Tempura Vegetables Recipe


Nutrition

Cal/Serving: 1,150
Daily Value: 57%
Servings: 2

High-Fiber
Dairy-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat81g125%
Saturated14g70%
Carbs98g33%
Fiber9g36%
Sugars7g0%
Protein13g26%
Cholesterol92mg31%
Sodium2354mg98%
Calcium1112mg111%
Magnesium82mg21%
Potassium1331mg38%
Iron5mg26%
Zinc2mg12%
Phosphorus1648mg235%
Vitamin A12429IU249%
Vitamin C81mg135%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg20%
Niacin (B3)5mg24%
Vitamin B61mg40%
Folic Acid (B9)102µg26%
Vitamin B120µg3%
Vitamin D1µg0%
Vitamin E13mg66%
Vitamin K58µg73%
Fatty acids, total monounsaturated37g0%
Fatty acids, total polyunsaturated26g0%
Have a question about the nutrition data? Let us know.

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Tempura
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.

3.0625
Ratings32

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.

Recipe Details

Adapted from "French Fries" by Zac Williams (Gibbs Smith, 2011)

Servings: 2

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