WEEKDAYS 1e|12c|p

Vegetable Tempura

Michael Symon
Servings: 6
1 to 30 min

A tasty tempura makes your veggies oh so delicious.

  • Ingredients
  • step-by-step directions
Vegetable Tempura
  • Batter
  • 2 Egg Yolks
  • 2 cups Rice Flour (plus additional to dredge)
  • 2 cups Ice Cold Seltzer Water
  • pinch Salt
  • Vegetables
  • 1 head Broccoli (cut into large; evenly sized pieces)
  • 1 head Cauliflower (cut into large; evenly sized pieces)
  • 3 Carrots (peeled and cut into evenly sized pieces)
  • 1/4 pound Green Beans (trimmed)
  • 1/4 pound Shiitake Mushrooms (trimmed; cut into evenly sized pieces)
  • 1/2 pound Asparagus (trimmed; cut into evenly sized pieces)
  • Vegetable Oil (for frying)
  • Soy Dipping Sauce
  • 1/2 cup Low Sodium Soy Sauce
  • 3 tablespoons Rice Wine Vinegar
  • 2 Scallions (thinly sliced)
  • 1 tablespoon Ginger (grated)
  • 1 teaspoon Sesame Oil
  • Lemon Juice (to taste)
  • Sambal Oelek (to taste)
  • Wasabi Dipping Sauce
  • 1 cup Greek Yogurt
  • 1 tablespoon Wasabi Paste
  • Juice and zest of 1 Lime
  • Preheat 2-3 inches of Vegetable Oil to 360°F.
  • Whisk Salt and Pepper into the Flour.
  • In a bowl, mix the Egg Yolks and Seltzer Water. Add the Flour at once, and mix until just combined -- there should be lumps and the Flour should not be completely integrated.
  • Dredge the Vegetables in the additional Flour, and then dip in the batter to coat.
  • Fry for 3 to 4 minutes, until batter is very crispy. Transfer to a paper towel lined plate and season with Salt. Serve immediately with dipping sauces.
  • For the Soy Dipping Sauce: Stir together all ingredients, and adjust to taste with Lemon and Sambal.
  • For the Wasabi Dipping Sauce: Stir together the Yogurt, Wasabi and Lime. Adjust to taste and serve.
rate this recipe

Latest Recipes