This basic tempura batter combines soda water, flour, and baking powder for a foolproof crust that's light, crisp, and airy.
Tempura is a straightforward dish. Like every other fried food, it’s battered then cooked in hot oil. But there’s a science behind tempura that sets it apart—and the secret is in the batter.
At its most basic, tempura batter is made using only ice-cold water and wheat flour. For added airiness, some recipes add an egg (or an egg yolk), baking soda, or even mayonnaise. This recipe uses a combination of soda water, all-purpose flour, baking powder, and salt.
The most important thing about the liquid element in your tempura batter, though, is that it should be cold. This increases the overall viscosity of the batter, so it will stick better on whatever you’re dipping into it. Plus, it creates a crispier coating later on.
Soda water works well in tempura batter because of its carbonation. Once the batter hits hot oil, the carbonated bubbles rapidly evaporate, creating the signature light, puffy crust tempura is known for.
You could, in theory, but sodas like Sprite will have an effect on the batter's flavor. Plus, the high sugar content will cause your tempura to brown faster while cooking.
Alcohol behaves similarly to soda water—it evaporates as soon as the batter makes contact with hot oil, creating an aerated batter. Vodka evaporates much faster than water, creating bigger bubbles, more aeration, and extra crunch.
If you have vodka on hand, you can use some with this recipe! Just replace two tablespoons of soda water with vodka.
Yes! Using cold soda water increases the overall viscosity of the batter, helping it stick better to your seafood, vegetables, or meat. Plus, it creates a crispier coating later on.
It depends!
Why does this recipe use all-purpose flour? Aside from convenience, APF has less protein than, say, bread flour or wheat flour. When your flour has less protein, it will yield a lighter batter—so you can also use cake flour here.
That said, there’s still a danger of using something that’s too light, such as cornstarch or rice flour, because the batter will lose some of its character. So while they can work, it’d be best to use them in combination with all-purpose flour—and only if you’re using a recipe that has eggs in the batter to help with the structure.
Baking powder gives the batter its lift and puffiness. Some recipes use eggs, but they tend to be more finicky and temperamental. Baking powder is much easier to use, and provides consistent results.
Combine cold soda water, flour, baking powder, and salt in a bowl. Whisk with a fork, a pair of chopsticks, or a whisk for a few seconds, making sure not to overmix. Use immediately.
