Vegetable Tempura
photo by Dreamer in Ontario
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cup water, COLD (its very important that it's cold!)
- 1 cup flour
- 2 teaspoons salt
- 1⁄3 cup oil (1/2 may be needed)
- 1 medium eggplant, peeled and sliced in disks (about 8 pieces)
- 1 zucchini, peeled and sliced in disks (about 8 pieces)
- 1 onion, sliced in disks (about 4)
- 1 sweet potato, peeled and sliced into disks (about 8)
directions
- Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil).
- Place in freezer.
- Prepare vegetables by peeling and slicing.
- Pour the oil into a pan and heat over medium heat.
- When oil is hot, dip veggies in batter then oil.
- Fry until lightly browned.
- Do small amounts at a time. It will be less messy and much easier to manage.
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Reviews
-
I've never had tempura so I can't judge the authenticity but DD and I really enjoyed this. My veggies must have been bigger than the ones used to calculate the recipe as I had to make a 2nd batch of batter. This made a lot so we're hoping that the veggies can be reheated in the oven. Made for Unrated Asian Recipe Tag Game.
RECIPE SUBMITTED BY
I'm a hugeeeeeee foodie that will try anything. I'm very eclectic and experimental when it comes to food.