Keto Tempura Batter Recipe
This Keto Tempura Batter Recipe transforms traditional Japanese tempura into a low-carb masterpiece.
Equipment
- Large Mixing Bowl
- Wire whisk
- Deep fryer or heavy pot
- Cooking thermometer
- Slotted spoon
- Paper towels
- Measuring cups and spoons
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon psyllium husk powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 large egg cold
- 3/4 cup sparkling water ice-cold
- Oil for frying avocado or coconut oil
Instructions
- Heat oil to 350°F in deep fryer.
- Mix dry ingredients in large bowl thoroughly.
- Whisk cold egg in separate small bowl.
- Add egg to dry ingredient mixture slowly.
- Pour ice-cold sparkling water into mixture gradually.
- Whisk lightly until just barely combined together.
- Don't overmix; lumps are perfectly fine here.
- Dip food items into batter immediately.
- Fry coated items for 2-3 minutes total.
- Remove when golden and crispy outside.
Notes
- Keep ingredients cold Cold batter creates crispier texture and better results overall.
- Don't overmix Lumpy batter actually works better than smooth for this recipe.
- Use immediately This Keto Tempura Batter Recipe works best when used fresh.
- Maintain oil temperature Consistent 350°F ensures perfect golden coating every time.
- Pat food dry Remove excess moisture before dipping for better batter adhesion.