Nutrition Facts

Serving Size 15 g

(Approx. 6 Servings)

Amount Per Serving

Calories	0	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 0 mg	0%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	0 g

Vitamin A 0%	•	Iron 0%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Perfect Tempura Batter

Prep Time

10 minutes

Cook Time

4 minutes

Total Time

14 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

16 Oz peanut oil, (or amount as needed for frying)

1 cup(s) all purpose flour

1/2 cup(s) potato starch

1/2 Tsp sea salt

1 large egg, very cold

2 Tbsp vodka, well chilled

2/3 cup(s) sparkling water, (like H-E-B 1877 water)

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Instructions

Prepare food to be coated with tempura batter by washing and patting dry with paper towels. Shrimp, thinly sliced onions, thin green beans, and grated zucchini are a few of the foods that lend themselves to being tempura-fried.

Add 2 inches of oil to a heavy pan or wok (amount needed will vary according to pan size). Preheat oil to 350ºF.

While oil is heating, add flour, potato starch and salt to a bowl and whisk together. Remove 1/4 cup of flour mixture and reserve.

In another small bowl, whisk together egg, vodka and sparkling water (see Chef's note below).

When oil is hot, add half of wet mixture to dry mixture to form a heavy batter and whisk briefly. Add remaining liquid and whisk until smooth.

Working in batches, lightly coat food in reserved dry flour mixture then coat in batter. Gently drop into oil immediately and cook until golden brown.

Chef's Note: Egg, vodka and sparkling water should all be very cold when added to batter. White vinegar may be substituted for vodka.