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Vegetable Tempura - Japanese

Recipes »  Main Dish  »  Deep Fried

Try this Vegetable Tempura - Japanese recipe, or contribute your own. "Vegetables" and "Snacks" are two of the tags cooks chose for Vegetable Tempura - Japanese.

Yield: 4 Servings Ready in 45 minutes

Cuisine: JapaneseMain Ingredient: Vegetables

(4.7, 4) 100% would make again (reviews)

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Servings          
Original recipe makes 4 Servings
2 cupAll purpose flour; sifted
1 teaspoonSalt
1/8 teaspoonBaking soda
1 largeEgg yolk
2 cupIce water
Vegetable oil; for frying
2 mediumZucchini; sliced thin
1 mediumGreen pepper; cut into strips
1 largeOnion; sliced
1/2 poundButton mushrooms
1 cupBroccoli

Vegetable Tempura - Japanese Preparation

Separate the onion into rings. Steam the broccoli 5 minutes (or microwave a few minutes).

In an electric blender combine the flour, salt, baking soda, egg yolk, and water. Blend to mix. Let stand 15 minutes.

Heat 3 - 4 inches of oil in a deep heavy kettle, deep-fat fryer, or electric wok until it registers 375F / 190C on a deep-fat thermometer. Test batter consistency by dipping one piece of vegetable and letting excess drip off. There should be a light coating left on.

Dip and fry, a few at a time, in the hot oil until golden. Drain on paper towels and keep warm in the oven heated to 250F / 130C / Gas Mark until all are cooked.

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    • Calories Per Serving: 300
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    Vegetable Tempura - Japanese Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Very yummy! Even on asparagus and pickles :)
    5 months, 5 days, 20 hours, 9 minutes ago
    5 months, 3 weeks, 6 days, 8 hours, 42 minutes ago
    I may try to tweak the recipe, but it's good stuff.
    2 years, 6 months, 1 weeks, 1 days, 6 minutes ago
    [I made edits to this recipe.]
    6 years, 6 months, 2 weeks, 10 hours, 5 minutes ago

    Tags

    1. Side Dish
    2. Snacks
    3. Vegetables
    4. Fry
    5. Fall
    6. Spring
    7. Summer
    8. Winter
    9. Meatless
    10. Vegetarian
    11. Japanese

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