This recipe did not include the ingredients needed/ amounts of products. While the techniques were seemingly clear, I was unsure of how much of any one product to measure.
The key to achieving perfect tempura is to make a seemingly imperfect batter. These instructions are from the November 2012 article Light as a Feather by Harris Salat
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Credit: Todd Coleman
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Fill a deep, twelve-inch cast-iron skillet with about two quarts canola oil to a depth of at least one inch. Heat the oil over medium heat to 360°, checking it with a deep-fry thermometer placed in the skillet. Maintaining a consistent temperature is important: If the temperature is too low, the batter will absorb oil and won't crisp up; too high, and it will burn.
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