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The Secret to Serving Appetizing Homemade Agedama (Tempura) Fried Batter Bits

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Homemade Agedama (Tempura) Fried Batter Bits

We hope you got benefit from reading it, now let’s go back to homemade agedama (tempura) fried batter bits recipe. To cook homemade agedama (tempura) fried batter bits you need 3 ingredients and 3 steps. Here is how you achieve it.

Below are the ingridients that are required to produce a perfect Homemade Agedama (Tempura) Fried Batter Bits:

  1. Take 15 grams of Cake flour (or tempura flour).
  2. Prepare 1 1/2 tbsp of Water.
  3. Provide 1 of Deep frying oil that you've used several times.

Ready with the ingridients? Here are the instructions on producing Homemade Agedama (Tempura) Fried Batter Bits:

  1. In a bowl, add the flour and water, and mix until there are no lumps. Easy!.
  2. Heat the oil to 170-180°C. Leave some batter on the whisk and gently tap the edges of the pan. The batter will form into small tempura bits without creating big lumps. Once they are nice and crisp, just drain off the excess oil and they're done..
  3. Since this recipe uses recycled deep frying oil that has been used several times, they are good enough as-is even if you don't use tempura flour. The batter bits absorbs the great flavor from your previous fried dishes. The recipe doesn't call for eggs, so you don't need to worry about your cholesterol intake. But of course, you can use tempura flour (with water and egg) instead..

We used assorted vegetables sliced thinly instead of chunks. Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood. Fried tempura batter by itself tends to be a little heavier than fried panko. If you are gonna try and fry some panko, get the coarse grind versus the fine.

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