Tempura Batter 101

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Ingredients (3)

  • 1 cup cold water or chilled vodka
  • 1 cup all-purose or rice flour
  • 1/4 teaspoon salt


In Japan, tempura masters train as apprentices for years before they’re allowed to make the batter, much less dip and fry the freshest ingredients until they’re golden and crisp.
The trick to great tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate, crisp, and not doughy. With your iSi Creative Whip, you’ll make tempura like a master in no time. Tip: Use fine sea salt which dissolves more quickly. Rice flour (found in Asian supermarkets) produces an even crunchier bite but all-purpose flour works just fine too. Replace part or all the water with vodka which evaporates even faster in the hot oil, producing an even crunchier crust.



  1. 1Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps.
    Strain through a fine mesh sieve.
  1. 1Pour the smooth batter into your iSi Creative Whip.
  2. 2Screw on one iSi soda charger – not the silver cream charger – but a gold soda charger. Shake vigorously about 5 times.
  3. 3Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies – like the green beans in the photo above – or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until you’re ready to fry.
  4. 4To serve, preheat oil to 375°F and fry battered pieces until light golden. Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.
  5. 5Your finished tempura dishes will be light and crisp enough to challenge even a tempura master chef!
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