Type what you have

Ingredients

• ✓ tempura batter mix
• water
• hoisin sauce
• sesame oil
• rice vinegar
• soy sauce
• sesame seed
• garlic powder
• cauliflower
• vegetable oil

Instructions

1. 1 Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
2. 2 Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
3. 3 Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
4. 4 Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
5. 5 Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
6. 6 Serve with hoisin mixture drizzled on top, or on the side for dipping.

By Bustercluck

Ingredients

• ✓ tempura batter mix
• oil
• water
• banana
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Pour cold water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should still be slightly lumpy.
3. 3 Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat to dip and fry remaining banana slices.
4. 4 Dust with confectioners' sugar to serve.

By baby23

Ingredients

• ✓ tempura batter mix
• chicken
• buttermilk
• garlic powder
• onion powder
• poultry seasoning
• celery seed
• vegetable oil

Instructions

1. 1 Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
2. 2 In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

By Kikkoman

Ingredients

• ✓ tempura batter mix
• chicken thigh
• garlic
• soy sauce
• ginger
• five-spice powder
• white pepper
• salt
• rice vinegar
• cayenne pepper
• egg
• peanut oil
• thai basil
• green onion

Instructions

1. 1 Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
4. 4 Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
5. 5 Transfer chicken to a platter and garnish with basil leaves and green onions.

By brandon