To make an easy and quick tempura batter, mix 1 egg, 1 cup of flour and 1 cup of ice-cold water, and whisk until smooth. This yields about 1 1/2 cups of batter. To make more, raise the 1-1-1 ratio to 2-2-2 or more as needed.
Dip you favorite vegetable or finger food in this easy-to-make batter, take it out and fry it in hot oil. The recipe is great for making onion rings or chicken fingers.
To make a light and airy tempura batter for more flavorful dishes such as seafood, simply add a few more ingredients. In a bowl, thoroughly mix 3/4 cup of rice flour or all-purpose flour, 1/2 tablespoon of kosher salt, 1/8 teaspoon of baking soda and 1/4 cup of baking soda. In a frying pan, heat peanut or canola oil at a medium or medium-high setting. When the oil is hot, whisk together 1 egg yolk and 1 cup of sparkling water, and pour over the dry ingredients, mixing thoroughly.
For light and airy fried seafood, the mixing of the dry and wet ingredients should not be done until you are ready to dip your seafood into the batter and fry. The batter should be the consistency of melted ice cream. Dip the seafood into the batter and make sure to shake it off lightly before putting it in the oil. Fry in batches so the temperature of the oil doesn't drop too much.