Hot and crispy deep fried food is always a hit here. We can enjoy the greasy food without guilt when it is fresh and well-prepared. Deep fried food is quick, and a lot of time, it reminds me of being a kid when eating is such a spontaneous affair.
I made deep fried food often that I have to always have instant tempura flour on my shelves. Traditionally, tempura batter is made with eggs and flour with extremely chilled water, but I want to stock up some instant tempura flour which I can immediately use for deep fried batter. It’s perfect when I can ignore the eggs sometimes.
This tempura flour recipe is absolutely easy to make. You can store it in a jar and use whenever required. Here’s how to make it.
Tempura Flour (For batter without eggs)
1 cup flour
1 tbsp rice flour
1 tbsp corn starch
Sift all ingredients together, mix well, and store in an airtighted jar.
For one cup of tempura flour, add 1/2 cup chilled water, roughly mix with a few stir and use immediately.
The key to make delicious, flaky and crispy tempura is using chill water. Use super cold ice water with chunks of ice in it is ideal. It’s important to keep the batter cold all the time.
Another tip is to never over mix the batter. I usually mix my batter with a pair of chopsticks or mix it roughly with a spoon without worrying about the little lumps.
And here is how our instant tempura flour performed. It gives beautiful golden and crisp crust that holds the juicy hot seafood inside. You can use this batter for veggies or other type of proteins as well.