One tip is to cut your vegetables early and leave them to dry out, either in the fridge or on the side. When you drop a battered vegetable into hot oil, some of its water evaporates, allowing it to absorb more oil. If the vegetable is too juicy, it can lose a lot of water, resulting in a soggy, greasy texture.
The important thing is to be gentle when you stir the batter, mixing the ingredients lightly to avoid ruining your tempura batter. This can make a significant difference in achieving that ideal light and crispy texture.
Make sure you choose the best type of oil for tempura, such as a neutral-flavored one made with sunflower or canola. Freshness is key, as stale oils can ruin the flavor and texture.
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