Carbonated Tempura Batter (Cream Whipper Technique)
How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper. This is a really useful and versatile technique to make delicious fried battered foods, and its really easy as well having lots of scope for creativity and adaptation.
Full recipe bellow.
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Video Timestamps -
00:00 Carbonated Batter Technique
1:19 Using Alcohol in the Batter
1:45 Practical Benefits
2:41 Main Recipe
3:31 Using the batter
4:17 Variations
4:42 Charcoal Battered Halloumi
Basic Carbonated Batter
300g water
100g vodka (or neutral 45% alcohol)
125g plain flour
2.5g Easywhip
A good pinch of salt
Place all ingredients in a blender and blend well.
Strain the batter mixture through a fine sieve.
Pour the batter into a cream whipper and charge with CO2.
Chill the whipper in the fridge, ideally for at least two hours.
To use -
Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy.
Remove the cooked items from the fryer and drain off any excess oil on paper towel.
Serve these immediately while hot.