How to Make Vegetable Tempura: Light and Crispy Japanese-style Fried Vegetables
Tempura is a popular Japanese dish consisting of battered and deep-fried seafood or vegetables. Vegetable tempura is a great way to enjoy a variety of vegetables in a crispy and delicious way. It is also a perfect dish for vegetarians and vegans.
Tempura batter is made with a combination of flour, cornstarch, and ice-cold water. The batter is light and airy, which makes the vegetables crispy and not too heavy. The key to making perfect tempura is to keep the batter cold and to fry the vegetables at the right temperature.
Ingredients
- Assorted vegetables (such as sweet potato, zucchini, eggplant, broccoli, and bell pepper)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Oil for frying
Instructions
- Prepare the vegetables by cutting them into bite-sized pieces.
- In a large bowl, combine the flour, cornstarch, baking powder, and salt.
- Add the ice-cold water to the dry ingredients and mix until just combined. Do not overmix the batter.
- Heat the oil in a deep fryer or a heavy-bottomed pot to 375°F.
- Dip the vegetables into the batter and let the excess batter drip off.
- Carefully drop the vegetables into the hot oil and fry until golden brown and crispy.
- Remove the vegetables from the oil with a slotted spoon and place them on a paper towel to drain excess oil.
- Serve the vegetable tempura immediately with soy sauce for dipping.
Vegetable tempura is a great appetizer or side dish that can be served with a variety of dipping sauces. It is also a perfect dish for parties or gatherings as it can be prepared ahead of time and reheated in the oven. Enjoy!
What is Vegetable Tempura?
Vegetable tempura is a traditional Japanese dish that consists of battered and deep-fried vegetables. The vegetables are cut into bite-sized pieces and coated in a light and crispy batter made from flour, cornstarch, and ice-cold water. The batter is then quickly fried in hot oil until it becomes golden brown and crispy on the outside while keeping the vegetables tender and flavorful on the inside.
The word “tempura” comes from the Portuguese word “tempero,” which means seasoning or condiment. It is believed that Portuguese missionaries introduced tempura to Japan in the 16th century, and it has since become a popular dish in Japanese cuisine.
Types of Vegetables Used in Vegetable Tempura
Vegetable tempura can be made with a variety of vegetables. Some of the most commonly used vegetables include:
- Carrots
- Zucchini
- Eggplant
- Sweet potato
- Pumpkin
- Broccoli
- Cauliflower
- Mushrooms
These vegetables are cut into thin slices or bite-sized pieces and then dipped into the batter before frying.
Health Benefits of Vegetable Tempura
While deep-fried foods are not typically associated with healthy eating, vegetable tempura can still provide some nutritional benefits. Vegetables are a good source of vitamins, minerals, and fiber, and when they are lightly fried, they retain more of their nutrients than heavily fried foods.
Additionally, tempura batter is often made with rice flour, which is gluten-free and easier to digest than wheat flour. This makes vegetable tempura a good option for people with gluten sensitivities or celiac disease.
| Vegetable | Calories per 100g | Protein per 100g | Fat per 100g | Carbohydrates per 100g |
|---|---|---|---|---|
| Carrots | 41 | 0.9g | 0.2g | 9.6g |
| Zucchini | 17 | 1.2g | 0.3g | 3.1g |
| Eggplant | 25 | 1g | 0.2g | 6g |
| Sweet potato | 86 | 1.6g | 0.1g | 20.1g |
| Pumpkin | 26 | 1g | 0.1g | 6.5g |
| Broccoli | 34 | 2.8g | 0.4g | 6.6g |
| Cauliflower | 23 | 1.8g | 0.3g | 4.5g |
| Mushrooms | 22 | 3.1g | 0.3g | 3.3g |
Ingredients for Vegetable Tempura
For the Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup ice-cold water
For the batter, you will need all-purpose flour, cornstarch, baking powder, salt, egg, and ice-cold water. The combination of flour and cornstarch will create a light and crispy texture, while the baking powder will help the batter rise and become airy. The egg will act as a binding agent, and the ice-cold water will create steam, making the batter even lighter.
For the Vegetables
- 1 sweet potato, peeled and sliced into thin rounds
- 1 carrot, peeled and sliced into thin rounds
- 1 zucchini, sliced into thin rounds
- 1 eggplant, sliced into thin rounds
- 1/2 cup green beans, trimmed
- 1/2 cup mushrooms, sliced
As for the vegetables, you can use any combination of your choice. However, some popular choices include sweet potato, carrot, zucchini, eggplant, green beans, and mushrooms. Make sure to slice them thinly, so they cook evenly and quickly. You can also use a variety of colors to make the dish more visually appealing.
Oil for Frying
You will also need oil for frying. Vegetable oil or canola oil are good choices, as they have a high smoke point and neutral flavor.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Egg | 1 |
| Ice-cold water | 1 cup |
| Sweet potato, peeled and sliced into thin rounds | 1 |
| Carrot, peeled and sliced into thin rounds | 1 |
| Zucchini, sliced into thin rounds | 1 |
| Eggplant, sliced into thin rounds | 1 |
| Green beans, trimmed | 1/2 cup |
| Mushrooms, sliced | 1/2 cup |
Instructions: How to Make Vegetable Tempura: Light and Crispy Japanese-style Fried Vegetables
Step 1: Prepare the Vegetables
Choose a variety of vegetables for your tempura. Popular options include sweet potato, eggplant, zucchini, bell pepper, and onion. Cut the vegetables into thin slices or bite-sized pieces. It’s important to slice them evenly to ensure they cook evenly.
