Tempura vegetables are a fun and tasty way to eat your greens (and yellows, and oranges!). Imagine biting into a warm, crispy outside to find a soft, perfectly cooked vegetable inside. This recipe lets you turn almost any vegetable into a delicious snack or side dish. You mix up a light batter, dip the veggies in, and then fry them until they're golden and crispy.
It's like magic! You can use all sorts of vegetables, like sweet potatoes, broccoli, or mushrooms, and in about 30 minutes, you've made a dish that looks fancy but is actually pretty easy. Plus, it's a great way to make vegetables exciting!
Why This Recipe Works
This tempura recipe is a hit because it turns simple ingredients into something special. The key is in the batter – it’s light and airy, thanks to ice-cold water and a little bit of science. When you fry the batter, it puffs up and gets crispy, but the inside stays tender. This means you get a great contrast in textures with every bite. Plus, using ice-cold water keeps the batter from absorbing too much oil, so your veggies don’t come out greasy. It’s a simple trick that makes a big difference in taste and texture.
Another reason to love this recipe is its versatility. You can tempura-fry just about any vegetable you have on hand. This means it’s perfect for using up leftovers in the fridge. And, it’s not just about the veggies; the dipping sauces you can pair with them – from soy sauce to a tangy tempura dip – take the flavors to the next level. Whether you’re looking for a new way to serve vegetables, need a party appetizer, or just want a fun cooking project, tempura vegetables are the way to go. They’re easy, quick, and sure to impress anyone who tries them.
Ingredients
Assorted Vegetables - Broccoli, bell peppers, sweet potatoes, and mushrooms are great for frying. Swap any for zucchini or asparagus for variety.
Flour - All-purpose flour forms the base of the batter. Rice flour can be a substitute for a lighter, crispier texture.
Cornstarch - Added to the batter for extra crispiness. Can be substituted with more flour if unavailable.
Egg - Helps bind the batter. For a vegan option, omit the egg and use carbonated water for fluffiness.
Ice Cold Water - Essential for a light batter; keeps the gluten in the flour from forming too much, which could make the batter heavy.
Tips
- Keep the batter as cold as possible for the best texture.
- Don't overmix the batter; lumps are okay and will help create a light, crispy coating.
- Dry the vegetables thoroughly before dipping in the batter to ensure it adheres well.
- Fry in small batches to maintain the oil temperature and avoid clumping.
- Drain the fried vegetables on paper towels to remove excess oil.
How to Serve
Tempura vegetables are a delicious, crispy treat that works well as an appetizer, snack, or side dish. Their light, crunchy coating paired with the tender, flavorful vegetables inside make for a delightful contrast in textures.
- With Dipping Sauce: Serve with a side of soy sauce or a tempura dipping sauce for extra flavor.
- As Part of a Meal: Incorporate them into a bento box with rice and protein for a complete meal.
- With Noodles: Add tempura vegetables to a bowl of udon or soba noodles for a satisfying, crunchy topping.
Similar Recipes
Tempura Vegetables
Ingredients
- 2 cups assorted vegetables broccoli, bell peppers, sweet potatoes, mushrooms, cut into bite-sized pieces
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 egg lightly beaten
- 1 cup ice-cold water
- Oil for frying
- Salt to taste
Instructions
- In a large bowl, sift together the flour and cornstarch.
- In a separate bowl, mix the egg and ice-cold water.
- Combine the wet and dry ingredients with a few swift strokes until just mixed; it's okay if the batter is lumpy.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Pat the vegetables dry with paper towels. Dip each piece into the batter, letting the excess drip off.
- Fry the vegetables in small batches until they are golden and crispy, about 2-3 minutes.
- Drain on paper towels and lightly salt while still warm.
- Serve immediately with your choice of dipping sauce.
Nutrition
Notes
• Don't overmix the batter; lumps are okay and will help create a light, crispy coating.
• Dry the vegetables thoroughly before dipping in the batter to ensure it adheres well.
• Fry in small batches to maintain the oil temperature and avoid clumping.
• Drain the fried vegetables on paper towels to remove excess oil.