Tempura Vegetables: How to Make

 

Tempura vegetables are light, crispy, and delicious, typically served as an appetiser or side. Tempura is a Japanese cooking technique that involves coating vegetables (or seafood) in a thin batter and deep frying them until golden and crunchy. The batter is incredibly light, allowing the natural flavours of the vegetables to shine through while adding a satisfying crunch.

How to Make Tempura Vegetables

Ingredients:

• Assorted vegetables (carrots, sweet potatoes, bell peppers, zucchini, broccoli)
• 150g plain flour
• 200ml ice-cold sparkling water
• 1 egg yolk
• Vegetable oil (for frying)
• Salt to taste

Instructions:

1. Prepare the Vegetables: Wash and slice the vegetables into thin, bite-sized pieces. Make sure they are dry before dipping into the batter.

2. Make the Batter: Lightly beat the egg yolk in a bowl, then gradually add the ice-cold sparkling water. Gently mix in the flour without over-stirring—lumps are okay.

3. Heat the Oil: Heat vegetable oil in a deep pan to about 180°C (350°F).

4. Dip and Fry: Coat the vegetables in the batter and fry in small batches for 2-3 minutes until crispy. Drain on paper towels and sprinkle with salt.

Why Tempura Vegetables Are Great

Tempura vegetables are perfect for a light, tasty snack or appetiser. They're a healthier alternative to heavier fried foods since the batter is light, and you can choose a variety of vegetables. The dish adds variety to your meals and is a great way to enjoy more vegetables with added texture.