Crispy Vegetable Tempura Recipe
Embark on a delightful culinary adventure with this Crispy Vegetable Tempura Recipe, a popular Japanese appetizer that beautifully showcases fresh vegetables encased in a light, airy batter. The combination of vibrant vegetables and the satisfying crunch of tempura creates a dish that’s perfect for sharing during special gatherings or simply enjoying as a savory snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn | 4 (cut lengthwise) |
| Carrot (Gajjar) | 1 (sliced lengthwise) |
| Broccoli | 1 cup (cut into florets) |
| Red Bell pepper (Capsicum) | 1 (cut into wedges) |
| All Purpose Flour (Maida) | 1/4 cup |
| Whole Egg | 1 |
| Baking Powder | 1 teaspoon |
| Salt and Pepper | To taste |
| Ice Cubes | A handful |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Carbohydrates | 20g |
| Dietary Fiber | 2g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 200mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 10 minutes |
| Total | 20 minutes |
Servings
| Servings | Quantity |
|---|---|
| Number | 4 |
Course
| Course | Type |
|---|---|
| Cuisine | Japanese |
| Course | Appetizer |
| Diet | Vegetarian |
Instructions
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Prepare the Vegetables: Start by preparing your vegetables. Cut the baby corn lengthwise, slice the carrot, cut the broccoli into florets, and wedge the red bell pepper. Set them aside, ensuring they are ready for battering.
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Make the Tempura Batter: In a mixing bowl, combine the all-purpose flour, whole egg, a pinch of salt, and pepper. Gradually add approximately 1 cup of water while whisking until you achieve a thin batter. For that extra crunch and lightness, incorporate a handful of ice cubes into the batter.
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Heat the Oil: In a deep kadai or frying pan, heat enough oil over medium-high heat until it reaches the right temperature for frying—typically around 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and floats to the surface, it’s ready.
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Fry the Vegetables: Carefully dip each vegetable into the tempura batter, ensuring they are fully coated. One by one, gently drop them into the hot oil. Avoid overcrowding the pan, as this can lower the oil’s temperature and lead to soggy tempura. Fry the vegetables until they are golden and crispy, about 3-4 minutes.
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Drain and Serve: Once crispy, remove the tempura from the oil and drain them on a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining vegetables.
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Presentation: Serve your crispy vegetable tempura hot, alongside a tangy dipping sauce, such as soy sauce or a spicy mayo. This delightful dish pairs wonderfully with a Spicy Chicken Manchurian, Thai Style Noodles with Spinach and Leeks, and rounds off with a sweet Aish el Saraya for a memorable weekend dinner with friends and family.
Enjoyment Tips
This crispy vegetable tempura not only makes for an inviting appetizer but also offers a fun cooking experience. Feel free to experiment with different vegetables like sweet potatoes, zucchini, or even mushrooms for variety.
Indulge in the delightful crunch of tempura and let your taste buds dance with joy!
