No Eggs Needed! Extra Crispy Tempura Batter That Stays Crunchy

Name: No Eggs Needed! Extra Crispy Tempura Batter That Stays Crunchy
Yield: Makes about 1 batch
Ingredients: 2/3 cup all-purpose flour (about 70 grams); 1/2 teaspoon salt (about 2 grams); 1/2 teaspoon (1/8 teaspoon) baking powder (about 1 gram or 3 cc); 1/2 cup water (about 120 ml); 1 pinch all-purpose flour for finishing

seikookies&福山雅治愛♥ @cook_40107931

No eggs needed! No need to worry about how you mix the batter! This is a super easy tempura batter that stays extra crispy, even after it cools.
Recipe background:
I wanted to make tempura but didn’t have any eggs. After some trial and error, I came up with this recipe that doesn’t use eggs and keeps its crispiness for a long time.

seikookies&福山雅治愛♥ @cook_40107931

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Ingredients

Makes about 1 batch

2/3 cupall-purpose flour (about 70 grams)
1/2 teaspoonsalt (about 2 grams)
1/2 teaspoon (1/8 teaspoon)baking powder (about 1 gram or 3 cc)
1/2 cupwater (about 120 ml)
1 pinchall-purpose flour for finishing

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Steps

1

Mix all the ingredients together. You can use lukewarm water if you like—it actually works well with the baking powder.
2

Sprinkle a little all-purpose flour on top to finish. No need to mix it in.
3

This time, I used frozen boiled baby sand lance, sansho pepper, and sliced leftover kombu for the tempura fritters. If making fritters, add a little extra flour.
4

Fry the tempura. If the center is thick, poke holes in it with chopsticks while frying to help it cook through and stay crispy.
5

Enjoy your extra crispy tempura fritters! Even if you fry them in the morning, they’ll stay crispy until lunchtime.
6

For those who read this far, here’s a tip for the crispiest batter: try using club soda instead of water! It makes the batter lighter.