Tempura Mix

Store in an airtight container in a cool, dry place. Check the package for specific expiration dates.

For the lightest, crispiest tempura, use ice-cold water or even sparkling water to mix the batter.

Don't overmix the batter; a few lumps are fine and help create a lighter texture.

Ensure your oil is at the correct temperature (usually around 340-360°F or 170-180°C) before frying.

Using warm or room temperature liquid to mix the batter, which can result in a greasy, less crispy coating.

Overcrowding the frying oil, which lowers the temperature and leads to soggy tempura.

Overmixing the batter, which develops gluten and makes the tempura tough.