Tempura Batter is brilliant for coating vegetables such as cauliflower, broccoli, courgette and courgette flowers, and oyster mushrooms.
The secret to success is not to make the batter too thick; it needs to be runnier, say, than fish & chip batter.
Also, do not overcrowd the pan used for frying. There should be enough room so that the battered vegetables do not touch each other.
Ingredients for Tempura Batter
50g corn flour
75gr plain flour
5g baking powder
enough iced sparkling mineral water to make batter (should coat your finger.)
- Mix the flours and baking powder together.
- Add the mineral water.
- Stir briefly – it does not matter if it is lumpy.
- Dip the ingredients immediately into the batter and deep fry in hot oil.
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