Tips for frying tempura without it falling apart! We'll also explain how to make it extra crispy

Tips for frying tempura without it falling apart! We'll also explain how to make it extra crispy.

What causes tempura to fall apart?

5 tips to prevent tempura from falling apart

Tips for frying tempura to be crispy

Here is a recipe for kakiage (vegetable tempura).

Enjoy crispy tempura at home!

What causes tempura to fall apart?

First, let's look at the reasons why tempura falls apart.

Now that you understand the reasons why tempura fritters fall apart, as shown in the table above, let's look at some tips and tricks for making them successfully. If you follow these points, you'll be able to make delicious and visually appealing tempura fritters without the ingredients falling apart.

① Cut the ingredients to the same size.

If the ingredients are not all the same size, they will cook at different rates, making them more likely to fall apart.

To ensure even cooking, cut the ingredients into pieces of roughly the same size.

② Lightly coat the ingredients with all-purpose flour (dusting flour).

Before coating the ingredients, lightly dust them with all-purpose flour.

Too much flour will make it sticky, so just a little is fine! A good guideline is about 10% of the total ingredients. Simply put the chopped ingredients in a bowl and mix, then add the flour and mix briefly. Please give it a try!

③ Shape the mixture using a ladle or baking paper, then smoothly place it into the oil.

Mix the ingredients and batter in a bowl and form the tempura. Using about one-third to half the amount of ingredients in the bowl will make it easier to mix the batter evenly. If the batter is too watery and runny, it will easily fall apart, so adjust the consistency so that the batter doesn't drip when you coat the ingredients.

To prevent tempura from falling apart, the key is how you combine the ingredients before putting them in the oil.

④ Avoid touching them too much while they are frying.

Once you put them in the oil, it's important not to move them until the batter hardens!

Tips for frying tempura to be crispy

Now that you know the key to preventing your tempura from falling apart, let's look at some tips for frying delicious, crispy tempura.

① Do not overmix the batter.

The key is to mix the ice water and cake flour lightly. If you mix it too much, it will become sticky and won't fry up crisp. It's okay if a little flour remains! Also, if the water is lukewarm, it will become sticky more easily, so be sure to use cold water or ice water.

② The oil temperature should be 160-180℃

For tempura with a thin batter, such as kakiage (vegetable tempura), the tempura will easily fall apart if the oil temperature is too high. If the temperature is too low it will become sticky, and if it is too high it will burn, so try to maintain an ideal temperature of 160-180°C. Frying too many at once will lower the oil temperature, so aim to fry just enough to cover about half of the surface of the pan. Also, it's important to remove any crumbs from the tempura frequently.

③ Do not touch the mixture for 30 seconds after adding the seeds.

If you move the food before the batter has set, it will not only fall apart easily, but it also won't fry up crispy. Once you put it in the oil, don't touch it for 30 seconds, let it cook through, and then flip it over.

If you keep these three things in mind, you'll be able to make crispy tempura!

Now, let's introduce some recommended kakiage (vegetable tempura) recipes. We've picked out a variety of recipes, including kakiage with new onions and broad beans, perfect for spring, kakiage with edamame and corn made with ingredients that are easy to keep on hand, and a slightly unusual kakiage using bitter melon and cream cheese. Please try out any recipes that catch your eye!

Tempura made with new onions and broad beans

Here's a recipe for tempura made with new onions and broad beans, perfect for enjoying the taste of spring. The sweet new onions and flavorful broad beans are a perfect match. Shape the mixture with a wooden spatula and gently slide it into the oil to prevent it from falling apart. Please refer to the video and give it a try!

Bite-sized tempura made with edamame and corn!

How about some adorable bite-sized edamame and corn tempura? Because they're shaped into small pieces, they don't fall apart easily, and you can easily make crispy tempura. Since they can be easily made using frozen edamame and canned corn, please try them as a snack or side dish.

Crispy tempura of shrimp and scallops

The delicious flavor of seafood is irresistible! Here's a recipe for shrimp and scallop tempura. The plump shrimp and sweet scallops are incredibly tasty, making this a truly satisfying dish. The trick to making crispy seafood tempura is to fry it at a slightly higher temperature. It's also delicious served over rice or soba noodles, so please give it a try!

Tempura made with corn, bitter melon, and cream cheese

Recommended for those who want to try a slightly unusual kakiage (vegetable tempura)! It combines corn, bitter melon, and cream cheese. The slightly bitter bitter melon and sweet corn are complemented by the richness of the cream cheese, making it irresistibly delicious.

Sweet potato and pork tempura

A hearty and satisfying tempura dish featuring sweet potato and pork. Combining the classic tempura ingredient, sweet potato, with juicy pork creates a truly substantial and delicious dish. The hint of ginger adds a delightful accent, making it irresistible.

Enjoy crispy tempura at home!

This time, we explained the trick to frying kakiage (vegetable tempura) without it falling apart. Kakiage can seem a little difficult to make, but if you follow these tips, you can make it at home with the same crispy texture as in a restaurant. Please refer to the recipe we introduced and try enjoying hot, freshly fried kakiage!