Vegetable Tempura

Vegetable Tempura is a delightful Japanese dish featuring a variety of fresh vegetables lightly battered and deep-fried to crispy perfection. This dish is not only visually appealing but also offers a satisfying crunch with each bite.

Ingredients

• Sweet Potato - 100g
• Zucchini - 100g
• Carrot - 100g
• Bell Pepper - 100g
• Green Beans - 100g
• All-Purpose Flour - 100g
• Cornstarch - 30g
• Baking Powder - 1 tsp
• Ice Water - 200ml
• Salt - 1/2 tsp
• Vegetable Oil - for frying

Steps

1. Prepare the vegetables by washing and cutting them into bite-sized pieces. Sweet potato should be cut into thin slices, zucchini and carrot into sticks, bell pepper into strips, and green beans trimmed.
2. In a bowl, mix the all-purpose flour, cornstarch, baking powder, and salt together.
3. Gradually add ice water to the flour mixture, stirring gently until just combined. The batter should be lumpy; do not overmix.
4. Heat vegetable oil in a deep frying pan or pot until it reaches 180°C (350°F). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
5. Dip each piece of vegetable into the batter, allowing excess batter to drip off, then carefully place them in the hot oil one at a time.
6. Fry the vegetables in batches for about 2-3 minutes or until they are golden brown and crispy. Do not overcrowd the pan.
7. Remove the tempura with a slotted spoon and drain on paper towels. Repeat with remaining vegetables.
8. Serve the vegetable tempura hot with a dipping sauce such as tentsuyu (a mix of soy sauce, mirin, and dashi) or simply with salt.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 1 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol, making it a heart-healthy choice.

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