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When making vegetable tempura, you can use a variety of different vegetables. Here’s a basic recipe.

Ingredients:

4 large carrots (sliced)

4 large sweet potatoes (peeled and sliced)

2 red bell peppers (seeds removed and sliced)

2 green bell peppers (seeds removed and sliced)

vegetable oil

sea salt

Batter Ingredients:

1 cup of all purpose flour  (sifted)

1 cup iced water

1 large egg

Directions:

1. In a bowl, beat egg and then add iced water. Add sifted flower. Mix gently. Do not over mix batter.

2. Dip all vegetables in batter.

3. In a large deep skillet or wok, fill with vegetable oil halfway up. When oil is hot, gently drop battered vegetables into the oil. Let cook for 3 minutes and then let drain on paper towels.  Sprinkle with sea salt and serve.

Serve warm.

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