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Ingredients
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Vegetables
Batter
Oil for frying
Method
Preparation
- 1
Prepare Sweet Potato
Peel the sweet potato and slice it into thin, even rounds, about 1/4 inch thick. Set aside.
- 2
Prepare Asparagus
Wash the asparagus and trim the tough ends. If the asparagus is thick, you may want to slice them in half lengthwise.
Batter Preparation
- 3
Combine Dry Ingredients
In a mixing bowl, combine all-purpose flour, cornstarch, and salt. Mix well.
- 4
Make Tempura Batter
Gradually add cold sparkling water to the dry ingredients while whisking until you achieve a smooth batter. Add ice cubes to keep the batter cold.
Frying
- 5
Heat Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 6
Coat Vegetables
Dip the sweet potato slices and asparagus into the batter, allowing the excess to drip off.
- 7
Fry Tempura
Carefully place the battered vegetables into the hot oil, a few pieces at a time. Do not overcrowd the pan.
- 8
Drain Tempura
Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove the tempura and place it on a paper towel-lined plate to drain excess oil.
- 9
Fry Remaining Vegetables
Repeat the process with the remaining vegetables, ensuring the oil temperature remains consistent.
Serving
- 10
Serve Tempura
Serve the vegetable tempura hot with a dipping sauce of your choice such as soy sauce or tempura dipping sauce.
