I’m a big fan of vegetable tempura. I was first introduced to it by the family of a student I tutored in high school. They were big sushi fans and took me out with the family to try it out. I fell in love immediately and have been a fan since.
Having vegetable tempura can be a great snack or a side dish.
Vegetable Tempura Recipe
Here’s a recipe I found in one of our cook books. I changed it a tad to include our preferences. While I like mushroom, they don’t always turn out quite right. Carrots and Broccoli tend to do better for me.
Time: 45 minutes
- Vegetable Oil for deep frying
- 1/4 cup soy sauce
- 1/4 cup of water
- 1 Tbsp minced fresh ginger
- 1 Tsp minced garlic
- 1 Tsp rice vinegar
- 2 lbs of vegetables (broccoli, zucchini, mushroom, carrots)
- 1 egg yolk
- 1 1/2 cups ice water
- 2 cups all-purpose flour
- Fill saucepan with vegetable oil until it’s about 3-4 inches deep
- Turn heat to medium-high
- Combine the soy sauce, water, ginger, garlic, and vinegar for dipping sauce
- Peel the broccoli, slice the zucchini, cut mushrooms, and slice the carrots
- Dry the vegetables
- Mix egg yolk and the ice water in a bowl, beat very well.
- Mix in 1 cup of the flour with the egg and water
- Place the vegetables one at a time into the remaining flour and then dip into the batter mix
- Fry each piece until they’re golden
- Drain on paper towels
Serve shortly after cooking with your dipping sauce; makes about 4 servings
Eating Vegetable Tempura
What are some of your favorite vegetables to eat tempura style? Are your kids fans of it? If so, which ones are their favorites?
Photo Credit: norwichnuts