Vegetable tempura is a delightful Japanese dish that features an assortment of fresh vegetables, lightly battered and fried to crispy perfection. This recipe is perfect for a quick appetizer or a light meal, offering a satisfying crunch with every bite.
While most of the ingredients in this vegetable tempura recipe are common, you might need to pay special attention to cornstarch. It is a key ingredient that helps achieve the light and crispy texture of the tempura batter. If you don't have it at home, make sure to pick it up at the supermarket.
Ingredients for Vegetable Tempura Recipe
All-purpose flour: The base of the tempura batter, providing structure and lightness.
Cold water: Essential for creating a light and airy batter, ensuring the tempura is crispy.
Cornstarch: Helps to achieve the desired crispy texture in the batter.
Broccoli florets: Adds a nutritious and flavorful element to the tempura.
Carrot sticks: Provides a sweet and crunchy contrast to the other vegetables.
Sweet potato slices: Offers a slightly sweet and hearty component to the dish.
Zucchini slices: Adds a tender and mild flavor to the tempura.
Vegetable oil: Used for frying the tempura, ensuring a crispy and golden finish.
Technique Tip for This Recipe
When making tempura, ensure that the water used in the batter is ice-cold. This helps create a light and crispy texture by preventing the batter from absorbing too much oil. Additionally, avoid over-mixing the batter; a few lumps are fine and can actually contribute to a better texture.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with rice flour: Rice flour creates a lighter and crispier texture, which is ideal for tempura.
cold water - Substitute with sparkling water: Sparkling water adds extra air to the batter, making it even lighter and crispier.
cornstarch - Substitute with potato starch: Potato starch provides a similar binding effect and contributes to a crispier coating.
broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and flavor profile, making it a great alternative.
carrot sticks - Substitute with parsnip sticks: Parsnips have a similar texture and slightly sweet flavor, which works well in tempura.
sweet potato slices - Substitute with butternut squash slices: Butternut squash has a similar sweetness and texture, making it a good substitute.
zucchini slices - Substitute with eggplant slices: Eggplant has a similar texture and absorbs the batter well, making it a suitable alternative.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it ideal for frying tempura.
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How to Store or Freeze This Dish
Allow the vegetable tempura to cool completely before storing. This prevents condensation, which can make the tempura soggy.
Place the cooled tempura in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
Store the container in the refrigerator for up to 2 days. For best results, consume the tempura as soon as possible.
To reheat, preheat your oven to 375°F (190°C). Place the tempura on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until crispy.
For freezing, arrange the cooled tempura in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
Transfer the frozen tempura to a freezer-safe bag or container. Label with the date and store for up to 1 month.
When ready to eat, reheat the frozen tempura directly from the freezer. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes or until heated through and crispy.
Avoid microwaving the tempura as it can make the batter soggy. Always opt for oven reheating for the best texture.
How to Reheat Leftovers
Preheat your oven to 375°F (190°C). Place the leftover 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 in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
For a quick fix, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil. Place the tempura in the skillet and cook for 2-3 minutes on each side until they are crispy again.
If you have a toaster oven, preheat it to 375°F (190°C). Place the tempura on the rack or a baking sheet and heat for 8-10 minutes.
Avoid using the microwave as it tends to make the tempura soggy. However, if you must, place the tempura on a microwave-safe plate lined with paper towels. Heat on high for 30 seconds to 1 minute, then immediately transfer to a preheated oven or skillet to crisp up.
Best Tools for This Recipe
Deep fryer: A deep fryer is essential for maintaining a consistent temperature while frying the tempura, ensuring even cooking and crispiness.
Large pot: If you don't have a deep fryer, a large pot can be used to heat the oil and fry the vegetables.
Mixing bowl: A mixing bowl is needed to whisk together the flour, cold water, and cornstarch to create the batter.
Whisk: A whisk is used to mix the batter ingredients until smooth, ensuring there are no lumps.
Tongs: Tongs are useful for dipping the vegetables into the batter and for placing them into the hot oil safely.
Paper towels: Paper towels are used to drain the excess oil from the fried tempura, keeping them crispy.
Plate: A plate is needed to hold the tempura after it has been fried and drained.
Knife: A knife is necessary for cutting the vegetables into the appropriate sizes and shapes for frying.
Cutting board: A cutting board provides a safe surface for chopping the vegetables.
Thermometer: A thermometer helps monitor the oil temperature to ensure it stays at 350°F (175°C) for optimal frying.
How to Save Time on This Recipe
Prepare ingredients in advance: Chop and slice all vegetables ahead of time to streamline the cooking process.
Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.
Batch frying: Fry multiple pieces of vegetable tempura at once to save time.
Pre-mix batter: Prepare the batter and keep it in the fridge until ready to use.
Dry vegetables: Pat the vegetables dry before dipping in batter to ensure they fry faster and more evenly.
Vegetable Tempura Recipe
Ingredients
Tempura Batter
- 1 cup All-purpose flour
- 1 cup Cold water
- 1 tablespoon Cornstarch
Vegetables
- 1 cup Broccoli florets
- 1 cup Carrot sticks
- 1 cup Sweet potato slices
- 1 cup Zucchini slices
- as needed Vegetable oil for frying
Instructions
- Heat the oil in a deep fryer or large pot to 350°F (175°C).
- In a mixing bowl, whisk together the flour, cold water, and cornstarch until smooth.
- Dip the vegetables into the batter, ensuring they are fully coated.
- Carefully place the battered vegetables into the hot oil. Fry until golden and crispy, about 2-3 minutes.
- Remove the tempura from the oil and place on paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauce.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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