Air Fryer Tempura: The Perfect Crispy, Golden Treat

Air fryers are a popular kitchen appliance, and for good reason: they're quick, easy, and cut down on the oil needed for cooking. Tempura is a classic Japanese dish that typically involves deep-frying battered shrimp or vegetables. However, with an air fryer, you can get that crispy coating without all the oil. This paragraph will discuss the process of making air fryer tempura, including preparing the ingredients, making the batter, cooking the tempura, and serving it.

Choosing the right vegetables

Some popular choices for air fryer tempura vegetables include sweet potatoes, carrots, lotus root, kabocha squash, bell peppers, broccoli, zucchini, and shiitake mushrooms. Root vegetables, such as sweet potatoes, carrots, and lotus root, are particularly well-suited for tempura as they have a natural sweetness and soft texture that pairs beautifully with the crispy batter.

When selecting your vegetables, it's important to consider the size and thickness of your cuts. Aim for uniform thickness to ensure even cooking. For root vegetables, it's recommended to slice them no thicker than 1/4 inch to ensure they cook through properly. For broccoli and cauliflower, separate the florets into small, bite-sized pieces. For peppers and zucchini, slicing them into 1/4-inch thick rings or strips works well.

In addition to the type and size of the vegetables, it's also important to consider their moisture content. Vegetables with high water content, such as zucchini, eggplant, or tomatoes, may require a light coating of flour or a quick soak in water to remove excess moisture before dipping them in the batter. This helps the batter adhere better and results in a crispier tempura.

Experimenting with different vegetables and combinations is part of the fun of making air fryer tempura. Don't be afraid to get creative and try out new things. You may discover some delicious and unexpected combinations!

Preparing the batter

The key to a good tempura batter is getting the right consistency. It should resemble a thin pancake batter. If it's too thick, it won't coat evenly; if it's too thin, it won't stick properly. The batter should be lumpy and not overmixed.

For a basic tempura batter, you can use a simple combination of flour and water. However, some recipes suggest adding an egg to the mixture to bind the batter together. Others recommend using carbonated water or ice-cold water to create a light and crispy texture.

Here's a basic tempura batter recipe:

• In a bowl, mix 1/2 cup of flour with 1/2 cup of ice water. You can also add a pinch of salt to enhance the flavour.
• Whisk the mixture until it forms a lumpy batter.
• If you want to add an egg, lightly beat it and gradually mix it into the flour and water mixture.
• You can also experiment with adding other ingredients, such as cornstarch or Japanese mayonnaise, which can help emulsify the oils in the batter and prevent sogginess.

Once you've made your batter, it's important to use it right away. Dip your chosen vegetables or shrimp into the batter, making sure they are well-coated. Allow any excess batter to drip off so that you don't end up with a thick layer that might not crisp up properly.

After battering, some recipes suggest dipping the food into a dry mixture of flour or breadcrumbs to create a breaded coating that will hold up better in the air fryer.

Coating the vegetables

To begin, prepare your choice of vegetables by peeling and slicing them into uniform, thin slices, ideally no thicker than 1/4 inch. This ensures that the vegetables cook evenly without becoming too soft. You can use a variety of vegetables such as sweet potatoes, broccoli, bell peppers, mushrooms, zucchini, green beans, or asparagus. Soaking root vegetables in water before coating them can help wash off excess starch.

Next, prepare your batter by mixing dry ingredients such as all-purpose flour, cornstarch, and a small amount of baking powder in a large bowl. In a separate bowl, lightly beat an egg and gradually add ice-cold water to create a wet batter. You can also add a pinch of salt to enhance the flavour. It is important to not overmix the batter; a lumpy texture is desired.

Now, it's time to coat the vegetables. Dip each vegetable slice into the batter, ensuring they are well-coated. Allow any excess batter to drip off, as a too-thick layer may not crisp up properly. Then, dip the battered vegetables into a separate bowl of dry ingredients like flour or panko breadcrumbs, making sure all sides are coated. You can press the crumbs onto the vegetables to help them stick better.

