Vodka Tempura Batter Food

TEMPURA BATTER

Tempura Batter image

Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.

Provided by Food Network Kitchen

Number Of Ingredients 4

Ingredients

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt

Steps:

Combine all ingredients. Use as batter for meats and vegetables.

TEMPURA

Tempura image

Provided by Alton Brown

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

5 ounces unbleached cake flour
5 ounces white rice flour
1 1/2 quarts vegetable oil
1 large egg, beaten
1 1/2 cups cold seltzer water
1/2 cup vodka
5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices
Kosher salt
1/4 pound fresh green beans, trimmed
8 stems flat-leaf parsley
1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined
1/2 pound tilapia fillets, cut into 1-inch pieces
Ice

Steps:

Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.

VODKA TEMPURA BATTER

Vodka Tempura Batter image

Use this vodka tempura batter recipe when making Nobu Matsuhisa and Thomas Buckley's Branzino With Florida Amazu Sauce. Photograph by Masashi Kuma.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 large egg yolk
Scant 1 cup ice-cold vodka
3/4 cup all-purpose flour

Steps:

In a medium bowl, add egg yolk and vodka; stir until well combined. Add flour and stir until just barely combined, ignoring any lumps. Do not overstir or whisk, as tempura will become chewy and heavy.

TEMPURA BATTER

Tempura Batter image

I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.

Provided by pressurecooker

Categories Healthy

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg, slightly beaten

Steps:

In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

JAPANESE VERY LIGHT TEMPURA BATTER

Japanese Very Light Tempura Batter image

Wonderfully delicate batter and easy to make. Use it for cut up vegetables, shrimp and other seafood. Make sure the vegetables are dry before dipping in the batter. This is best made just before using.

Provided by Jangomango

Categories Vegetable

Time 5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 egg
1 cup very very cold water
1/8 teaspoon baking soda
3/4 cup all-purpose flour or 3/4 cup tempura flour (3 oz)

Steps:

Break the egg into a bowl containing the iced water and whisk until frothy.
Add baking soda and flour.
Beat until the flour is just mixed in.
Do not over beat.
Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
If it seems too thick, add a little more iced water, and keep the batter cold.

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