batches are done and drained, I return them to the oil briefly to recrisp. Drain again, salt and serve.
The Best Tempura
1 egg, beaten
2/3 c flour
1/2 c cornstarch
1 c cold beer
s&p
additional flour for dredging
Beat egg in medium bowl, add remaining ingredients (except additional flour, of course) and fold the ingredients to blend.
Do not mix the batter too much. It will dissolve more as it refrigerates for 1 hour. Cut up your veggies. I used onion rings, yellow squash, cauliflower & white mushrooms. Dredge them in flour and refrigerate until ready to use.
Heat 1 part peanut and 1 part canola oil in wok or heavy pan to 380-400 degrees. I used 24 fl oz of each.
Gently mix the batter again to blend. Dip dredged veggies in batter and fry in batches until golden brown.
I drain them on paper and, when all batches are done and drained, I return them to the oil briefly to recrisp. Drain again, salt and serve.