Tempura Vegetables Recipe
Daily Value: 57%
Dairy-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||102µg||26%|
|Fatty acids, total monounsaturated||37g||0%|
|Fatty acids, total polyunsaturated||26g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Adapted from "French Fries" by Zac Williams (Gibbs Smith, 2011)Servings: 2
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