Vegetable Tempura
A homemade assortment of Japanese tempura is created using various vegetables and a simple three-ingredient batter.
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Instructions
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Heat 2 cups oil in a large, heavy pot to 350 F.
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Trim and cut 2-3 cups assorted vegetables into 2-inch pieces; separate broccoli/cauliflower florets, leave long vegetables whole, and slice pre-steamed sweet potatoes into 1/2-inch rounds.
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In a small bowl, whisk together 1 cup all-purpose flour, 2 tablespoons potato starch, and 1 teaspoon baking soda. In a large bowl, combine 1 large egg and 1 cup ice-cold water, then gradually add the dry mixture until just combined, allowing some lumps.
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Dip vegetables into the batter, allowing excess to drip, then carefully drop them into the hot oil in small batches.
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Fry for 2 1/2 minutes per side, or until crisp and golden brown, then remove and drain on paper towels.
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Repeat the frying process for all remaining vegetables and batter, then serve warm with a dipping sauce.