Countries 
VEGAN TEMPURA
Equipment
- Large bowl
- Whisk
- Deep
frying pan - Slotted
spoon - Paper towels
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup ice-cold water
- 1 tbsp cornstarch
- 1 sweet potato peeled and thinly sliced
- 1 zucchini thinly sliced
- 1 bell pepper thinly sliced
- 1 cup broccoli florets
- Vegetable oil for frying
- Soy sauce or sweet chili sauce for dipping
Instructions
- In a large bowl, whisk together flour, baking powder, and salt. Slowly add ice-cold water while whisking until you have a smooth batter. Add cornstarch and whisk until well combined.
- Heat vegetable oil in a deep frying pan over medium-high heat.
- Dip sweet potato, zucchini, bell pepper, and broccoli florets into the batter, making sure to coat them evenly.
- Carefully place the vegetables into the hot oil and cook for 2-3 minutes on each side, until the tempura is golden brown and crispy.
- Use a slotted spoon to remove the tempura from the pan and place it on paper towels to drain excess oil.
- Repeat with the remaining vegetables until all the tempura is cooked.
- Serve hot with soy sauce or sweet chili sauce for dipping.
Notes
NUTRITIONAL FACTS:
Calories: 220 | Total Fat: 7g | Total Carbohydrates: 38g | Dietary Fiber: 4g | Protein: 5g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
