A delightful recipe for a crispy and flavorful beer-battered tempura, perfect for vegetables or seafood.
In a mixing bowl, combine the light beer with the rice flour and whisk until smooth.
Ensure the batter is lump-free for an even coating.
Stir in the salt, garlic powder, and cayenne pepper into the batter.
Adjust the seasoning to your taste preferences.
Let the batter rest at room temperature for 10 minutes to allow the flavors to meld.
This resting period helps the batter achieve a better texture.
Heat the oil in a deep fryer to 375°F (190°C).
Use a thermometer to ensure the oil maintains the correct temperature.
Dip your chosen vegetables or seafood into the batter, ensuring they are fully coated, and let any excess batter drip off.
Work in small batches to avoid overcrowding the fryer.
Carefully place the battered items into the hot oil and fry until golden and crispy, about 3 minutes, turning once.
Turn the items gently to ensure even frying.
Remove the fried items using a slotted spoon and place them on paper towels to drain excess oil.
Pat gently with paper towels to remove any remaining oil.
Sprinkle the freshly fried tempura with seasoning salt and serve immediately.
Serve with a dipping sauce for added flavor.
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