Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup ice-cold water
– 1 large egg, lightly beaten
– 1 cup ice cubes (to keep the batter cold)
– Vegetable oil (for frying)
Instructions:
1. Prepare the Dry Ingredients:
– In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Prepare the Wet Ingredients:
– In a separate bowl, combine the ice-cold water and the beaten egg. Mix gently.
3. Combine Wet and Dry Ingredients
– Pour the wet ingredients into the bowl with the dry ingredients. Mix just until combined; it’s okay if the batter is a little lumpy. Avoid overmixing, as this can make the batter less crispy.
4. Keep the Batter Cold:
– Place the bowl of batter into a larger bowl filled with ice cubes. This helps keep the batter cold, which is crucial for a light, crispy texture.
5. Heat the Oil:
– Pour vegetable oil into a large, deep frying pan or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).
6.Prepare the Ingredients:
– While the oil is heating, prepare the ingredients you want to fry (e.g., shrimp, vegetables, fish). Make sure they are dry before dipping them into the batter.
7. Fry the Tempura:
– Working in small batches, dip the ingredients into the batter, allowing any excess to drip off, and then carefully place them into the hot oil. Fry until golden and crispy, about 2-3 minutes, turning occasionally.
8. Drain and Serve:
– Use a slotted spoon to remove the tempura from the oil and place it on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce.
