Editing Tempura batter
From WikiDotMako
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* For eggplants, make thin slices/cuts on the skin side (~1-2mm apart; ~1/3 through the flesh) to make them crispy outside but juice inside. | * For eggplants, make thin slices/cuts on the skin side (~1-2mm apart; ~1/3 through the flesh) to make them crispy outside but juice inside. | ||
* Almost all recipes say: add a little potato/corn starch | * Almost all recipes say: add a little potato/corn starch, mix liquid and solids right before you fry, keep the batter ice cold and a little lumpy. |