Vegetable Tempura Recipe
Light and crispy vegetable tempura, perfect as an appetizer or side dish.
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Tempura Batter
- 1 cup All-purpose flour
- 1 cup Ice-cold water
- 1 Egg lightly beaten
Vegetables
- 1 cup Carrot sliced into thin strips
- 1 cup Sweet potato sliced into thin rounds
- 1 cup Zucchini sliced into thin rounds
- 1 cup Broccoli florets
1. In a mixing bowl, combine the flour, ice-cold water, and lightly beaten egg. Mix until just combined; the batter should be lumpy.
2. Heat oil in a deep fryer or large pot to 350°F (175°C).
3. Dip the vegetables into the batter, allowing any excess to drip off.
4. Fry the vegetables in batches until golden and crispy, about 2-3 minutes per batch.
5. Remove the tempura with tongs and drain on paper towels.
6. Serve immediately with dipping sauce of your choice.
Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg