Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Tempura Batter

  • Yield: 2 entree portions or 4 appetizer portions


  • 1 pound flour (3 cups)
  • 1/2 pound cornstarch (1 1/2 cups)
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup ice cubes
  • Up to 1 1/2 cups club soda
  • 1/4 cup flour for dredging


  • Combine all the dry ingredients in a bowl. With a whisk, work in the eggs, ice cubes and 1 cup of the club soda until you reach a thick, bubbly, pancake batter- like consistency. Heat the oil for deep frying. Carefully dredge the stuffed blossoms in 1/4 cup flour, shaking off the excess. Dip them individually into the batter, and into the fryer. Turn them gently as they fry. Fry until golden and hot in the middle, about 5 minutes. Place atop the red pepper coulis and serve.