Vegetable Tempura dips your favorite Japanese vegetables into a thin batter that is fried crispy and served with dipping sauce.
Vegetable Tempura
By Sue Lau | Palatable Pastime
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Vegetable Tempura is my recipe of the day. This is a delicious way to serve vegetables as part of a Japanese meal. Please note that this recipe does contain fish products so it is not vegetarian or vegan.
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I made this as part of a Japanese meal when I made the Jalapeno Popper Tempura with crab. My thought being since I was making the poppers I might as well make some extra batter and fry up some veggies to go with.
I love tempura. You could also do shrimp in this the same way. Except I do love the veggies. I would have added more types except I didn’t need that much food. Since it is fried it can be a bit filling so keep that in mind.
Vegetable Tempura
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Vegetable Tempura
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Tempura Vegetables
Ingredients
Vegetables:
- 1 onion sliced
- 1 Japanese eggplant sliced
- 1 broccoli crown separated into florets
Tempura Batter:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 6 ounces club soda
- 2 ounces vodka
- 1 large egg
- 1/2 teaspoon kosher salt
Tempura Sauce:
- 1-1/4 cups warm water
- 1 teaspoon powdered dashi
- 1 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sugar
Instructions
- Prep vegetables. You can use whichever kind you like. Also good are potato, sweet potato, carrots and bell peppers.
- Stir up tempura dipping sauce and set aside.
- For batter, gently stir dry ingredients and add wet. Do not mix too hard.
- Heat a few inches of peanut oil heated to 325F in a deep skillet or wok. Since I don't set quantity, measure oil before heating, then when oil is cooled after dinner, measure what's left and find the difference. Frying does not take up all the oil.
- Dip ingredients to coat and let excess drip off.
- Fry each for a few minutes on each side until golden and drain.
Notes
Nutrition
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