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Because Everclear burns off at a lower temperature than water, this batter dries out faster. That means less grease absorption and a crispier crunch for your favorite tempura dishes.

⅓ c. Everclear
½ c. Cornstarch
½ c. All-Purpose Flour
½ tsp. Kosher Salt
1 Large Egg
⅓ c. Club Soda
4 c. Fry Oil (Canola, Peanut or Vegetable)


  1. In a large bowl, add the cornstarch, flour and salt.
  2. In another small bowl, crack the egg then add the Everclear. Whisk until the egg fully homogenizes then add the club soda.
  3. Immediately pour into the flour cornstarch mixture and mix gently.
  4. Add the fry oil to a deep thick bottomed pot and heat to 350F (177C). Line a sheet pan with paper towels.
  5. When the oil reaches 350F (177C) or a few degrees above (the temperature drops every time you add the tempura) dip the shrimp or vegetables into the batter, shake off some of the batter for a light coating then add to the oil.
  6. Continue to check and maintain the temperature of the oil. Fry until golden brown, then remove with a slotted spoon onto the paper towel lined pan. Dip into tentsuya or ponzu.

Please Enjoy Responsibly.


Created By: Vanessa Dora Lavorato

Vanessa is a chocolatier, tv host and food stylist in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in Vogue, LA Times and PAPER magazine. She co-hosted on VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live-demo for The Edible Club. View more of her recipes here.