Baked Vegetable Tempura Recipe

Broccoli florets: Small pieces of broccoli that are perfect for coating in batter and baking.

Cauliflower florets: Similar to broccoli, these are small pieces of cauliflower that add a nice texture and flavor.

Bell peppers: Sliced bell peppers add a sweet and colorful element to the tempura.

Zucchini: Sliced zucchini provides a tender and mild flavor that complements the other vegetables.

Chickpea flour: A gluten-free flour made from ground chickpeas, essential for the batter.

Cold water: Helps to create a smooth batter when mixed with chickpea flour.

Baking powder: Adds lightness and helps the batter to become crispy when baked.

When making batter for tempura, ensure the water is ice-cold. This helps create a lighter, crispier coating on the vegetables.

• broccoli florets - Substitute with green beans: Green beans provide a similar crunch and can be easily coated in batter for tempura.

• cauliflower florets - Substitute with mushrooms: Mushrooms offer a different texture but absorb the batter well and provide a savory flavor.

• sliced bell peppers - Substitute with carrot sticks: Carrot sticks add a sweet and crunchy element, similar to bell peppers.

• sliced zucchini - Substitute with eggplant slices: Eggplant slices have a similar texture and absorb the batter nicely.

• chickpea flour - Substitute with rice flour: Rice flour creates a light and crispy batter, ideal for tempura.

• cold water - Substitute with sparkling water: Sparkling water helps make the batter lighter and crispier due to the carbonation.

• baking powder - Substitute with club soda: Club soda can also help create a light and airy batter, similar to the effect of baking powder.

• Allow the baked vegetable tempura to cool completely before storing. This prevents condensation, which can make the tempura soggy.

• Store the cooled tempura in an airtight container. Layer the vegetables with parchment paper between them to avoid sticking.

• Place the container in the refrigerator if you plan to consume the tempura within 2-3 days. This keeps the vegetables fresh and maintains their texture.

• For longer storage, freeze the tempura. Arrange the pieces in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the tempura to a freezer-safe bag or container. Label with the date to keep track of freshness.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen tempura on a baking sheet lined with parchment paper.

• Bake for 10-15 minutes or until heated through and crispy. This method helps retain the crispiness of the tempura.

• Avoid microwaving the tempura, as it can make the batter soggy and less enjoyable.

• Preheat your oven to 375°F (190°C). Place the baked vegetable tempura on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they regain their crispiness.

• Use an air fryer set to 350°F (175°C). Arrange the tempura in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick method, use a toaster oven. Set it to 375°F (190°C) and place the tempura on the rack. Heat for about 8-10 minutes until they are crispy again.

• If you're in a hurry, you can use a microwave, but be aware that this may make the tempura less crispy. Place the vegetables on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the tempura in the skillet. Cook for 3-5 minutes, flipping occasionally until they are heated through and crispy.

• Oven: Used to bake the tempura at a high temperature to achieve a crispy texture.

• Mixing bowl: Essential for combining the chickpea flour, cold water, baking powder, salt, and pepper to make the batter.

• Whisk: Helps to mix the batter ingredients thoroughly, ensuring a smooth consistency.

• Baking sheet: Provides a flat surface for placing the coated vegetables to bake evenly.

• Parchment paper: Prevents the vegetables from sticking to the baking sheet and makes for easy cleanup.

• Olive oil spray: Used to lightly coat the vegetables, aiding in achieving a golden and crispy finish.

• Measuring cups: Ensures accurate measurement of the broccoli, cauliflower, bell peppers, zucchini, and chickpea flour.

• Measuring spoons: Used to measure the baking powder, salt, and pepper precisely.

• Knife: Necessary for slicing the bell peppers and zucchini into appropriate sizes.

• Cutting board: Provides a safe and stable surface for chopping and slicing the vegetables.

• Tongs: Useful for flipping the vegetables halfway through the baking process to ensure even cooking.

Prepare ingredients in advance: Chop and measure all vegetables and chickpea flour ahead of time to streamline the process.

Use pre-cut vegetables: Purchase pre-cut broccoli florets, cauliflower florets, and sliced bell peppers to save chopping time.

Make batter ahead: Mix the batter ingredients earlier in the day and store in the fridge until ready to use.

Line baking sheet: Prepare the baking sheet with parchment paper before starting to save time during assembly.

Use a large bowl: Use a large bowl for dipping vegetables to coat them quickly and efficiently.