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japanese-vegetable-tempura-recipe

Japanese Vegetable Tempura

A simple and delicious Japanese dish featuring assorted vegetables lightly battered and fried to crispy perfection.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Tempura Batter

  • 1 cup All-purpose flour
  • 1 cup Ice-cold water
  • 1 Egg beaten

Vegetables

  • 1 cup Sweet potato sliced
  • 1 cup Zucchini sliced
  • 1 cup Carrot sliced
  • 1 cup Broccoli florets
  • 1 cup Mushrooms sliced
  • 1 liter Vegetable oil for frying

Instructions 

  1. 1. In a mixing bowl, whisk together the flour, ice-cold water, and beaten egg until just combined. Do not overmix; the batter should be lumpy.
  2. 2. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
  3. 3. Dip the prepared vegetables into the batter, allowing any excess to drip off.
  4. 4. Carefully place the battered vegetables into the hot oil, frying in small batches until golden and crispy, about 2-3 minutes per batch.
  5. 5. Remove the tempura from the oil and drain on paper towels. Serve immediately with dipping sauce.

Nutritional Value

Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg

Keywords

Japanese, Tempura, Vegetables
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