Try this Vegetable Tempura recipe, or contribute your own.
Suggest a better descriptionMix all of teh dry ingredients together. Add the water gradually until the mixture has the consistency of a light batter. The batter can be used immediately or refrigerated until needed. Leftover batter can be saved for future use. Cut the vegetables into manageable pieces. For example, use florets of broccoli and cauliflower; cut carrots, potatoes, and parsnips into slices of about 3/8 inch; cut bell peppers into 1/2-inch wide strips, and so on. Drain the vegetables. dreidge in flour and dust off the excess. Pour about 2 inches of cooking oil into a deep frying pan and begin heating it. (The oil should be about 375 degrees F to fry the vegetables.) Dip the floured pieces of vegetable into the tempura batter to coat thoroughly. Deep-fry the vegetables until golden brown. drain on paper towels and serve immediately, accompanied by a dipping sauce, such as a sweet and sour sauce. From DEEANNEs recipe files
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 59 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 219mg | 8 % | |
Potassium 31.3mg | 1 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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