The Secret to Crisp Tempura Batter

A good tempura batter is defined by what it is not. Do not overwork it, do not let it warm up, and do not worry about lumps. The classic formula is simple: ice cold sparkling water, a large egg, and all purpose flour, sometimes lightened with cornstarch or rice flour for extra crispness. Whisk only a few strokes, leaving visible streaks of dry flour, then dip ingredients straight in and fry in oil around 350 degrees Fahrenheit. The shock of hot oil against cold batter creates the lacy, crackly coating tempura is known for. Work in small batches so the oil temperature does not drop.