Root Vegetable Tempura Recipe
lightly battered fresh seasonal vegetables. Togarashi aioli.
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Ingredients
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Root Vegetables
Tempura Batter
Togarashi Aioli
Oil for Frying
Method
Prepare Root Vegetables
- 1
Slice the Vegetables
Peel and slice the carrots, sweet potatoes, parsnips, and beets into thin, uniform pieces approximately 1/4 inch thick. This ensures they cook evenly.
Make Tempura Batter
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- 3
Add Ice Water
Gradually add the ice water to the dry ingredients, mixing gently with a fork until just combined. The batter should be lumpy and not overmixed.
Prepare Togarashi Aioli
- 4
Mix Aioli Ingredients
In a small bowl, combine the mayonnaise, togarashi spice mix, minced garlic, and lemon juice. Stir until smooth and season with salt to taste. Refrigerate until ready to serve.
Fry the Tempura
- 5
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Coat and Fry the Vegetables
Dip each sliced vegetable into the tempura batter, allowing excess to drip off. Carefully place the battered vegetables into the hot oil in small batches.
- 7
Fry Until Golden
Fry the vegetables for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
- 8
Repeat
Continue the process until all vegetables are fried, ensuring the oil temperature remains stable.
Serve
- 9
Plate the Tempura
Arrange the crispy tempura vegetables on a serving platter and serve immediately with the togarashi aioli on the side.