Prepare a plate with a layer of paper towels to place the fried vegetables on after cooking. This will help absorb excess oil and keep the tempura crispy.
Step 2: Make the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Slowly add 1 cup of ice-cold water, whisking gently until the batter is smooth. It’s important to keep the batter cold to ensure a crispy tempura coating.
For a lighter and airier batter, you can substitute some of the all-purpose flour with cornstarch or rice flour. Some recipes also call for adding a beaten egg to the batter.
Step 3: Fry the Vegetables
Heat oil in a deep frying pan or wok to 350°F. Dip the prepared vegetables into the batter, making sure they are fully coated. Gently place them into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes or until golden brown, turning occasionally with tongs.
Remove the fried vegetables with a slotted spoon and place them on the prepared plate lined with paper towels. Sprinkle with salt and serve immediately with dipping sauce, such as soy sauce or tempura sauce.
Tips:
- Don’t overmix the batter as this can result in a heavy coating.
- Make sure the oil is hot enough before frying to ensure the tempura is crispy.
- Don’t overcrowd the pan to prevent the vegetables from sticking together and to ensure even cooking.
- Try experimenting with different vegetables and dipping sauces to find your favorite combination.
| Ingredients: | Instructions: |
|---|---|
| Assorted vegetables | 1. Cut vegetables into thin slices or bite-sized pieces. |
| All-purpose flour | 2. In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. |
| Baking powder | 3. Slowly add 1 cup of ice-cold water, whisking gently until the batter is smooth. |
| Salt | 4. Heat oil in a deep frying pan or wok to 350°F. |
| Ice-cold water | 5. Dip the prepared vegetables into the batter, making sure they are fully coated. |
| Oil for frying | 6. Gently place them into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes or until golden brown, turning occasionally with tongs. |
Tips for Perfect Vegetable Tempura
Vegetable tempura is a delicious and popular Japanese dish that is made by deep-frying vegetables in a light and crispy batter. Here are some tips to help you make perfect vegetable tempura:
1. Choose the Right Vegetables
When making vegetable tempura, it is important to choose the right vegetables. Vegetables that work well for tempura include sweet potato, onion, eggplant, zucchini, and bell pepper. Make sure to cut them into bite-sized pieces.
2. Use Cold Water
When making tempura batter, it is important to use cold water. This will help to create a light and crispy texture. Make sure to mix the batter until it is just combined. Overmixing can result in a tough and heavy batter.
3. Don’t Overcrowd the Fryer
When frying the vegetables, it is important not to overcrowd the fryer. This can cause the temperature of the oil to drop, resulting in soggy tempura. Fry the vegetables in small batches to ensure that they cook evenly and become crispy.
4. Use a Neutral Oil
When frying the vegetables, use a neutral oil with a high smoke point, such as vegetable or canola oil. This will help to ensure that the oil does not burn and that the tempura becomes crispy.
5. Drain on a Wire Rack
After frying the vegetables, drain them on a wire rack. This will help to remove any excess oil and keep the tempura crispy. Serve the tempura immediately with a dipping sauce of your choice.
| Tips | Description |
|---|---|
| Choose the Right Vegetables | Select vegetables that work well for tempura and cut them into bite-sized pieces |
| Use Cold Water | Use cold water to create a light and crispy texture for the batter |
| Don’t Overcrowd the Fryer | Fry the vegetables in small batches to ensure that they cook evenly and become crispy |
| Use a Neutral Oil | Use a neutral oil with a high smoke point, such as vegetable or canola oil, to fry the vegetables |
| Drain on a Wire Rack | Drain the fried vegetables on a wire rack to remove excess oil and keep the tempura crispy |
Conclusion
Making vegetable tempura is a fun and easy way to enjoy Japanese-style fried vegetables at home. By following the simple steps outlined in this article, you can create a light and crispy tempura batter that will perfectly coat your favorite vegetables.
Remember to keep your batter cold and your oil hot for the best results. And don’t forget to experiment with different vegetables to find your favorites!
Whether you’re serving up tempura as a side dish, appetizer, or main course, it’s sure to be a crowd-pleaser. And with the added bonus of being a healthier alternative to traditional fried foods, it’s a win-win situation.
So go ahead and give it a try – you might just find that making vegetable tempura becomes a regular part of your home-cooking repertoire.
Tips for Perfect Vegetable Tempura
- Use ice-cold water and keep your batter cold throughout the process
- Don’t overmix your batter – lumps are okay!
- Use a neutral oil with a high smoke point, such as canola or vegetable oil
- Preheat your oil to the correct temperature (around 375°F)
- Don’t overcrowd your frying pan – this will lower the temperature of the oil and result in soggy tempura
- Drain your tempura on a wire rack or paper towel to remove excess oil
Enjoy Your Vegetable Tempura!
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Whether you’re serving up tempura as a side dish, appetizer, or main course, it’s sure to be a crowd-pleaser. And with the added bonus of being a healthier alternative to traditional fried foods, it’s a win-win situation. |