Description
Got extra veggies? Turn them into crispy tempura with this easy recipe. This batter recipes makes enough for about 1 lb of cut vegetables.
Ingredients
Units
Scale
Choice of Vegetables
- Sweet potato
- Kabocha squash
- Pumpkin
- Eggplant
- Asparagus
- Squash blossoms
- Shiso or perilla leaves
- Broccoli florets
- Zucchini
- Okra
- Green beans
Oil for Deep Frying
- Neutral oil (I'm using vegetable oil)
Tempura Batter
- 1/2 cup all-purpose flour
- 1/4 cup corn starch or potato starch
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 cup plus 2 tablespoons ice cold water (see notes)
Sweet Soy Sauce
- 1/2 cup bonito soy sauce
- 1/2 cup water
- 1 tablespoon sugar (see notes)
Instructions
- Prepare the vegetables: Wash and pat dry all your vegetables. Cut them into thin slices, about ⅛ to ¼ inch at the thickest. No need to cut green beans if using.
- Make the batter: In a bowl, mix all-purpose flour, corn starch, salt, baking powder, and cold water, adding the water slowly until the batter is a thin but thick enough to coat the vegetable slices. No need to make smooth; a few lumps are fine.
- Deep fry: In a medium pot, heat about 2 inches of oil to 400°F. Fry the vegetables for 2 minutes for thicker pieces and 1 minute for thinner pieces. Flip for even cooking. Once you get a light golden color, remove the vegetables from the oil and transfer to a wire rack to drain off excess oil.
- Make the sauce and serve: In a small pot, heat soy sauce and water until it just starts to boil. Turn off the heat and add sugar gradually, tasting as you go. Serve the tempura vegetables immediately for the best crunch. Dip the fried vegetables into the sauce and enjoy.
Notes
- Water substitutes: cold club soda or beer.
- Sweetener substitutes: palm sugar, brown sugar, honey or maple syrup. Adjust to taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Japanese