Tempora Batter Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 3 cups assorted vegetables (sweet potatoes, broccoli, mushroom caps, string beans, eggplant, bell pepper)
1 cup all-purpose flour
2 tablespoons potato starch
1 teaspoon baking soda
1 egg
1 cup water (ice-cold)
2 cups oil (canola, peanut, or sunflower oil; for frying)
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Directions: |
Directions:Prepare your vegetables so they are ready to fry. You'll need 2 to 3 cups of vegetables, trimmed, stemmed, and cut into uniform 2-inch pieces for even frying. Separate broccoli and cauliflower into medium-sized florets. Longer vegetables, like green beans, snow peas, and asparagus, can be left whole. Lightly steam and peel sweet potatoes beforehand if using, and slice into 1/2-inch rounds.
Once your vegetables are prepared, whisk together the flour, potato starch, and baking soda in a small mixing bowl.
Beat the egg and cold water together in a large mixing bowl, then gradually add in the flour mixture 1/3 cup at a time until just combined. It's okay to leave a few lumps in the batter; just be sure not to over-mix or the tempura coating will be dense instead of light and crunchy. Heat the oil in a large, heavy pot to 350 F.
Once the oil is hot, dip vegetables into the batter, allowing most of the batter to drip off back into the bowl, then drop them carefully into the oil in small batches. This will ensure uniform cooking times.
Fry for 2 1/2 minutes on each side, flipping once, or until crisp and golden brown. Remove the vegetables from the oil and drain on paper towels.
Repeat with remaining vegetables and batter. Serve warm. |
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Notes: |
Personal
Notes: Tips
If serving as an appetizer, serve the tempura with a dipping sauce like tentsuyu.
If you like making vegetarian and vegan Japanese food at home and want to prepare a full meal, this vegetable tempura pairs well with miso soup, and Japanese-inspired sesame and ginger baked tofu.
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