Tempura Batter

Tempura Batter

Daddy Cooks

"Easy and delightful results every time. Using the egg whites only results in the light color of the finished product."
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Ingredients

10 m servings 81 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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Footnotes

  • Cook's Note:
  • Coat vegetables or meat you are cooking with cornstarch, then dip into batter and fry in hot oil until light golden brown and crispy.

Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

This is pretty good, using just egg whites does make for a lighter batter. I would suggest using Club Soda instead of cold water - that makes for an even lighter batter.

Most helpful critical review

Made exactly as the recipe. Puffed up nicely on the onion rings and fish I made but was very light in color and bland tasting. Ended up adding one yolk for a double batch and that helped along w...

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This is pretty good, using just egg whites does make for a lighter batter. I would suggest using Club Soda instead of cold water - that makes for an even lighter batter.

Came out light and fluffy! I used one egg white and one whole egg. Added some salt, pepper and garlic powder to the flour. And used club soda instead of water.

Made exactly as the recipe. Puffed up nicely on the onion rings and fish I made but was very light in color and bland tasting. Ended up adding one yolk for a double batch and that helped along w...

Way better than the box, which I usually use, and much less expensive, too!

This was easy & fantastic! I used it for fish tacos. Light, crispy and not at all over-bearing. Didn't change a thing.

Quick and easy, using just egg whites is the secret to making the coating come out "delicate" instead of batter-like.

I made this the other day for a Sweet & Sour Chicken. I was very easy to make a came out golden and delicious. I will absolutely make this recipe again.

I used this to make soft-shell crab, adding a few things. 1/2 tsp sea salt, 1 tsp Tajin seasoning, 1 tsp dry parsley and 2 thin cloves of garlic (chopped). I used the remaining batter for shrim...

I love tempura batter on my veggies and chicken, sadly this was a bit to thick and reminded me of fried dough. I think next time I am going to use Club Soda instead of water to give my batter a...

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