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Vodka Tempura Batter

Use this vodka tempura batter recipe when making Nobu Matsuhisa and Thomas Buckley'sBranzino With Florida Amazu Sauce. Photograph by Masashi Kuma.

  • Yield: Makes 1 1/2 cups

Source: The Martha Stewart Show, October Fall 2008


  • 1 large egg yolk
  • Scant 1 cup ice-cold vodka
  • 3/4 cup all-purpose flour


  1. In a medium bowl, add egg yolk and vodka; stir until well combined. Add flour and stir until just barely combined, ignoring any lumps. Do not overstir or whisk, as tempura will become chewy and heavy.


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