When making vegetable tempura, you can use a variety of different vegetables. Here’s a basic recipe.
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)
1 cup of all purpose flour (sifted)
1 cup iced water
1 large egg
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.