Tempura Vegetables Recipe
Recipe information
Make Tempura Vegetables in just 40m. Carrots/ Zucchini/ Yellow Squash/ Oyster Mushrooms/ Broccolini/ Sweet Chili Sauce/ Lemon Aioli
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Ingredients
Tempura Batter & Frying
Vegetables
Finishing & Dips
Tempura Batter & Frying
1. Prepare the batter
In a medium bowl, lightly beat the egg. Add the ice-cold sparkling water and stir once to combine. In a separate bowl whisk together the all-purpose flour, cornstarch, baking powder, and 1 tsp salt. Just before frying, add the dry mixture to the egg mixture and fold gently with chopsticks or a fork until just combined—some small lumps are fine. Keep batter cold by placing the bowl into a larger bowl with ice or setting it in the refrigerator with a few ice cubes on top.
2. Heat the oil
Pour vegetable oil into a deep pan or pot to a depth of about 2–3 inches (enough for shallow deep-frying). Heat oil over medium-high heat until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and rise to the surface quickly without browning immediately.
3. Fry the vegetables
Dry all prepared vegetables thoroughly (see Vegetables section for prep). Working in small batches (3–4 pieces at a time, do not overcrowd), dip each vegetable into the chilled batter allowing excess to drip off, then gently lower into the hot oil. Fry until batter is crisp and pale golden, about 1.5–3 minutes depending on piece size. Turn as needed for even color. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or paper towels for 30–60 seconds. Repeat until all vegetables are fried. Keep finished pieces warm in a low oven (200°F / 95°C) if frying in multiple batches.
4. Season
While still warm, lightly sprinkle fried vegetables with kosher or flaky sea salt to taste.
Vegetables
5. Prep carrots
Peel the carrots. Cut into long matchsticks about 3–4 inches long and 1/4 inch thick, or on a slight diagonal into 3–4-inch batons so they cook quickly and evenly.
6. Prep zucchini and yellow squash
Trim ends. Slice zucchini and yellow squash into 1/4-inch thick rounds or on a diagonal into 3–4-inch long pieces about 1/4 inch thick. Pat dry with paper towels to remove surface moisture.
7. Prep oyster mushrooms
Gently separate oyster mushroom clusters into individual pieces roughly the size of a walnut or 2–3-inch clusters. Pat dry carefully; avoid tearing delicate caps.
8. Prep broccolini
Trim the stem ends and, if stalks are thick, shave the bottom 1/4-inch or slice stalks lengthwise so they cook through. Blanching optional: for extra tenderness, blanch broccolini in boiling salted water 30 seconds, then shock in ice water and pat dry before battering.
Finishing & Dips
9. Make lemon aioli
In a small bowl combine mayonnaise, lemon juice, minced garlic, and sriracha (if using). Whisk until smooth. If the aioli is too thick, whisk in up to 1 tsp water to reach a dip consistency. Taste and adjust salt or lemon as desired.
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