Vegetable Tempura Recipe
Broccoli, mushroom, squash, asparagus, onion, sweet potato, zucchini
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Ingredients
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Vegetable Tempura Ingredients
Method
Cooking Directions
- 1
Prepare the Vegetables
Wash and cut all vegetables into bite-sized pieces. Make sure to slice the sweet potato thinly for even cooking.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the ice-cold water and mix gently until just combined. Do not over-mix; it's okay if there are some lumps.
- 3
Heat the Oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.
- 4
Fry the Vegetables
Dunk each piece of vegetable into the batter, allowing excess to drip off, and carefully place it into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes or until golden brown and crispy.
- 5
Drain and Serve
Once cooked, use a slotted spoon to remove the tempura from the oil and place them on paper towels to drain excess oil. Serve hot with dipping sauce.
