Vegetable Tempura
User Reviews
5
3 reviews
Excellent
Vegetable Tempura
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This Vegetable Tempura is so quick and easy to make. It’s crispy, light, and perfect for any side dish!
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Ingredients
- 1 medium sweet potato sliced into approximately ⅛ inches
- 1 zucchini sliced into approximately ⅛ inches
- 5 oyster mushrooms sliced into approximately ⅛ inches
- 1 crown broccoli cut into florets
- 4-6 asparagus
- 1 handful imitation crab optional
For the Tempura Batter
- 1 cup all-purpose flour
- 1 egg
- 1 cup water ice cold
Instructions
- Prepare the vegetables by washing the vegetables, then slicing sweet potatoes, zucchini, and mushrooms into approximately ⅛ inch slices and cutting the broccoli into florets. The asparagus can be kept whole, just remove the woody ends.
- Add oil to a large Dutch oven or heavy-bottomed pot and bring it up to 340F/170C.
- Prepare the tempura batter by mixing together the flour, egg, and ice water.
- Add the batter-coated vegetables into the hot oil and allow the vegetables to cook for 3 to 4 minutes in small batches.
- Transfer the fried vegetables to a cooling rack over top of a sheet pan to cool. Between batches, skim the crumbs in the oil with a fine-mesh strainer.
- Enjoy immediately or store in an airtight container once cooled.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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