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Masa Tempura

masa tempura battered vegetables




Reprinted from Masa by Jorge Gaviria with permission from Chronicle Books, 2022. Photographs © Graydon Herriott. 
 1 to 2 quarts vegetable oil, for frying
 2 cups cold water
 1 cup masa harina, plus more for dredging
 ½ tsp fine salt, plus more for seasoning
 1 lb shrimp, fish, or tofu, or 4 cups thinly sliced vegetables
 freshly ground black pepper
1

Fill a deep fryer or pot with at least 2 inches of oil and heat to 350°F.

2

In a blender, combine the water, masa harina, and salt and blend on high speed until smooth. (If you’re not using a cream whipper, blend for 2 to 3 minutes more.) Strain the batter through a fine-mesh sieve into a bowl and refrigerate until cold. If using a cream whipper, pour the batter into the cream whipper and express the batter through the nozzle into a bowl.

3

Season the shrimp or other tempura-dipping ingredients with salt and pepper.

4

Pour extra masa harina for dredging into a bowl.

5

Dredge the shrimp in the masa harina, shaking off the excess.

6

Next, dip the shrimp into the chilled batter until fully coated and then carefully lower into the hot oil, making sure not to overcrowd them in the pot.

7

Fry in batches, flipping halfway through, until golden brown, 3 to 5 minutes.

8

Strain on a wire rack or paper towel-lined plate, season with more salt, and serve hot.

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