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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 vegetables (such as bell peppers, sweet potatoes, broccoli, and green beans), cut into bite-sized pieces
- Vegetable oil for frying
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 whisk in 1 cup of ice water until the batter is smooth. Be careful not to overmix; it's okay if there are lumps in the batter.
- Heat vegetable oil in a deep pot or fryer to 375°F (190°C).
- Dip the assorted vegetables into the batter, allowing any excess to drip off, and carefully place them into the hot oil. Fry in batches for 2-3 minutes, or until the tempura is golden and crispy.
- Use a slotted spoon to transfer the tempura to a paper towel-lined plate to drain excess oil.
- Serve the vegetable tempura immediately with a dipping sauce of your choice, such as soy sauce or tempura dipping sauce.
- Enjoy your crispy and delicious vegetable tempura!
Vegetable tempura is a traditional Japanese dish consisting of lightly battered and deep-fried vegetables. Its history dates back to the 16th century when Portuguese missionaries introduced the technique of batter-frying to Japan. The dish quickly gained popularity and became a staple in Japanese cuisine. Today, vegetable tempura is enjoyed worldwide for its crispy texture and delicate flavors. Chefs in Kyoto, known for their meticulous approach to cooking, are renowned for their skill in preparing exquisite vegetable tempura. The key to perfecting this dish lies in the batter - it should be light, airy, and crispy. Some popular variations include using sweet potato, bell peppers, and eggplant. For the best vegetable tempura experience, visit traditional Japanese restaurants in Kyoto or Tokyo.
30 min
4 servings
250 per serving calories
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