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Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)

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“My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. ***You can replace some of the veggies with fish, peeled shrimp or calamari rings if desired.*** I've listed those ingredients as optional. You can also experiment with other veggies.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
  2. Stir in salt and cayenne.
  3. Peel sweet potato and cut crosswise into 1/4 inch slices.
  4. Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
  5. In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
  6. Fry, turning, until golden coloured (2 to 3 minutes).
  7. With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
  8. Season with a pinch of sea salt if desired.
  9. Keep warm in oven set to 200F while frying remaining veggies.
  10. Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
  11. Serve with hot rice.

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