Japanese Mixed Vegetable Tempura
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 bowl Assorted vegetables (ex: bell pepper, sweet potato, broccoli, eggplant, carrots)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 cup Ice-cold water
- for deep frying Vegetable oil
- to taste Tempura dipping sauce
Instructions:
- Start by washing and cutting the vegetables into bite-size pieces.
- In a large bowl, combine the all-purpose flour and cornstarch.
- Gradually add the ice-cold water to the flour mixture while stirring lightly. Be careful not to overmix, the batter should be a bit lumpy.
- Preheat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Dip the vegetable pieces in batter, letting any excess drip off, then carefully place them in the hot oil.
- Fry the vegetables in batches for 2-3 minutes or until lightly golden brown, then remove from oil and drain on paper towels.
- Serve the tempura immediately with tempura dipping sauce for a light, savory Japanese snack!