Vegetable Tempura
This easy recipe makes deliciously crispy, yet succulent, lightly fried vegetables. It’s a quick process and only requires a few staple ingredients. Vegetable Tempura is a wonderful side dish, snack, or appetizer to serve.
Servings: 4 servings
Calories: 189kcal
Ingredients
- oil for frying (see notes)
- 1 cup all purpose flour
- 1 cup ice water
- 2 cups vegetables (see notes)
Instructions
- Heat the oil in your skillet on medium to medium-high heat (or your deep fryer to 375°F). You want the oil to get very hot, but not smoke.oil for frying
- Stir together the flour and water for the batter in a medium bowl until it just comes together. It’s okay if there are some lumps. The batter will be fairly thick.1 cup all purpose flour, 1 cup ice water
- Dip each piece of vegetable into the batter until completely covered and immediately add the hot skillet or fryer basket.2 cups vegetables
- Cook about 2-3 minutes, turning as needed, until just crispy, then carefully remove with a slotted spoon to a paper towel-lined plate. You will likely have to work in batches.
- Serve immediately with dipping sauce.
Notes
Tips and Techniques
- You can use any variety of vegetables that you like. This recipe works great with broccoli, carrots, cauliflower, sweet potato, green beans, onion, zucchini and mushrooms.
- Use metal bowls to keep the batter as cold as possible. You can even place the batter bowl into a second bowl of ice to keep it chilled as you work.
- Sunflower, canola or peanut oil work best for frying.
- Store leftovers in an airtight container in the refrigerator. Consume within 2 days for best results. Reheat in an oven preheated to 425°F for 5-6 minutes, flipping halfway.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 40g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 284mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6007IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 3mg