Guest Author - Sherry Van Der Elst

While tempura is distinctly Japanese, it's believed the technique of dipping foods in batter and deep-frying them in oil was brought to Japan in the late 16th century by Portuguese and Spanish missionaries and traders. The word tempura is derived either from the Portuguese word tempora, or Lent--the time when missionaries would eat fish instead of meat--or from the word templo, meaning church. Either way, this light, crispy, golden batter is a completely Japanese cuisine!

The secret to making perfect tempura is to maintain a constant temperature with the cooking oil by frying no more than a few pieces at a time. Ice cold water prevents the batter from soaking up too much oil. This recipe is especially delectable with fish or shrimp. If using vegetables, cut them into 1/2-inch pieces first.


2-3 egg yolks
1 cup bread flour
1 cup ice water
vegetable oil

1. Whisk together water and eggs. Gently whisk in flour until just incorporated. Do not overmix. The batter will be a little lumpy, which is fine.

2. Set a wire rack over a pan or plate lined with paper towels.

3. Fill a large wok or skillet with vegetable oil to a level that is twice as high as the tallest piece of food to be fried. Place over medium-high heat until oil reaches a frying temperature of 340 F. (If you don't have a thermometer, you can test the oil temperature by dropping bits of batter into the oil. If the batter sinks to the bottom, then rises, the oil isn't hot enough. If the batter sinks halfway, then quickly rises to the top, the oil is ready).

4. Dip each piece in batter, shake off excess, and fry until medium beige or light golden brown. Be careful not to crowd the wok or skillet, or let pieces touch. Remove and transfer to wire rack. Repeat steps for remaining pieces, taking care to skim off excess bits of floating batter (they can reduce oil temperature).

5. Serve tempura immediately.