Tempura Vegetables Recipe
Make Tempura Vegetables Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Tempura Batter
Frying
Method
Preparation of Vegetables
- 1
Prepare the Vegetables
Wash and cut the zucchini, carrot, bell pepper, and sweet potato into thin, uniform strips. Trim the ends of the green beans.
Tempura Batter
- 2
Make the Batter
In a medium bowl, combine the all-purpose flour, cornstarch, and baking powder. In another bowl, mix the ice-cold water and egg. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be lumpy.
Frying
- 3
Heat the Oil
In a deep pot or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Vegetables
Dip each vegetable piece into the tempura batter, allowing excess batter to drip off. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy, turning occasionally for even cooking.
- 5
Drain and Serve
Remove the fried vegetables with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with dipping sauce.
