Vegetable Tempura: Perfectly Crispy Every Time
A step-by-step guide to making light, crispy vegetable tempura, including tips on batter, frying techniques, and the best vegetable choices.
Ingredients
- 1 cup All-purpose flour Sifted
- 1 cup Ice-cold water Keep chilled
- 1 large Egg Beaten
- 1/4 tsp Salt Optional
- 2 cups Assorted vegetables Sweet potato, eggplant, zucchini, bell peppers
- Vegetable oil For frying
Instructions
Prepare the batter:
- Sift flour into a mixing bowl.
- In a separate bowl, beat the egg with ice-cold water.
- Combine the liquid into the flour, stirring gently with chopsticks. Keep some lumps for a crispier texture.
Prepare vegetables:
- Slice vegetables into uniform pieces for even cooking.
Heat oil:
- Heat vegetable oil in a deep pot to 340-360°F (170-180°C).
Fry vegetables:
- Dip vegetable slices into the batter, ensuring a thin coating.
- Fry in small batches for 1-2 minutes until golden and crispy.
Drain and serve:
- Place tempura on paper towels to drain excess oil. Serve immediately with tempura dipping sauce.
Notes
For best results, always keep batter cold and fry in small batches to maintain oil temperature. Pair with miso soup and steamed rice for a complete meal.