WEEKDAYS 1e|12c|p

Vegetable Tempura

560 Vegetable Tempura
A tasty tempura makes your veggies oh so delicious.
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
A tasty tempura makes your veggies oh so delicious.
share
ingredients
  • 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
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Vegetable Oil
    Preheat 2-3 inches of Vegetable Oil to 360°F.
  • 2
    2 cups Rice Flour
    Salt
    Pepper
    Whisk Salt and Pepper into the Flour.
  • 3
    2 Egg Yolks
    2 cups Ice Cold Seltzer Water
    Seasoned 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.
  • 4
    Rice Flour for dredging 
    Batter
     
    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)
    Dredge the Vegetables in the additional Flour, and then dip in the batter to coat.
  • 5
    Pinch of Salt
    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.
  • 6
    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)
    For the Soy Dipping Sauce: Stir together all ingredients, and adjust to taste with Lemon and Sambal.
  • 7
    1 cup Greek Yogurt
    1 tablespoon Wasabi Paste
    Juice and zest of 1 Lime
    For the Wasabi Dipping Sauce: Stir together the Yogurt, Wasabi and Lime. Adjust to taste and serve.

    Helpful Tips:
    1. Rice flour makes the tempura extra crunchy!

 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes