Tempura flour

Tempura flour is a type of flour specially formulated for preparing the classic Japanese fried dish known as tempura. This mixture is characterized by its low gluten content and very fine texture, which results in an incredibly light, crispy, and airy outer coating when frying foods such as seafood, vegetables, and greens.

Originating in Japan, tempura flour was created out of the need to produce delicate batters that do not overpower the natural flavor of the main ingredients. Unlike regular flour, its composition generally includes starches and, in some cases, leavening agents that help improve the texture and prevent the crust from becoming heavy or greasy.

Among its key properties are its ability to absorb less oil during frying, its lightness, and its ease in forming a thin and uniform coating. This makes it ideal for recipes that require quick frying at high temperatures, achieving a crispy result without excess grease.

In some Hispanic American countries, although there is no single universal term for this specific flour, it may be referred to as light flour for frying, special flour for tempura, or simply tempura mix. If this flour is not available, some recipes suggest mixing common wheat flour with corn flour or cornstarch to achieve a similar effect.