Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold water
- Salt to taste
- Vegetables for tempura (zucchini, sweet potatoes, and bell peppers)
- Vegetable oil for frying
- Dipping sauce (soy sauce, mirin, and dashi as desired)
Instructions
- Prepare the tempura batter by mixing all-purpose flour, cornstarch, and salt in a bowl. Gradually add cold water until smooth, preserving some texture.
- Slice zucchinis and sweet potatoes into thin pieces. Dip these fresh slices into the tempura batter.
- Heat vegetable oil in a deep frying pan. Fry the battered vegetables in batches until golden brown, about 2-3 minutes.
- Transfer the fried tempura onto a plate lined with paper towels to drain excess oil. Serve hot with dipping sauce.
Notes
- Consume the tempura fresh for the best crunch. Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the oven to preserve crispiness rather than using the microwave.
- Popular vegetables for tempura include zucchini, sweet potatoes, and bell peppers, but feel free to experiment with others like mushrooms or eggplant.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg