Vegetable Tempura Recipe
Assorted seasonal vegetables lightly battered and deep-fried, served with a sweet soy dipping sauce.
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Ingredients
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Vegetables
Batter
Dipping Sauce
Oil
Method
Vegetable Preparation
- 1
Prepare the Vegetables
Wash, peel, and cut the zucchini, carrot, bell pepper, sweet potato, and green beans into bite-sized pieces.
Batter Preparation
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water, whisking gently until the batter is smooth and slightly lumpy. Do not overmix.
Dipping Sauce Preparation
- 3
Prepare the Dipping Sauce
In a small saucepan, combine the soy sauce, mirin, and sugar. Heat over low heat until the sugar dissolves. Remove from heat and sprinkle sesame seeds on top.
Frying
- 4
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Vegetables
Dip each piece of prepared vegetable into the batter, allowing excess to drip off. Carefully place them into the hot oil, a few at a time, to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
- 6
Drain and Serve
Using a slotted spoon, remove the tempura from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining vegetables.
Serving
- 7
Serve
Arrange the tempura on a serving platter and serve hot with the sweet soy dipping sauce.
