Tuesday, April 11, 2017

# Post # Recipes

Homemade Tempura Batter

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

While I do try to highly restrict the amount of fried foods I eat, I am a sucker for a good tempura. The combo of crispy skin and barely tender vegetables or meat inside is hard to resist. So of course I had to learn to make it at home.
Lots of veggies work for this. My favorites are sweet potato, zucchini, and whole mushrooms. 

Homemade Tempura Batter


2 1/4 c. all purpose flour
1/4 tsp. salt
4 1/2 tsp. baking powder
2 tbsp. granulated sugar
2 eggs
1 3/4 c. milk
1 tbsp. melted butter
Your choice of items to dip in batter: veggies cut in uniform pieces, peeled/deveined shrimp, whitefish.


Beat eggs briefly, then stir in milk and butter. Combine flour, salt, baking powder and sugar in a medium bowl; stir into egg mixture and combine all until batter is smooth. 

For deep fryer:
Heat fat to 360 degrees. Dip vegetables/shrimp/fish in batter and place in strainer in fry basket. Fill only 1/3 full to keep batter from overflowing basket. Lower into oil and use spoon or tongs occasionally to keep items from sticking together. 

If you don't have a deep fryer, use a wok or saucepan filled with a couple inches or so of oil. 

Fry for 3-4 minutes until golden brown. Note: if doing both seafood and veggies, do the veggies first so they don't pick up a fishy odor.


J. Rose Allister is the author of more than thirty books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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