Making Crispy Tempura Without A Deep Fryer At Home

Tempura is a popular Japanese dish of vegetables and seafood coated in a light and airy batter and fried to perfection. While it is typically deep-fried, it is possible to make tempura without a deep fryer by using a pot with more oil or by shallow frying. Here's a guide on how to make tempura without a deep fryer.

Choosing your oil

In addition to the type of oil, you should also pay attention to the amount of oil you use. For shallow frying, aim for a depth of about 1/8 to 1/2 inch of oil in your skillet or pot. This will ensure that your vegetables are fully immersed in the oil and able to cook evenly on all sides. Keep in mind that the amount of oil may vary depending on the size of your cookware.

When heating your oil, it's crucial to use a thermometer to monitor the temperature. The ideal temperature range for frying tempura is between 320-360°F (160-180°C). If the oil is too hot, it can burn your food and affect the taste. On the other hand, if the oil is not hot enough, your tempura will absorb too much oil and have a greasy texture.

Lastly, remember to exercise caution when working with hot oil. Always supervise the frying process and have a fire extinguisher nearby in case of any accidents.

Preparing your ingredients

Firstly, decide on the vegetables you want to use. Classic choices include Japanese sweet potatoes, mushrooms (shiitake or king oyster), kabocha squash, bell peppers, lotus roots, eggplant, and broccoli. You can also get creative and experiment with other vegetables like cauliflower, carrots, green beans, asparagus, onions, or zucchini. Once you've selected your vegetables, cut them into bite-sized pieces. For eggplants, cut off the stem and calyx, then halve them lengthwise. Place the halves flat side down and cut lengthwise into thin slices, leaving about an inch of the tip intact so the slices stay connected. Then, gently press down to fan out the slices. For onions, slice them into thin strips or rings. For broccoli, break it into small florets. Ensure that your ingredients are dry by patting them with paper towels, as any excess moisture will make the tempura soggy.

Next, prepare your flour. Sift about a cup of all-purpose flour once or twice to remove any clumps and make it light and soft. Set it aside in a large bowl. You can also use whole wheat flour or experiment with other types of flour, such as rice flour or cornstarch, if you prefer.

Now, it's time to make the batter. In a separate bowl, gently beat an egg until the yolk and egg whites are just barely incorporated. You can choose to omit the egg if you prefer a crispier batter. Then, add about a cup of ice water to the egg. If using egg, whisk the mixture vigorously and discard the foam that forms on the surface. Slowly pour this liquid mixture into the flour while mixing with chopsticks in a figure-8 pattern for about 15-20 seconds. Do not overmix, as this can activate the wheat gluten, resulting in a chewy texture. It's okay to leave some lumps in the batter. Keep the batter cold by adding ice cubes or placing the bowl in a larger bowl of iced water.

Additionally, prepare your dipping sauce. A traditional tentsuyu sauce is made with dashi (Japanese soup stock), soy sauce, mirin, and grated daikon radish. Combine these ingredients in a small saucepan, bring them to a boil, and then simmer until the sugar dissolves. Set the sauce aside until you're ready to serve.

Lastly, heat your oil. You can use a neutral oil like vegetable or canola oil, or add a bit of sesame oil for enhanced aroma and taste. Heat about an inch or two of oil in a deep fryer, pot, or skillet. The ideal temperature range is between 320-360°F (160-180°C). Use a thermometer to monitor the temperature, or dip wooden chopsticks into the oil; if small bubbles form around the tips, it's ready.

Now you're ready to start frying! Dip your prepared vegetables into the batter, letting any excess drip off. Then, gently place them into the hot oil, being careful not to overcrowd the pan. Fry for a few minutes on each side until golden and crispy. Remove the tempura from the oil and place them on a wire rack or paper towels to absorb any excess grease. Serve immediately with your dipping sauce, and enjoy!

Making the batter

For the flour, you can use cake flour, Wondra flour, or all-purpose flour. Sifting the flour is an important step as it makes it lighter and easier to incorporate into the batter.

For the liquid, most recipes call for ice water, which helps create a crispy texture. Some recipes suggest using sparkling water or even beer or seltzer water for a lighter batter with some extra bubble. The liquid should be added to the flour slowly and combined until just mixed—overmixing will activate the wheat gluten, making the batter chewy. Using chopsticks to mix the batter can help minimise the amount of air incorporated and reduce the risk of overmixing.

Some recipes also include a beaten egg in the batter, although this is optional. If you do use an egg, it should be chilled before adding to the batter.

To make the batter, start by sifting the flour into a large bowl. In a separate bowl or measuring cup, combine the liquid with the egg, if using, and whisk vigorously to combine, discarding any foam that forms on the surface. Slowly pour the liquid mixture into the flour while mixing with chopsticks in a figure-8 pattern. Do not overmix—the batter should still be a little lumpy. Keep the batter cold at all times, adding ice cubes if necessary, and use it as soon as it is prepared.

Getting the temperature right

To ensure you maintain the correct temperature, it's important not to overcrowd the pot or pan. Adding too many ingredients at once will cause the oil temperature to drop too quickly. As a general rule, only half of the oil surface should be covered with ingredients.

Additionally, the temperature of the oil will depend on the type of ingredients you are frying. Root vegetables, for example, require a lower oil temperature than non-root vegetables. For root vegetables, aim for a temperature of around 320°F (160°C), while for other vegetables and mushrooms, increase the temperature to between 338°F and 356°F (170°C and 180°C).

It's also important to note that cold-battered ingredients will lower the oil temperature, so you may need to start with a slightly higher temperature to compensate. For example, if you need to deep fry vegetables at 338°F (170°C), heat the oil to between 356°F and 365°F (180°C and 185°C) first.

To check if your oil is at the right temperature, you can use a thermometer or a wooden chopstick. With a thermometer, you can precisely monitor the temperature and make adjustments as needed. If using a wooden chopstick, dip it into the oil, and if small bubbles form around the tip, the oil is ready.

Remember, getting the temperature right is a delicate balance, and it may take some practice to perfect it. Don't be discouraged if your first attempt doesn't turn out perfectly—even for the Japanese, making perfect tempura is a skill that requires a lot of practice!

Frying technique

The key to frying tempura without a deep fryer is to shallow fry the battered ingredients in a small amount of hot oil. This technique is suitable for foods that are not very thick, allowing both sides to be fried and the entire outer surface to become crispy. When shallow frying, aim for an oil depth of ⅛ to ½ inch, or about ¼ inch. You can use a large skillet or saucepan for this purpose.

Before frying, prepare your ingredients by cutting them into thin pieces suitable for shallow frying. For vegetables, this may include slicing, breaking into florets, or trimming. For proteins such as chicken or shrimp, cut them into bite-sized pieces and coat them lightly with flour before dipping them into the tempura batter.

To fry, heat up the oil in your chosen cookware. You'll know the oil is ready when it starts to shimmer. You can also test it by adding a drop of batter; if it sizzles quickly, the oil is ready. Dip your ingredients into the batter, coating all sides, and shake off any excess. Carefully place the battered ingredients into the hot oil, making sure not to overcrowd the pan to maintain the right temperature. Fry each side for 2 to 3 minutes, until the coating is crispy.

Remove the tempura from the oil when it is done and transfer it to a paper towel-lined plate or a cooling rack to drain any excess oil. Serve immediately to enjoy the crispy texture and flavour.

Frequently asked questions