Vegetable Tempura Recipe
Assorted lightly battered and deep-fried vegetables served with tempura sauce.
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Ingredients
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Vegetable Tempura Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Wash and slice the zucchini, sweet potato, carrot, green beans, and mushrooms into bite-sized pieces.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Gradually whisk in the cold water until just combined; do not overmix.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Vegetables
Dunk the vegetable pieces into the batter, allowing any excess to drip off. Carefully place them in the hot oil. Fry in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 5
Prepare the Tempura Sauce
In a small bowl, mix together the soy sauce, mirin, and dashi or vegetable broth to create the tempura dipping sauce.
- 6
Serve
Serve the hot vegetable tempura immediately with the dipping sauce on the side.