Anyone have a good recipe for tempura

Club soda makes a lighter batter, as does rice flour mix.

After using the 'replace water with vodka' technique for a pie crust...I see there are some recipes that use that for tempura. Which I have not tried.
Vodka can get very, very cold in the freezer and doesn't create gluten. Which is why traditional tempura calls for very light mixing with cold liquid.

(sorry for the repeats, the fault is the web server "500 error" at my end, not my finger on the button !)

I stay with the simple original Japanese method.....1 cup all purpose flour, 1 cup ice cold water, 1 beaten egg. Mix but leave a bit lumpy and use immediately before the gluten forms. There are many recipies that contain other ingredients but that is more american than Japanese. Stay with the original.

I stay with the simple original Japanese method.....1 cup all purpose flour, 1 cup ice cold water, 1 beaten egg. Mix but leave a bit lumpy and use immediately before the gluten forms. There are many recipies that contain other ingredients but that is more american than Japanese. Stay with the original.

I stay with the simple original Japanese method.....1 cup all purpose flour, 1 cup ice cold water, 1 beaten egg. Mix but leave a bit lumpy and use immediately before the gluten forms. There are many recipies that contain other ingredients but that is more american than Japanese. Stay with the original.

I stay with the simple original Japanese method.....1 cup all purpose flour, 1 cup ice cold water, 1 beaten egg. Mix but leave a bit lumpy and use immediately before the gluten forms. There are many recipies that contain other ingredients but that is more american than Japanese. Stay with the original.

I'm testing one right now with rice flour, cornstarch, baking pdr - liquid is curry flavored but wouldn't have to be. will let you know how it it turns out.