Crispy Pumpkin Tempura

By simply replacing the egg in the batter with mayonnaise, you can make tempura that is usually difficult to fry perfectly, without the batter becoming sticky, resulting in a light and crispy texture.The origin of this recipeThis is a secret recipe for making crispy tempura using Kewpie mayonnaise. The emulsified oil in the mayonnaise disperses in the batter, making the moisture in the batter evaporate more easily, so you can achieve a crispy finish just by frying as usual.

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.

This recipe became popular on January 19, 2014. It's a classic tempura dish. It's crispy and delicious. Enjoy it with salt or tempura dipping sauce.The origin of this recipeThis is a classic tempura dish in our household.

【Leftover Vegetables】I always make tempura with leftover vegetables♡ Crispy and crunchy leftover chrysanthemum tempura♪ When there's only a little, I want to eat a lot.The origin of this recipeUsing leftover vegetables♡

At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.Don't mix the batter too much, some lumps of flour should remain.The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO

A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out!If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter.When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel

You can make crispy tempura without using cold water or eggs. Enjoy it with various vegetables, so give it a try! o0*Updated the cover photo.The origin of this recipeI saw on TV (I forgot which program...) that adding potato starch to flour makes fried foods crispy, so I simplified it. Now, I also use potato starch for making kakiage, and it turns out crispy.

I often see instructions like "Chill the water used for the batter in the refrigerator", but with that method the batter becomes lukewarm as you use it; plus it's a pain in the rear to chill the water before using it. If you use ice cubes you just have to drop them in the batter to keep it cool until the ends and it's easy! as long as you can master the batter, you can use any ingredients you like to fry in it.The batter is very floury, but it's OK! No one just fries the flour only, right? As long as you dip in 'liquid' instead of 'flour', as you dip more ingredients in the batter it will lose its flouriness. The key to crispy and light tempura is to not let the gluten in the flour develop and to maintain a temperature difference between the batter and the oil. The first requirement can be met by not over-mixing the batter. The second can be cleared by using ice to keep the batter very cold, and by using hot oil to increase the temperature difference. For plenty (haha). Recipe by satosayo

How to make absolutely delicious and crispy tempura

Tempura is a popular Japanese dish that can be found in almost any Japanese restaurant. Various seafood and vegetables are lightly coated in batter and fried until crispy. However, the traditional batter is made of wheat flour which contains gluten. Therefore, if you have a gluten allergy as I do, it’s difficult to enjoy this dish.In this recipe, I will show you step-by-step on how to make gluten-free tempura at home, so you can enjoy the crispy tempura again. Not only is this recipe gluten-free, but it's also vegan because I don't use any egg in the batter.Instruction video: https://youtu.be/Rwy070Ly3kEGluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

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

You can make crispy tempura very easily! The origin of this recipe: When I was a student, I wanted to make tempura but didn't have any eggs, so I added mayonnaise instead. I don't know if it's because of the mayonnaise, but it turned out crispy and delicious, so I think it's great!

Easy tempura flour to make the best homemade tempura!!

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 ...

Very light and crispy. Finally I got my oldest son to eat green beans 🙌.Recipe for homemade tempura mix 👉https://cookpad.wasmer.app/us/recipes/5461561-tempura-mix?via=following_feed

When corn is in season, my family always requests this dish. It's a crispy, sweet tempura made from fresh corn. The origin of this recipe: I once saw a TV show featuring tempura made with fresh corn and wanted to try it at home. It's crispy and seasoned only with salt, which makes the corn taste incredibly sweet. This is a favorite recipe that gets requested every corn season.

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san

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

When you're short on time, you can easily make sweet potato tempura (﹡ˆᴗˆ﹡)✩⃛About this recipeI always rely on the microwave for root vegetable dishes (๑•᎑•๑)

Tempura is complicated that everyone think for cooking tempura, but I will change your world with this recipe guys. Let's get started !

It is expensive to buy Japanese food products imported from Japan since I live overseas, so I learned how to make this at home.I just eyeball the ingredients every time I made this, but I took notes this time.Make sure to use ice cold water. And watch out for splattering oil.The temperature will change based on the type of oil. Adjust accordingly when making a small amount by cooking over medium heat and keeping an eye on it. For about 60 g. Recipe by noritarou

Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1

I wanted to think of a recipe to make crispy and delicious tempura!- For shrimp: if you make slits in the underbelly, it won't curl up. Also, it won't spit oil if you slit its tail slightly. To thicken the batter coating surrounding the shrimp, prepare tempura crumbs and top onto the shrimp while deep-frying in the oil. .- For shrimp and squid: the coating slides off easily, so dust with flour first before coating with batter when deep-frying. - For chikuwa fish sticks: mix aonori dried seaweed flakes into the coating before deep-frying. Recipe by Mikidon mama

My daughter loves sweet potato tempura, but I wanted to use less oil than usual.If you want more batter, increase the amount of tempura crumbs, flour, katakuriko, and water. Recipe by kurukurumin

This is a tempura batter recipe that I created after a lot of trial and error.It's popular in my home, since the tempura doesn't become stale even a while after serving.I recommend this recipe for people with family members who eat at different times.After preparing the ingredients to deep fry, chill them in the refrigerator.Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging.To make even crispier batter, substitute the cake flour with katakuriko.Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi

There are many ways to make tempura batter, and I've tried a lot of methods, but this is what I've settled on in the end.The vinegar added to the batter prevents the gluten in the cake flour from developing. Sifting the katakuriko and cake flour incorporates air into the batter for a lighter finish, so don't skip this step even if it seems like an extra effort. Recipe by Fuukasan

Use in takoyaki or okonomiyaki.If the oil is too hot, the tempura crumbs will burn, so be careful. Drop the batter into the oil from a slight distance (about 30 cm) above the pan. Be careful of the oil spattering. Recipe by Cooking S Papa

Enjoy chewy and delicious mozuku tempura just like the one I had at a small place in Okinawa! Once you try it, you'll be hooked.The origin of this recipe: I had mozuku tempura at a place that felt like a small shack in Okinawa, and it was so delicious...

You can make a lot with inexpensive chicken breast. The aroma of shiso makes this tempura surprisingly refreshing. Over 300 people have made this recipe. Thank you! This recipe's origin: I saw something similar on a cooking show a long time ago (I think it was with chicken tenders, but I tried it with affordable breast meat) and my daughter loved it. It became a family staple. We eat it with just salt, but you can squeeze lemon or sprinkle sansho pepper. Mixing ume or myoga into the batter is also delicious.

I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe