Tempura Vegetables

Tempura
Zac Williams

Ingredients

  • ¾ cup flour
  • ¼ cup cornstarch
  • 2 tablespoons baking powder
  • 1 teaspoon sea salt
  • 1 egg yolk
  • ¾ cup club soda, chilled
  • Peanut oil, for frying  
  • 2 large carrots, sliced into small sticks
  • 1 Idaho potato, sliced into small sticks
  • 1 onion, sliced and separated into rings
  • 1 cup mushrooms
  • 1 cup broccoli florets
  • Toasted sesame seeds
  • Wasabi Garlic Mayonnaise, for dipping

Tempura may be the distant relative of the french fry. The Japanese have long enjoyed the crispy, crunchy taste of fresh vegetables coated with a fluffy batter.

Directions

In a large bowl, mix the flour, cornstarch, baking powder, and salt. Add the egg yolk and club soda last. Whisk to form a smooth batter.

Preheat the peanut oil to 375 degrees in a heavy pot or deep fryer.

Dip the vegetables in the batter, shaking off excess. Then fry in small batches for about 2-3 minutes until puffy, golden, and cooked through. Drain on paper towels.

Sprinkle with toasted sesame seeds. Serve the tempura with Wasabi Garlic Mayonnaise for dipping.

Nutrition

Calories per serving:

1,150 calories

Dietary restrictions:

High Fiber Vegetarian, Dairy Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

57%

Servings:

2
  • Fat 81g 125%
  • Carbs 98g 33%
  • Saturated 14g 71%
  • Fiber 9g 36%
  • Sugars 7g
  • Monounsaturated 37g
  • Polyunsaturated 26g
  • Protein 13g 26%
  • Cholesterol 92mg 31%
  • Sodium 2,354mg 98%
  • Calcium 1,112mg 111%
  • Magnesium 82mg 21%
  • Potassium 1,331mg 38%
  • Iron 5mg 26%
  • Zinc 2mg 12%
  • Phosphorus 1,648mg 235%
  • Vitamin A 647µg 72%
  • Vitamin C 81mg 135%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 102µg 26%
  • Vitamin B12 0µg 3%
  • Vitamin D 1µg 0%
  • Vitamin E 13mg 66%
  • Vitamin K 58µg 73%
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