Vegetable Tempura
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Neutral oil, such as canola or grapeseed, for deep-frying
- ½cup flour, plus more for dredging
- 2egg yolks
- 24or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
- Salt and black pepper
- 1lemon, cut into quarters, optional
- Soy sauce, optional
Nutritional analysis per serving (4 servings)
486 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 86 grams carbohydrates; 14 grams dietary fiber; 32 grams sugars; 11 grams protein; 1876 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
- Step 2
Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.
Private Notes
Comments
Should I precook hard veggies like carrots and cauliflower or will they soften slightly in the fryer?
Way too much water in this recipe. I could tell from the batter but tried anyway. No amount of cooking led to crispy tempura, just a soggy coating that sloughed off. Oil was at temp, used dried and flour dusted shrimp. There are much better recipes out there (I've tried them). Instead, use 1 cup flour, 1 whole egg, 1 cup water, 1 tsp baking soda, and 1-2 tb corn starch. You'll be very happy with the result. This recipe is either incorrect in the quantities, or has never been tested.
The recipe calls for 1 cup of water from the 2 cup iced - did you put both cups in?
This recipe worked really well on all the vegetables we used except the mushrooms, they were a little soft.
Fried shrimp, broccoli florets, mushrooms and zucchini were all excellent, served with Jasmine rice, soy sauce and lemon wedges. Superb recipe as written.
Agree with other notes that there is far too much liquid. Must always remember to check the notes before preparing...
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