Vegetable Tempura Recipe
Sweet potato, carrot, avocado, sweet aioli, unagi sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Batter
Dipping Sauces
Oil for Frying
Method
Preparation of Vegetables
- 1
Prepare Sweet Potato
Peel the sweet potato and cut it into thin slices or matchsticks.
- 2
Prepare Carrot
Peel the carrot and cut it into thin slices or matchsticks similar to the sweet potato.
- 3
Prepare Avocado
Slice the avocado into thick wedges.
Batter Preparation
- 4
Mix Batter Ingredients
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water, mixing until smooth and slightly thickened.
Dipping Sauce Preparation
- 5
Make Sweet Aioli
In a small bowl, mix together mayonnaise, minced garlic, and lemon juice. Stir until well combined. Adjust seasoning to taste.
Frying
- 6
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 7
Fry Vegetables
Dip the prepared vegetables in the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes.
- 8
Drain Excess Oil
Using a slotted spoon, remove the tempura from the oil and place on a paper towel-lined plate to drain excess oil.
Serving
- 9
Plate and Serve
Serve the vegetable tempura immediately with sweet aioli and unagi sauce on the side for dipping.