Vegetable Tempura
Make vegetable tempura at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Japan's cuisine.
Method
- 01
Step 1
Dry all vegetables thoroughly. Heat oil in a heavy deep pan to 170°C.
- 02
Step 2
Mix flour, cornstarch and salt, then stir in cold sparkling water only briefly; small lumps are welcome.
- 03
Step 3
Dip a few vegetables into batter and lower carefully into the oil without crowding.
- 04
Step 4
Fry 2–4 minutes, turning once, until the coating is crisp and the vegetable is tender; allow longer for sweet potato.
- 05
Step 5
Drain on a rack and serve immediately. Keep oil between 165°C and 175°C between batches.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested