We have Vegetable Tempura on the weekends occasionally when I feel like something healthy (but not so healthy at the same time) and this really fits that bill. With some sweet chilli dipping sauce it’s a lovely sometimes food, for both kids and grown ups alike.
Choose the vegetables that you like from the list below and slice finely.
Vegetable Options:
- medium sized zucchinis sliced thinly
- eggplant
- carrots
- red onion
- capsicum
- broccoli
- beans
Method
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Cut the vegetables into long thin strips. Set aside.
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Whisk together the plain flour, egg and iced water.
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Heat vegetable oil on stovetop and very carefully check the heat by dropping a small amount of batter into the oil. If the batter sizzles, cooks and starts to float, the oil is hot enough.
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Dip the vegetables in the batter mix, and transfer quickly to the oil.
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When batter turns golden brown and vegetable starts to float, use a pair of tongs or a steel strainer ladle to remove the tempura from the oil.
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Drain on paper towel and season with salt and pepper.
Recipe Hints and Tips:
- Vegetable Tempura is not suitable for freezing
