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Tempura Vegetables Recipe
Aug 30, 2011 @ 10:42 AM
Posted by
Daily Value: 59%
Servings: 2
High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 1,173Daily Value: 59%
Servings: 2
High-Fiber
Vegetarian
| Fat | 94g | 145% |
| Saturated | 15g | 77% |
| Carbs | 76g | 25% |
| Fiber | 5g | 22% |
| Sugars | 8g | 0% |
| Protein | 10g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 2963mg | 123% |
| Calcium | 1089mg | 109% |
| Magnesium | 44mg | 11% |
| Potassium | 646mg | 18% |
| Iron | 3mg | 18% |
| Zinc | 1mg | 7% |
| Vitamin A | 12426IU | 249% |
| Vitamin C | 50mg | 84% |
| Thiamin (B1) | 0mg | 12% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 0mg | 16% |
| Folic Acid (B9) | 73µg | 18% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 16mg | 82% |
| Vitamin K | 76µg | 95% |
| Fatty acids, total monounsaturated | 37g | 0% |
| Fatty acids, total polyunsaturated | 37g | 0% |
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Zac Williams
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.
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
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.
