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Vegetable Tempura

Servings: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 1 pound Assorted vegetables (bell peppers, sweet potatoes, broccoli)
  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Baking powder
  • 1 cup Ice water
  • 1 cup Soy sauce
  • 1/3 cup Rice vinegar
  • 2 tablespoons Sugar
  • 2 teaspoons Sesame oil
  • for deep frying Oil

Instructions:

  1. Clean and cut the vegetables into bite-size pieces.
  2. Make the batter by whisking together the flour, cornstarch, and baking powder. Slowly add the ice water while whisking to keep the batter light.
  3. Heat the oil in a deep fryer or large deep pot to 360 degrees F (180 degrees C).
  4. Dip the vegetables into the batter, then carefully add them to the hot oil. Fry until golden brown, about 3-4 minutes.
  5. Remove the vegetables from the oil using a slotted spoon and drain them on kitchen paper.
  6. For the dipping sauce, combine the soy sauce, rice vinegar, sugar, and sesame oil in a small saucepan. Simmer until sugar is fully dissolved.
  7. Serve the vegetable tempura hot with the dipping sauce on the side.