Vegetable Tempura Recipe
Battered and Fried Zucchini, Mushroom, Onion, Sweet Potato, Bell Pepper, Asparagus, and Broccoli, Served w/ Tempura Sauce
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Ingredients
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Vegetable Tempura
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the zucchini, mushrooms, onion, sweet potato, bell pepper, asparagus, and broccoli as specified.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually add the cold water and gently mix until just combined. The batter should be slightly lumpy. Add ice cubes to keep the batter cold.
- 3
Heat the Oil
In a deep pot or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Vegetables
Dip the prepared vegetables into the tempura batter and carefully place them in the hot oil. Fry in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
Prepare the Tempura Sauce
In a small bowl, mix together soy sauce, mirin, dashi, and sugar until the sugar dissolves.
- 6
Serve
Arrange the fried vegetables on a serving platter and serve hot with the tempura sauce on the side.
