You know those delicious tempura vegetables you always get at your favorite Japanese restaurant? You can make them at home! And they’re incredibly easy — who would of known? I came home to find my roommate making tempura vegetables & had to join in the fun. This recipe is simple, quick & oh so good!
1 Cup All Purpose Flour
1 Cup Cold Water (the colder the better)
Your favorite vegetables (we used carrots, eggplant, asparagus, sweet potatoes & broccoli)
4 Cups Vegetable or Canola Oil
Heat the oil over high heat while you make the tempura batter.
In a bowl, mix the flour, egg & water until ingredients are fully combined. The key to this batter is the water — it has to be cold. The water is what gives the tempura batter its consistency & keeps it from absorbing much oil when fried. Once you’ve finished mixing you’re ready to dip your vegetables.
Make sure your oil is nice & hot before frying your vegetables. Place the tempura covered vegetables in the oil & cook for 3-4 minutes & remove from heat. Serve with a side of soy sauce & enjoy.
The result will be mouth watering tempura vegetables. Be forewarned, you may become addicted. Buen provecho!