Vegetable Tempura

Vegetable Tempura is a delightful Chinese snack featuring a variety of crispy, lightly battered vegetables. This dish is perfect for sharing, offering a satisfying crunch and vibrant flavors.

Ingredients

• Carrot - 1 medium, sliced into thin matchsticks
• Zucchini - 1 small, sliced into thin rounds
• Bell pepper - 1/2 medium, sliced into thin strips
• Mushrooms - 100 grams, sliced
• Broccoli florets - 100 grams
• All-purpose flour - 1/2 cup (65 grams)
• Cornstarch - 1/4 cup (30 grams)
• Baking powder - 1/2 teaspoon
• Ice water - 1/2 cup (120 ml)
• Salt - 1/2 teaspoon
• Vegetable oil - for frying

Steps

1. Prepare the vegetables by cutting them into bite-sized pieces: matchstick carrots, rounds of zucchini, strips of bell pepper, sliced mushrooms, and broccoli florets.
2. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
3. Gradually add ice water to the dry ingredients while mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches 180°C (350°F).
5. Dip each vegetable piece into the batter, allowing excess to drip off, and carefully place them in the hot oil.
6. Fry the vegetables in batches, avoiding overcrowding the pan, for about 3-4 minutes or until golden brown and crispy.
7. Use a slotted spoon to remove the tempura from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve the Vegetable Tempura hot with a dipping sauce of your choice, such as soy sauce or a spicy mayo.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and can be enjoyed as a light snack or appetizer.

Tags