Assorted Vegetable Tempura Recipe
Make Assorted Vegetable Tempura Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Tempura Batter
Frying
Method
Preparation of Vegetables
- 1
Prepare the Vegetables
Wash and slice the zucchini, carrot, bell pepper, and sweet potato into thin strips or rounds. Remove stems from mushrooms and leave them whole or slice if large.
Batter Preparation
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking soda. In another bowl, whisk together the ice-cold water and egg. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix; the batter should be lumpy.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, pour in the vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.
- 4
Fry the Vegetables
Dip each piece of vegetable into the tempura batter, allowing any excess to drip off. Carefully place the battered vegetables in the hot oil, without overcrowding the pan. Fry for about 2-3 minutes or until golden brown and crispy. Using a slotted spoon, remove the tempura and drain on paper towels.
- 5
Season and Serve
Sprinkle the fried tempura with salt to taste and serve immediately with soy sauce for dipping.
