Easy Japanese Tempura Batter Recipe

Three-ingredient recipe for light, crispy tempura that's simple enough for beginners

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a food writer and Japanese cookbook author.
Learn about The Spruce Eats' Editorial Process
Updated on 06/9/25
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 6 servings
Yield: 2 cups

Tempura is a beloved Japanese dish featuring vegetables and seafood coated in a light, airy batter and fried to perfection. While it's served in Japanese restaurants worldwide, it's also fun and easy to create from scratch at home. This recipe is best when the batter is mixed and fried immediately, then eaten right away. Be sure to plan and prepare your dinner before you begin.

Japanese tempura battered vegetables in a bowl lined with oil-absorbing cooking paper

The Spruce Eats / Ahlam Raffii

What's In Tempura?

A basic Japanese tempura batter consists of flour, egg, and ice water. While simple, there are a few tricks to achieving crispy tempura. Using ice water, sifting the flour, and frying in hot oil are essential for producing restaurant-quality results.

Almost anything you can deep-fry is perfect for tempura batter. While shrimp tempura is widely popular, chicken tenders or fish fillets are also favorites. For vegetables, try bell peppers, broccoli, eggplant, mushrooms, and sweet potatoes. The batter can even be used to make onion rings. Serve the tempura with your favorite dipping sauce and enjoy it as an appetizer or light meal.

How Do I Use Tempura Batter?

When you're ready to use your tempura batter, keep a few tips in mind. First, cut the raw food into manageable, bite-size pieces. Lightly coat each piece in cake flour, Wondra flour, or all-purpose flour before dipping it into the tempura batter. This helps the batter adhere better.

Once coated, dip your vegetables or proteins into the batter gently. Too much batter runs the risk of a crispy exterior and mushy interior.

When ready to fry, make sure that your frying oil is between 340 F and 360 F. Any higher, and the tempura will be too crispy. Any lower and the tempura will absorb too much oil, have a greasy mouthfeel, and won't get crispy enough. Serve immediately with a dipping sauce and dig in. Tempura can get mushy if it sits too long.

Can I Make the Batter Ahead?

If you can't use the batter right away, place it in the refrigerator temporarily (for a few short minutes) to keep it cold until you're ready to cook. Don't make the batter ahead and let it sit in the fridge for an extended period of time. Freshly made tempura batter should be used as soon as possible.

Can I Make a Thicker Batter?

If you prefer, you can make a thicker batter. A slightly thicker batter will create a thicker coating on the fried food. Start with about 3/4 cup of cold water, dip and fry a veggie, and add a little more water if it's too thick. Remember: Keep mixing to a minimum.

What's the Best Oil for Tempura?

Any oil with a high smoke point suitable for deep-frying will work. Vegetable and canola oils are popular and affordable choices, though some people prefer peanut oil. Traditionally, tempura is often cooked in sesame oil. Opt for refined oils, as they have a higher smoke point than unrefined versions.

Tips for Perfect Tempura

  • Mise en place—Prepare all of the ingredients you plan to deep-fry prior to making the batter.
  • Sift the flour—This makes the flour lighter and easier to incorporate into the batter when it's mixed.
  • For crispy tempura—Use ice water instead of room temperature water or water directly from the tap.
  • Use chopsticks—Instead of a whisk, use chopsticks to mix the tempura batter ingredients. This minimizes the amount of air in the batter and lessens the risk of overmixing.
  • Get the oil ready—Heat the oil for deep-frying before the tempura batter is prepared to ensure the batter is at its coldest when it hits the oil and that the oil is ready for frying.
  • Keep the batter cool—While frying, don't place the bowl of batter on the hot stove.
  • Last-minute prep's OK—Don't prepare the tempura batter ahead of time, as it will not yield the best results.

"This recipe creates a nice and flavorful fried food similar to restaurant tempura. Making this tempura batter is simple, and the ingredients are kitchen staples. Mixing with chopsticks is interesting, and I can see how a whisk would eliminate too many lumps. There’s plenty of batter for a pound of jumbo shrimp and two bell peppers." —Colleen Graham

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Ingredients

  • 1 cup all-purpose flour

  • 1 large egg

  • 1 cup water

  • Ice cubes, for chilling the water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy tempura batter recipe gathered

    The Spruce Eats / Ahlam Raffii

  2. In a small bowl, sift 1 cup all-purpose flour once or twice to remove any clumps and to make it light and soft. Set aside.

    Flour being sifted in a wire mesh sifter placed over a bowl

    The Spruce Eats / Ahlam Raffii

  3. In a medium bowl, gently beat 1 large egg until the yolk and egg whites are just barely incorporated.

    Egg in small bowl being stirred with chopsticks

    The Spruce Eats / Ahlam Raffii 

  4. Combine 1 cup water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Do not add ice cubes to the tempura batter.

    Ice water being poured into the bowl with eggs

    The Spruce Eats / Ahlam Raffii

  5. Add the sifted flour into the bowl with the egg-water mixture and gently stir using chopsticks until just combined. Be careful not to overmix the batter; it should be a little lumpy.

    Water, eggs, and flour being mixed with chopsticks to make thick, slightly lumpy batter

    The Spruce Eats / Ahlam Raffii

Feeling Adventurous? Try This:

Be a trendsetter and use tempura batter for:

  • Jalapeños
  • Dill pickle slices
  • Leafy greens like kale
  • Oysters
  • Halloumi cheese cubes

How to Store

Store any leftover tempura pieces in an airtight container in the refrigerator for up to two days. Reheat in a 350 F oven on a rimmed baking sheet in a single layer until the tempura is warmed through and crispy. Drain on paper towels and serve. Although reheated tempura won't be as crispy as when freshly made, it will still taste delicious.

Can I make tempura batter egg free?

Quite often, tempura batters do not include egg. Some recipes include just the yolk and are crispier batters with a whole egg. Try this recipe with the flour and cold water alone if you prefer to avoid eggs.

Helpful Links

Nutrition Facts (per serving)
88 Calories
1g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 88
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 31mg 10%
Sodium 15mg 1%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 1mg 6%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)