My mother taught me this recipe.I've been making this since last year, and it goes well with beer.Since the pith absorbs water, thoroughly pat dry the excess water. The stiff batter will give that extra tasty crunch. Recipe by Daiharu0712

Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ...

This is a recipe I learned from my favorite izakaya (kind of Japanese pub). I loved it so much I made the ladies at the izakaya teach me, haha.

Tempura is an extremely easy dish to make, little effort with amazing results. In this recipe I added a number of commonly used ingredients to deep fry. Choose your favourite meat, vegetables, seafood or fish to deep fry. Of course fresh produce will always taste better but you can use frozen as well. The dipping sauce recipe I found on the Jamie Oliver website.

Leftover veggies are perfect for making tempura. I made some with mine.I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki

Tempura is a Japanese cooking technique that gives your veggies and shrimp an extra crunchy touch - when fried in extra virgin olive oil from Spain of course! Try this recipe for yourself to see what we mean.

Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura.Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu.

When I asked the soba shop the trick to making their tempura so crispy, they told me that they add vinegar to the batter and don't use eggs. I experimented with the proportions and came up with this recipe.The batch of batter that you get from the amounts listed will be more than you need, so you can also fry up 1-2 more ingredients (such as shrimp). If you have a small amount to fry up, reduce the proportions accordingly. Recipe by Ri-karu

This is the way to prepare fukinotou tempura if you want it to look like a flower blossom.When you dip the fukinotou into the hot oil, swing it right and left so the leaves open up and form a nice shape. Recipe by cocotys

The chicken tempura I had at an udon shop was so delicious, and nicely seasoned with salt...I deep fried them together with my favorite shiso leaves.■ The key is in cutting the chicken breast meat.■ For small chicken breast cuts, be sure to reduce the amount of salt. ■ For even more tender breast meat, let the chicken soak in plenty of sake overnight. Recipe by Anchomai

I was trying to create a new rice ball recipe.Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

This is a standard tempura dish in our home that I have been making for a long time.When coating with the flour, if you put them in a plastic bag, it's easier and leaves the kitchen cleaner.When using small pond smelt, the sound of the frying oil will change quickly and become quiet, so pay attention to that. Recipe by Yuuyuu0221