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Crispy fried vegetables dipped in a salty sweet garlic sauce. It may be fried, but at least its veggies right? RIGHT? It’s still healthy…. Yeah…
I love tempura vegetables. So delicious, plus tempura batter is easier to deal with than the flour, egg, and breadcrumbs mix. It’s all in one bowl! If you are lazy and somehow make huge messes when cooking, like me, it matters.
Vegetables
Here are some of my favorite vegetables to fry:
Potatoes – cut diagonal and cottage fry thickness.
Carrots – also cut on the bias.
Onions – think onion rings.
Asparagus – The whole spear, with tough ends cut off.
Green Beans – whole.
Cauliflower – fry those florets.
Broccoli – all about them florets.
Tempura Tips
Sparkling water helps give it that light crispiness. The water should be cold!
Prepare all the vegetables first, have them ready to go.
Tenkasu – or little bits of cooked batter than float around in the oil, should be removed each batch. You can save that to use it your okonomiyaki.
Don’t over mix the batter, some lumps is good lumps.
Use chopsticks to stir batter and drop in veggies. If you don’t have chopsticks, use tongs.
Tempura Batter
Ingredients
- 1 cup sparkling water
- 1 egg
- ½ cup flour
- ½ cup cornstarch
- ¼ tsp salt
- ¼ tsp baking soda
Instructions
- Cut up and clean all vegetables.
- Whisk all ingredients together.
- Dip vegetables into batter to coat.
- Fry till golden and drain on paper towel. Oil should be about 350 F.
Garlic Ginger Dipping Sauce
Ingredients
- ½ cup soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tbsp ginger grated
- 2 tbsp water
- 2 cloves garlic minced
- 2 green onions chopped
- 2 tsp brown sugar
- 1 tsp sesame oil
Instructions
- Mix all ingredients, except onions, together in a small pot. Heat till sugar is dissolved.
- Add onions.
- Let sit in fridge for an hour before serving.
