Yield: 1 gallon
| Ingredients | Weights | Measure |
| Flour, wheat, general purpose, sifted | 2 lb 12 ounces | 2-3/4 quarts |
| Baking powder | 1-1/2 ounces | 3-2/3 tablespoons |
| Salt | 2 ounces | 3 tablespoons |
| Eggs, whole, beaten | 1 lb 2 ounces | 2-1/8 cups (11 eggs) |
| Water, ice cold | 2-1/2 quarts |
- Sift together flour, baking powder, and salt into mixer bowl.
- Add water to beaten eggs.
- Add egg mixture to dry ingredients; whip at high speed until smooth.
NOTE:
- In Step 2, 5-1/2 ounces (1-1/2 cups packed) dehydrated egg mix combined with 1-3/4 cups lukewarm water may be used for whole eggs.
- Use batter immediately. DO NOT SAVE.
- Fry in small batches. Tempura-fried foods lose crispness if allowed to stand on steam table.
- Batter may be used for Tempura Fried Shrimp and Tempura Fried Onion Rings.