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japanese-eggplant-tempura-recipe

Japanese Eggplant Tempura

Light and crispy Japanese eggplant tempura, perfect as an appetizer or side dish.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 Japanese eggplants sliced into thin rounds
  • 1 cup All-purpose flour
  • 1 cup Ice-cold water
  • 1 Egg beaten
  • 1 teaspoon Baking powder
  • 1 pinch Salt
  • as needed Vegetable oil for frying

Instructions 

  1. 1. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
  2. 2. In a mixing bowl, whisk together the flour, ice-cold water, beaten egg, baking powder, and a pinch of salt until just combined. Do not overmix; the batter should be slightly lumpy.
  3. 3. Dip the eggplant slices into the batter, allowing any excess to drip off.
  4. 4. Carefully place the battered eggplant slices into the hot oil. Fry in batches to avoid overcrowding. Cook until golden brown and crispy, about 2-3 minutes per side.
  5. 5. Remove the tempura from the oil and drain on paper towels. Serve immediately with dipping sauce of choice.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Eggplant, Japanese, Tempura
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