Classic Vegetable Tempura
Light, crispy, and golden-brown battered vegetables served with a savory dipping sauce.
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Ingredients
- 1 medium Sweet potato, sliced into 1/4 inch rounds
- 1 cup Broccoli florets
- 1 large Carrot, sliced into matchsticks
- 8 pieces Shiitake mushrooms, stems removed
- 1 cup All-purpose flour, sifted
- 2 tablespoons Cornstarch
- 1 large Egg yolk, cold
- 1 cup Ice-cold sparkling water
- 3 cups Vegetable oil for frying
- 1/4 cup Soy sauce for dipping(optional)
- 2 tablespoons Mirin(optional)
Instructions
- 1
Wash and thoroughly dry all vegetables to ensure the batter adheres properly.
- 2
Heat the vegetable oil in a deep pot or wok to 340°F (170°C).
- 3
In a medium bowl, lightly whisk the cold egg yolk and ice-cold sparkling water.
- 4
Add the sifted flour and cornstarch to the liquid, mixing very briefly with chopsticks; leave some lumps in the batter.
- 5
Dust the vegetables lightly with a pinch of extra flour before dipping into the batter.
- 6
Dip each vegetable piece into the batter and carefully drop into the hot oil.
- 7
Fry in small batches for 2-3 minutes until the coating is crisp and pale golden.
- 8
Drain the fried vegetables on a wire rack or paper towels and serve immediately with dipping sauce.
Nutrition per Serving
320
Calories
5g
Protein
38g
Carbs
18g
Fat
4g
Fiber
4g
Sugar
480mg
Sodium
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