Assorted Vegetable Tempura
Crispy and Savory Assorted Seasonal Vegetable Tempura!
With an abundance of fresh vegetables like potatoes, sweet potatoes, zucchini, bell peppers, and eggplant, we’re making delicious assorted vegetable tempura. This recipe transforms simple produce into a delightful, crispy treat that’s perfect as a snack, side dish, or even a light meal. Enjoy the satisfying crunch and the natural sweetness of the vegetables!
Main Ingredients- 3 Potatoes
- 1 Sweet Potato
- 1/2 Zucchini
- 1 Eggplant
- Small amounts of Bell Peppers (various colors)
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Peel the potatoes and cut them into decorative wavy shapes using a crinkle cutter. This adds a beautiful visual appeal when fried.
Step 2
Slice the sweet potato into round pieces, similar in size to the potatoes. (Tip: For an even crispier and more flavorful tempura, you can boil and mash the potatoes and sweet potatoes before frying. However, if you’re short on time, frying them directly is also delicious!)
Step 3
Place the cut potatoes and sweet potatoes in a bowl of cold water for a few minutes to remove excess starch. This helps the batter adhere better and results in a crispier tempura.
Step 4
Cut the bell peppers into approximately 2cm pieces. Their vibrant colors will make the finished tempura visually appealing.
Step 5
Slice the zucchini into rounds and the eggplant on a diagonal. Lightly season the cut vegetables with salt to enhance their natural flavors.
Step 6
Drain the potatoes and sweet potatoes and lightly season them with salt as well. This ensures the vegetables are well-seasoned before frying.
Step 7
Now, let’s make the tempura batter. In a bowl, combine 1 cup of water, 1 egg, 1/2 teaspoon of salt, and a pinch of black pepper. Whisk everything together with a whisk until well combined.
Step 8
Gradually sprinkle 1 cup of low-gluten flour over the wet ingredients while gently stirring with chopsticks. Avoid overmixing; the batter should have a slightly lumpy texture. Overmixing can develop gluten, leading to a tougher tempura. (Tip: You can adjust the batter consistency by adding a little more water if it’s too thick, or more flour if it’s too thin.)
Step 9
Prepare your dusting flour. Spread a generous amount of flour on a wide plate. First, coat the zucchini and eggplant thoroughly on all sides with the dusting flour. For the bell peppers, make sure to coat the inner surfaces as well, as this helps the tempura batter stick properly.
Step 10
It’s time to coat the vegetables and start frying! First, dip the potatoes into the tempura batter, ensuring they are evenly coated. Then, carefully drop them into oil preheated to 180°C (350°F). To test if the oil is hot enough, drop a tiny bit of batter in; it should sizzle and float immediately.
Step 11
Fry the potatoes until they are golden brown and then remove them. (Tip: For extra crispiness, consider double-frying. First, fry at 160°C (320°F) until cooked through, then fry again at 180°C (350°F) for a short time until golden.)
Step 12
Next, dip the eggplant into the tempura batter and fry in the preheated oil until golden and crispy.
Step 13
Coat the zucchini in the batter and fry until nicely browned.
Step 14
Finally, dip the colorful bell peppers into the tempura batter and fry them. All the vegetables are now ready!
Step 15
Voila! Your beautiful assortment of vegetable tempura is ready. The vibrant colors and savory aroma are truly inviting. Enjoy them hot off the fryer for the best experience!
