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–+ servings

Tempura Vegetables

Sue Lau
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5 from 10 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Course appetizers, Main Dish
Cuisine Asian, Japanese
Servings 4
Calories 266 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 266kcalCarbohydrates: 48gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 41mgSodium: 691mgPotassium: 694mgFiber: 7gSugar: 10gVitamin A: 1020IUVitamin C: 139mgCalcium: 96mgIron: 2mg
Keyword how to make tempura, tempura batter
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