Vegetable Tempura

Vegetable Tempura is a delightful Korean dish featuring a variety of fresh, crisp vegetables coated in a light, airy batter and fried to perfection. Perfect for late-night cravings, this dish offers a satisfying crunch with each bite.

Ingredients

• Sweet potato - 100 grams
• Zucchini - 100 grams
• Bell pepper (red or yellow) - 100 grams
• Mushrooms (shiitake or button) - 100 grams
• Carrot - 50 grams
• All-purpose flour - 50 grams
• Cornstarch - 30 grams
• Ice-cold water - 120 ml
• Salt - 1/2 teaspoon
• Vegetable oil (for frying) - 500 ml
• Soy sauce - 2 tablespoons
• Grated daikon radish (optional) - 50 grams

Steps

1. 1. Prepare the vegetables: Peel the sweet potato and carrot, and cut all vegetables into bite-sized pieces or thin strips.
2. 2. In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the ice-cold water and mix until just combined; the batter should be lumpy.
3. 3. Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 180°C (350°F).
4. 4. Dip the prepared vegetables into the batter, allowing any excess to drip off.
5. 5. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
6. 6. Use a slotted spoon to remove the tempura from the oil and place on a paper towel-lined plate to drain excess oil.
7. 7. Serve hot with soy sauce for dipping and optional grated daikon radish on the side.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

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

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