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 162g 249%
  • Carbs 196g 65%
  • Saturated 28g 141%
  • Fiber 18g 73%
  • Sugars 13g
  • Monounsaturated 74g
  • Polyunsaturated 51g
  • Protein 26g 52%
  • Cholesterol 184mg 61%
  • Sodium 4,709mg 196%
  • Calcium 2,223mg 222%
  • Magnesium 164mg 41%
  • Potassium 2,662mg 76%
  • Iron 9mg 52%
  • Zinc 3mg 23%
  • Phosphorus 3,296mg 471%
  • Vitamin A 1,294µg 144%
  • Vitamin C 163mg 271%
  • Thiamin (B1) 1mg 44%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 10mg 48%
  • Vitamin B6 2mg 83%
  • Folic Acid (B9) 204µg 51%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 27mg 133%
  • Vitamin K 117µg 146%
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