When I felt like anything in the fall, I cooked this dish. I chose to make my own after experimenting with several recipes that just didn’t have that comforting pumpkin-pie flavor. It yields 6 muffins and a loaf, or around 24 large muffins. For single people or small families, you might want to halve the recipe even though they keep nicely in the refrigerator. They would make excellent cupcakes if you added some cream cheese frosting.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- salt to taste
- ½ teaspoon sesame oil
- ½ teaspoon soy sauce
- 1 cup club soda
Instructions
- Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.
- Substitute beer for the club soda if desired.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip your choice of vegetables in tempura batter and deep fry in batches until golden brown, about 3 minutes.
Reviews
I did not use the soda water but substituted beer as one reviewer suggested. Flavor was great as state but made the batter too heavy even though thebeer was ice cold. Will use straight water next time and let you all know.
The footnotes stated you could use beer in place of the club soda and that is exactly what I did. Made as written and this worked good for me. I was amazed at how brown such a little bit of soy sauce and sesame oil made the batter. Those two ingredients also came though in taste and added such nice flavor. Great recipe and one I will use again!
nice basic batter recipe. tweak to your hearts content