Korean Vegetable Tempura

Korean Vegetable Tempura is a delightful, crispy snack that showcases a variety of fresh vegetables, lightly battered and fried to perfection. This dish is not only delicious but also a healthier option for those seeking a savory treat.

Ingredients

• Sweet potato - 100 grams
• Zucchini - 100 grams
• Carrot - 100 grams
• Mushrooms (shiitake or button) - 100 grams
• Green bell pepper - 100 grams
• All-purpose flour - 50 grams
• Cornstarch - 30 grams
• Ice-cold water - 150 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. 1. Prepare the vegetables by washing and cutting them into thin, uniform pieces: sweet potato, zucchini, carrot, mushrooms, and green bell pepper.
2. 2. In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper.
3. 3. Gradually add the ice-cold water to the flour mixture, stirring gently until just combined (do not overmix). The batter should be slightly lumpy.
4. 4. Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 180°C (350°F).
5. 5. Dip each piece of vegetable into the batter, allowing excess to drip off, and carefully place them in the hot oil.
6. 6. Fry the vegetables in batches for about 3-4 minutes or until golden brown and crispy, turning occasionally.
7. 7. Remove the tempura with a slotted spoon and place them on paper towels to drain excess oil.
8. 8. Serve hot with a dipping sauce made of soy sauce, vinegar, and a pinch of sesame seeds.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great snack for weight management.

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