Beer-Based Tempura Batter

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[GBS Foods Article]


Tempura Anything you want... So, you wanna make da tempura?

Easy. You'll find this is really short and really sweet. Its short cause its so easy and cause I thought of posting it halfway through making it... heh, so it's not particularly image heavy.


  • 1 cup of regular flour
  • 1 cup of potato starch flower
  • 1 cup of beer
  • Pinch of salt

Making Tempura Batter[edit]

Step 1) Mix it all together in a bowl.

Step 2) Stick it in the fridge for 20 minutes - you want it to be cool.

Step 3)Go fill a large pan with canola oil. Make sure its deep enough to not let whatever you are frying touch the bottom.


Step 4) Heat the oil to 350 degrees. Ideally, you check this with a thermometer, but if you dont have a kitchen thermometer, take a little bit of the batter and drop it in - just a tiny amount - it should fizzle and crack a little as it hardens. If it just floats around and doesnt harden, your oil is too cool. If the oil starts smoking, you've over heated and burned the oil. Don't use it.

Step 5) Once your oil is near hot, pull the batter back out. Throw an ice cube or two in there (edit: THE BATTER, NOT THE OIL) to keep it cool.

Step 6) Place your whatever in the batter, and coat well. Do not drop them in one at a time or you'll have a hard time keeping them evenly burned and the oil is more likely to splash.

Step 7) Drop in a good half dozen or whatever your pot fits at once together.



Step 8) A few minutes on each side and they should come out nicely crisped without being burned.

Step 9) Sit down, and eat.


See? Easy as pie!