College Cuisine: Tempura
By Koby Parry
Everything’s better deep fried, so today we’re making tempura. The batter is incredibly easy to make, and cooking takes all of forty seconds depending on what you’re frying. You can also fry anything that fits in your pot. I will give you my recommendations for what I think is best, but feel free to experiment.
Tempura
- ½ cup Flour ~$1.32 ($0.04/oz)
- ½ cup Cornstarch ~$1.82 ($0.11/oz)
- ½ cup Water
- 1 Egg ~$2.06 ($0.17/egg)
- 2 cups Vegetable oil ~$3.97 ($0.08/fl oz)
Recommended Items
- Sliced sweet potato
- Shrimp
- Sliced onions
- Sliced carrots
- Broccoli
- Chicken
- Mushrooms
- Sliced eggplant
- Sliced Zucchini
Grand total: ~$9.17
Recipe total: ~$1.69
(All prices are estimates based off of Walmart.com)
Note:
The key to making your tempura crispy is to keep the batter as cold as possible (without being frozen obviously). You can do this by placing your bowl of batter in a larger bowl full of ice.
If you want a thinner batter, add more water. If you want a thicker batter, add less water.
Tempura
- Set your oil over medium-high heat.
- Mix the flour, cornstarch, egg, and water together in a bowl, then set that bowl in a larger bowl full of ice.
- Once your oil sizzles when adding a small amount of batter, dredge your chosen items in the batter, then place in the oil. Cover your fingers in the batter, then drizzle it over the item being fried to add extra crispy bits (optional but recommended). Fry until lightly golden, then remove to a wire rack (or onto paper towels) to drain.
- Rinse and repeat this process with the rest of your items and enjoy immediately.
Note:
Tempura sauce can be made with dashi, mirin, tsuyu, and water, but it’s not necessary. You can also just use tsuyu and water if you’re able to find it. The only reason I’m not including it is because those items are difficult to find in the local area.
If you enjoyed this recipe, be sure to check out the other ones we already have posted! Be sure to check back regularly for our new weekly recipes!
