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Mixed Vegetable Tempura

This Crispy Mixed Vegetable Tempura features a delightful blend of fresh vegetables enveloped in a light and airy batter, perfectly fried for a satisfying crunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • Assorted mixed Assorted mixed vegetables (bell peppers, zucchini, carrots, broccoli)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup cold water For a lighter tempura, use chilled sparkling water instead of plain water.
  • as needed Oil for frying
  • to taste Salt
  • Spicy dipping sauce (soy sauce, chili paste, sesame oil, garlic)

Method
 

Preparation
  1. Start by washing and cutting your mixed vegetables into bite-sized pieces.
Make the Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
  2. Gradually add cold water until the mixture reaches a smooth consistency.
Frying
  1. In a heavy-bottomed cast iron skillet, heat your oil over medium-high heat until it sizzles.
  2. Dip each vegetable piece into the batter, letting the excess drip off.
  3. Carefully place it in the hot oil and fry until golden brown and crispy, about 2-3 minutes.
  4. Once fried, remove the tempura with a slotted spoon, allowing the oil to drain on paper towels.
Serving
  1. Serve hot with your spicy dipping sauce on the side.

Notes

To boost the nutritional value, consider swapping refined flour for whole wheat flour or adding seeds to the batter. Ensure vegetables are dry before dipping to avoid batter not sticking.