We have Vegetable Tempura on the weekends�occasionally�when I feel like something healthy (but not so�healthy at the same time) and this really fits that bill.��With some sweet�chilli�dipping sauce it’s a lovely sometimes food, for both kids and grown ups alike.
Choose the vegetables that you like from the list below and slice finely.
Vegetable Options:
- medium sized zucchinis sliced thinly
- eggplant
- carrots
- red onion
- capsicum
- broccoli
- beans
Vegetable Tempura
Course: AppetizersCuisine: JapaneseDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 Egg
0.5 cup Water-iced
1 cup plain Flour
Vegetable Oil-(for deep frying)
salt and pepper to taste
Directions
- Cut the vegetables into long thin strips. Set aside.
- Whisk together the plain flour, egg and iced water.
- Heat vegetable oil on stovetop and very carefully check the heat by dropping a small amount of batter into the oil. If the batter sizzles, cooks and starts to float, the oil is hot enough.
- Dip the vegetables in the batter mix, and transfer quickly to the oil.
- When batter turns golden brown and vegetable starts to float, use a pair of tongs or a steel strainer ladle to remove the tempura from the oil.
- Drain on paper towel and season with salt and pepper.
Notes
- Vegetable Tempura is not suitable for freezing
Very tasty, thankyou!