Fun Guy oyster mushrooms, zucchini, roasted carrots, red beet hummus, vegan Ras El Hanout aioli.

Clean and slice the oyster mushrooms into bite-sized pieces. Cut the zucchini into sticks and peel the carrots, cutting them into thin strips.

Prepare the Vegetables

In a bowl, mix the all-purpose flour, cornstarch, and salt. Gradually add the ice-cold water while whisking until the batter is smooth. It should be light and slightly thick.

Make the Tempura Batter

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Dip the prepared vegetables into the tempura batter, allowing excess to drip off. Carefully place them into the hot oil in batches, frying until golden brown and crispy, about 2-4 minutes. Remove and drain on paper towels.

Fry the Vegetables

Serve the tempura fried veggies with red beet hummus and vegan Ras El Hanout aioli for dipping.

tempura fried veggies

Recipe information

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