Tempura Cauliflower Recipe
Make Tempura Cauliflower Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempura Cauliflower
Method
Cooking Instructions
Prepare the Cauliflower
Wash and cut the cauliflower into bite-sized florets. Make sure they are relatively uniform in size for even cooking.
Make the Tempura Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed. Slowly add the ice water while whisking until you have a smooth batter. The batter should be slightly thick and able to coat the cauliflower pieces.
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
Coat the Cauliflower
Dip each cauliflower floret into the tempura batter, ensuring it is fully coated. Allow any excess batter to drip off before frying.
Fry the Cauliflower
Carefully place the coated cauliflower florets into the hot oil, a few at a time. Avoid overcrowding the pan. Fry until they are golden brown and crispy, about 2-4 minutes per batch. Use a slotted spoon to remove the tempura from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare the Dipping Sauce
In a small bowl, mix together the soy sauce, sesame oil, and chopped green onions. Stir well to combine.
Serve
Serve the crispy tempura cauliflower hot with the dipping sauce on the side. Enjoy!