Baked Vegetable Tempura

Baked Vegetable Tempura is a lighter, healthier twist on the classic Japanese dish, featuring an array of seasonal vegetables coated in a delicate, crispy batter. This guilt-free version is baked to perfection, making it a delightful appetizer or side dish.

Ingredients

• Zucchini - 100 grams
• Carrot - 100 grams
• Sweet potato - 100 grams
• Bell pepper - 100 grams
• Cornstarch - 50 grams
• Whole wheat flour - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 100 ml
• Olive oil - 1 tablespoon
• Soy sauce - for serving
• Wasabi - for serving (optional)

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Wash and cut the zucchini, carrot, sweet potato, and bell pepper into thin, even strips.
3. In a mixing bowl, combine cornstarch, whole wheat flour, baking powder, and salt.
4. Slowly add water to the dry ingredients, whisking until you achieve a smooth batter.
5. Dip each vegetable strip into the batter, allowing excess to drip off before placing them on the prepared baking sheet.
6. Drizzle or brush the battered vegetables with olive oil for added crispiness.
7. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
8. Serve hot with soy sauce and a touch of wasabi if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from various vegetables.
• Low in calories and fat compared to traditional fried tempura.

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