Veggie Tempura Recipe
Make Veggie Tempura Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Tempura Batter
For Frying
Dipping Sauce
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the zucchini, carrot, bell pepper, sweet potato, and mushrooms into thin pieces (about 1/4 inch thick) to ensure even cooking.
- 2
Prepare the Dipping Sauce
In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and finely chopped scallions. Set aside.
Tempura Batter
- 3
Make the Tempura Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while mixing gently until just combined. The batter should be lumpy - do not overmix.
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 to ensure the correct temperature.
- 5
Fry the Vegetables
Dip each piece of vegetable into the tempura batter, allowing excess batter to drip off, then carefully drop them into the hot oil. Fry in batches to avoid overcrowding. Cook for about 2-3 minutes or until golden brown and crispy.
- 6
Drain the Tempura
Using a slotted spoon, remove the fried vegetables from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 7
Serve Hot
Serve the veggie tempura hot with the dipping sauce on the side. Enjoy!
