Vegetable Tempura Recipe
Make 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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Vegetable Ingredients
Tempura Batter Ingredients
Frying Ingredients
Method
Vegetable Preparation
- 1
Chop the Vegetables
Wash and peel the carrots and sweet potatoes. Cut all vegetables (carrot, zucchini, bell pepper, broccoli, and sweet potato) into thin strips or bite-sized pieces to ensure even cooking.
Batter Preparation
- 2
Make the Tempura Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, and salt. In a separate bowl, beat the egg and add the ice-cold water. Combine the wet ingredients with the dry ingredients and mix gently. Avoid over-mixing; it's okay if the batter is a little lumpy.
Frying
- 3
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dipping a chopstick into the oil; if bubbles form around it, the oil is hot enough.
- 4
Dip and Fry the Vegetables
Dip each piece of prepared vegetable into the tempura batter, allowing the excess batter to drip off. Carefully place the battered vegetables into the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-4 minutes per batch.
- 5
Drain and Serve
Once fried, remove the tempura from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with dipping sauce, if desired.