Before placing the coated vegetables into the air fryer, lightly spray the air fryer basket with cooking spray to prevent sticking. You can also spray the coated vegetables with a light layer of oil to enhance crispiness without making them greasy.

Finally, place the coated vegetables into the air fryer basket in a single layer, ensuring they are not overcrowded. Cook at a temperature between 390-400 degrees Fahrenheit for 6-10 minutes, depending on the vegetable, until the coating is golden brown and crispy. For thicker vegetables, you may need to cook them for a longer time or flip them halfway through the cooking process to ensure even cooking.

Cooking the tempura

Now that you've gathered and prepared your ingredients, it's time to cook your tempura! Here's a step-by-step guide to ensure your tempura turns out crispy and delicious:

Step 1: Prepare the Tempura Batter

The key to great tempura batter is getting the right consistency. In a large bowl, combine the dry ingredients, such as flour, cornstarch, and baking powder. Sift them together to ensure they are well mixed and free of lumps. In a separate bowl, lightly beat the egg and gradually add ice-cold water. Slowly add the wet ingredients to the dry mixture, stirring gently until combined. It's important not to overmix—a few lumps are okay! You can also add a pinch of salt to enhance the flavour.

Step 2: Coat the Ingredients

If you're making shrimp tempura, start by scoring the underside of the shrimp and straightening them out. For vegetables, peel and slice them into uniform, thin pieces, about 1/4 inch thick. Dip each piece into the batter, ensuring it's well-coated. Allow any excess batter to drip off—this will help ensure a crispy texture.

Step 3: Preheat the Air Fryer

Preheating your air fryer is crucial for achieving that desired crispy exterior. Set the temperature to between 350-400 degrees Fahrenheit. Lightly spray the air fryer basket with cooking spray to prevent sticking.

Step 4: Cook the Tempura

Place the battered shrimp or vegetables in the air fryer basket, making sure they are in a single layer and not overcrowded. Depending on the ingredient, cooking times will vary. For example, shrimp tempura may take around 7-9 minutes, while root vegetables may take up to 10 minutes. Keep an eye on your tempura to ensure it doesn't overcook.

Step 5: Season and Serve

Tempura is best enjoyed fresh and crispy, so be sure to serve it immediately. Sprinkle with a little salt or your preferred seasoning blend as soon as it comes out of the air fryer. You can also experiment with different dips, such as traditional tentsuyu (a soy sauce-based dipping sauce), spicy mayo, or a sweet-and-sour dip. Enjoy your homemade air fryer tempura!

Serving suggestions

Tempura is best served hot and can be eaten as a main dish over rice or as a side dish. It works great in a bento box and pairs well with noodles like udon or soba. Tempura is traditionally served with a dipping sauce called tentsuyu, which can be bought or made from scratch.

If you're serving tempura as a main dish, it can be served over rice. This is known as tendon, pronounced "ten-don" with a long "o", not like the tendon, the type of meat.

If you're serving tempura as a side dish, it can accompany noodle dishes such as udon or soba. It also works well in a bento box.

Tempura is typically served with a dipping sauce called tentsuyu, which provides a salty flavour to the dish. Tentsuyu can be purchased from a Japanese market or made from a concentrate. It can also be made from scratch using dashi stock, soy sauce, mirin, and sugar.

Ingredients:

• 3/4 cup dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin (or dry sherry)
• 2 teaspoons white sugar

Instructions:

• Pour the dashi stock into a small saucepan over medium-low heat.
• Add the soy sauce, mirin, and sugar to the saucepan.
• Cook slowly while stirring continuously until the sugar dissolves and the sauce thickens slightly.
• Serve warm alongside the tempura.

Other dipping sauces that can be served with tempura include spicy mayo, a simple mix of soy sauce and mirin, or sweet and sour sauce.

Frequently asked questions