Crispy Tempura with All Types of Flour

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I have fried tempura several times in Finland, but they all turned out sticky. Generally, light flour is used for tempura batter, but since all flour in Finland is strong flour, I used strong flour instead.
Flour in Finland
Many different types of flour are sold in the markets. Which flour should I use? Which is the strongest flour? What about light flour?

Of course, it’s crispy, and what’s nice is that the crispiness lasts even after a long time for things like kakiage. This is a great recipe to pack in your lunch box.

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Crispy Tempura with All Types of Flour

You can make crispy tempura with any types of flour! Just add potato starch, and the tempura become crispy. Easy and no-fail tempura recipe!
Prep Time 0 mins
Cook Time 30 mins
Keyword Main
Servings 2 people
INGREDIENTS
Batter
  • wheat flour (strong flour, *1, *2) 40 g
  • potato starch (*3) 20 g
  • water ((cold water)) 100 g
  • soy sauce 5 g
For 8 pieces of kakiage (*4)
  • onion 150 g
  • carrot 50 g
  • asparagus 50 g
  • paprika 50 g
Vegetable Tempura(*4)
  • eggplant 100 g
  • zucchini 100 g
  • green pepper 100 g
EQUIPMENT
  • bowl for making the batter
  • bowl for sprinkling the flour
  • 2 large spoons for kakiage
  • fryer or deep frying pan
  • frying oil
INSTRUCTIONS
  • Preheat the oil to 170℃.
  • Put flour and potato starch in a bowl and mix well.
  • Add water and soy sauce to the bowl and mix until no lumps are visible (*5).
Kakiage
  • Cut all the vegetables into thin strips about 5 cm long.
  • Place the vegetables in an empty bowl.
  • Add about 1 tablespoon of flour (not in the list) and toss the bowl to coat the vegetables with the flour.
  • Add the vegetables to the batter’s bowl and mix well (*6).
  • Using two large spoons, place the vegetables between the spoons and gently drop them into the deep-frying oil.
  • Wait without touching the ingredients. If they fall apart, gently gather them together. (*7)
  • Touch the edge of the kakiage to check its condition. When it is crispy, flip it over.
  • Fry the other side thoroughly.
Vegetables
  • Cut eggplant and zucchini into clapper pieces about 7cm long.
  • Cut a slit in the green pepper to prevent it from exploding during frying.
  • Place the vegetables in an empty bowl.
  • Add about 1 tablespoon of flour (not in the list), stir the bowl to coat the vegetables with the flour.
  • Dip the vegetables in the batter and gently place in the oil. See note for frying order (*8).
  • Wait without touching the ingredients.
  • Touch the edges of the ingredients to check for texture. When they are crispy, turn them over and fry them thoroughly.
NOTES
*1
In Finland, we do not classify flour as light or strong, but all flours sold in Finland are strong.
Flour in Finland
Many different types of flour are sold in the markets. Which flour should I use? Which is the strongest flour? What about light flour?
 
*2
Strong flour is not suitable for tempura. So I searched a way to make them crispy even with strong flour.
Enjoy Crispy Tempura Abroad
Do you like tempura? Have you made tempura? Was your tempura crispy? If not, that's because of the flour! Here's tips for crispy tempura!
 
*3
In addition to potato starch, rice flour can also be used to make tempura crispy, but the texture is different.
Enjoy Crispy Tempura Abroad
Do you like tempura? Have you made tempura? Was your tempura crispy? If not, that's because of the flour! Here's tips for crispy tempura!
 
*4
The amount of batter in the recipe will make 8 palm-sized kakiage, or vegetable tempura as directed.
 
*5
Don’t worry too much about the mixing method. Mix thoroughly until no more lumps are visible.
 
*6
The amount of batter should be just to cover the vegetables, and enough to clump together.
 
*7
If you gather the ingredients together as soon as they are added, they will stick together well. If the ingredients still fall apart, place them on top of the kakiage. If you flip it over, most of the ingredients will stick together.
 
*8
Kakiage, green pepper, and other vegetables that do not release water easily will stay crispy for a long time. Eggplant and zucchini tend to become sticky in the cross-section, so it is recommended to fry them just before eating.
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