Vegetable Tempura

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Vegetable Tempura

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Even you are not a fan of fried foods, Japanese veggie tempura will surely give you a good impression for its delicate texture and refreshing taste. The batter is not heavy nor greasy like some other deep-fried stuff. Instead, it’s light yet crunchy and juicy enough.

Let’s discover how to prepare Japanese vegetable tempura at home! This recipe is inspired by thespruceeat.com

Time needed

  • Preparation time:15 mins
  • Cooking time: 10 mins
  • Yield: 4 servings

Ingredients

Your favorite vegetables (sweet potatoes, mushrooms, string beans, asparagus, carrots, eggplant, bell pepper): 2 to 3 cups

  • All-purpose flour: 1 cup
  • Potato starch: 2 tablespoons
  • Baking soda: 1 teaspoon
  • 1 egg
  • Ice-cold water: 1 cup
  • Vegan oil: 2 cups (canola, peanut or sunflower oil)

How to make it

Step 1: Get your veggie ready for frying

Trim, stem, and cut the assorted tempura vegetables into pieces of 2-inch.

If you prefer broccoli and cauliflower, separate them into medium-sized florets. For longer vegetables such as green beans or asparagus, keep them whole.

With sweet potatoes, lightly steam and peel them beforehand. Then slice them into 1/2-inch rounds.

Step 2: Prepare the flour

Gather flour, potato starch, and baking soda. Whisk them well together.

In a large mixing bowl, teat the egg with cold water. Slowly add the egg-water mixture into the flour mixture, 1/3 cup at a time. There may be a few lumps in the batter but it’s fine. Don’t overmix otherwise coating would turn dense, not as light and crunchy as we expect.

Step 3: Fry the veggies

Prepare a large, heavy pot, add oil in and heat to 177 degrees Celsius.

Dip the veggies into the batter, remember to let most of the batter drip off before you drop them into the oil. Fry in small batches to make sure the uniform cooking times.

Fry one side of the veggies for 2 1/2 minutes and flip them to the other side.

Step 4: Serve the dish

Once the veggies get perfectly fried, remove them from the oil and transfer them on paper towels to drain the excess oil.

Repeat the step with the remaining vegetables.

Tips: If you prefer tempura as part of a full meal, you can prepare miso soup, and Japanese-inspired sesame and ginger baked tofu. They pair well with one another and offer you enough nutrition.

Source:

Vegetable Tempura Recipe https://www.thespruceeats.com/vegetarian-vegetable-tempura-recipe-3377859 Accessed August 18th, 2019

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