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Vegetable Tempura
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice water
- Assorted mixed vegetables (such as bell peppers, sweet potatoes, broccoli, and mushrooms), cut into bite-sized pieces
- Vegetable oil for frying
- Tempura dipping sauce (store-bought or homemade)
Instructions
- In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually pour in 1 cup of ice water and mix until just combined. The batter should be slightly lumpy. Do not overmix.
- Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
- Dip the mixed vegetables into the batter, allowing any excess to drip off, and carefully place them into the hot oil. Fry in batches to avoid overcrowding the pot.
- Fry the vegetables for 2-3 minutes, or until they are golden and crispy. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.
- Serve the vegetable tempura immediately with the tempura dipping sauce. Enjoy!
Tempura, a popular Japanese dish, has a rich history dating back to the 16th century. Originating in Nagasaki, tempura was introduced by Portuguese missionaries and quickly became a staple in Japanese cuisine. Traditionally, tempura consisted of seafood, but over time, the dish evolved to include a variety of mixed vegetables such as sweet potatoes, bell peppers, and eggplant. The light, crispy batter and the use of fresh, seasonal vegetables are essential to creating the perfect tempura. Today, some of the best tempura can be found in Tokyo, where skilled chefs meticulously prepare and fry the vegetables to perfection, resulting in a delightful culinary experience.
30 min
4 servings
320 calories
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