Crispy Tempura Vegetables (Vegan)

crispy tempura vegetables served with a spicy dipped sauce.

5 from 1 vote

Tempura vegetables are a delicious, simply addictive Japanese starter or snack. In this recipe chopped vegetables are dipped in a super light, airy tempura batter and deep fried. Tastes wonderful with aqny spicy Asian styled sauce or even with tea.

Prep Time10

Cook Time15

Total Time25

Course: starter

Cuisine: Japanese

Keyword: tempura vegetables

Servings: servings

Calories: 196kcal

Author: Harini

Ingredients

1 cup all purpose flour
1 tablespoon corn starch
1 cup soda water
1/4 teaspoon salt
2 ice cubes
1 carrot sliced into batons
1 zucchini small, peeled and sliced into thick rounds
1 bell pepper sliced
6 ivy gourds sliced
2 jalapenos sliced

Instructions

Rinse and peel the vegetables if preferred. Slice them into roundels or sticks and rings as you prefer and set aside.
To make tempura batter sift 1 cup all purpose flour, 1 tablespoon corn starch and a pinch of salt in a large mixing bowl. Mix well with a spoon.
Now slowly add 1 cup or 250 ml ice cold soda water or seltzer water and mix very gently with a fork or chopsticks. Do not over mix the batter. Add 1 or 2 ice cubes to the batter to keep it cold.
Heat oil for deep frying. Check the oil temperature by dropping a small bit of batter. If it raises after a second oil is ready for frying. The oil temperature should be 375F or 190 C. Now dip veggies one by one into the batter using a spoon or chopstick and gently tap off the excess batter.
Slide into the hot oil and deep fry.
Fry from both sides until the vegetables turn crispy and golden. Remove the fried vegetables using a slotted spoon and set them on a paper tower or kitchen towel to absorb excess oil.
Serve crispy tempura vegetables hot with any dipping sauce.

Notes

You can double the batter recipe.

You can use flour instead of plain flour.

Nutrition