- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold sparkling water
- In a large mixing bowl, whisk together the flour, corn-starch, baking powder, and salt.
- Slowly pour the ice-cold sparkling water into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
- Use the batter immediately, as it will not keep well once mixed.
- Dip the food you want to fry into the batter, then deep-fry in hot oil until crispy and golden brown.
Chef Tips: For best results, use very cold sparkling water when making tempura batter. The cold temperature helps create a crispy texture and prevents the batter from absorbing too much oil. Do not overmix the batter. A slightly lumpy batter helps create a lighter texture and crispy coating. Use a neutral-flavoured oil with a high smoke point, such as vegetable or canola oil, for frying tempura. The oil should be hot, around 180-190°C, before adding the food to be fried. Fry small batches of food at a time to prevent overcrowding in the pan and to ensure that the temperature of the oil remains consistent. Use a slotted spoon or tongs to remove the fried food from the oil and place it on a wire rack to drain excess oil. Serve the tempura immediately after frying while it's still crispy and hot. Garnish with salt or dipping sauce of your choice.