Tempura-Style Frying Batter

With the forever changing qualities of flours, finding the correct flour for tempura batter is always a bit of an adventure. Here is a formula which I have found to work to my taste.

For the batter to coat evenly, flour the tempura components with all-purpose flour. When you prepare the batter, be certain to use flour that has been in the freezer at least 45 minutes, in essence, flour which is too cold to retain its gluten-developing capability. In mixing the batter, leave the batte