Mixed Vegetable Tempura
Whisk flour, icy water, and mayo; chill. Heat oil to 180°C. Coat veggies in batter, fry, and serve with preferred sauce. Enjoy Mixed Vegetable Tempura! 🍤🔥
Print
Pin Recipe
Servings: 4 servings
Calories: 191kcal
Add to Collection
Ingredients
- 1 pound assorted vegetables such as: Broccoli cauliflower or green beans, cut in 3-inch lengths
- Sweet potatoes sliced 2-inch thick
- Zucchini or eggplant cut in 3-inch strips
- Carrots sliced ¼-inch thick
- Others onions, bell pepper, squash, lotus root, mushrooms
- ½ Oil for frying
- Tempura or mentsuyu sauce for dipping
Basic tempura batter
- 4 cups Plain flour
- ½ tsp Mayonnaise
- ½ tbsp water
Instructions
- Place the flour, and add icy cold water and mayonnaise.
- Set aside in fridge until all ingredients and oil are ready.
- Fill a deep pan or deep-fryer with vegetable oil and heat until 180 degrees.
- Add each ingredient to the batter individually to coat them and put them into the oil.
- Fry each ingredient.
- Your dish is ready to be served with your preferred sauce.
Video
Notes
Using vegetables in mixed vegetable tempura is an excellent way to use more vegetables in your recipe. As long as you choose vegetables that are low in fiber and high in protein, they can be cut into matchsticks. Using a larger amount of flour will result in a crispier vegetable. It will be crispier when you fry the vegetables in colder oil. It will keep the batter fresh for longer if you allow the batter to rest.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 37g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 273mg | Potassium: 299mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5758IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.