Vegetable Tempura
Servings: 4 Servings
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Ingredients
Batter:
- 1 cup wholewheat flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 cup sparkling water
Vegetables:
- 8 baby carrots
- 1 sweet potato halved and thinly sliced
- 1 pint fresh green beans
- 1/2 large red bell pepper julienned
- 1/2 large yellow bell pepper julienned
- 1/2 large head cauliflower chopped, flowerets only
- 4 large napa cabbage leaves cut into 6 pieces
- 2 cups canola oil for frying
Dipping Sauce
- 1 cup soy sauce
- 1 teaspoon rice vinegar or regular vinegar
- 2 tablespoons agave nectar
- 2 tablespoons chopped green onion as garnish
- Red chili flakes as garnish
Instructions
- Make the dipping sauce and pour into small bowls or serving dish. Keep chilled until serving.
- Wash and prepare your vegetables and arrange on a large plate
- Combine the wholewheat flour, cornstarch and baking powder in a large bowl and whisk until well combined.
- Add the sparkling water to the flour gently. Stir until just mixed. Set aside.
- Dip vegetables into the batter, one at a time. Shake or brush off any excess batter. You want a light coating. Place dipped vegetables on a plate. Dip the vegetables in several batches.
- Pour the oil into a deep dutch oven, deep skillet or large wok. Heat until water sprinkled on it sizzles.
- Add the veggies one at a time, immediately stirring them with a woden stapula or chopstick so they don't stick to the pot. Add three of four more veggies following the same procedure.
- Fry, stirring gently for 1-2 minutes. Flip and cook for 1-2 minutes more or until batter is crisp and golden.
- Once fried, remove vegetables from oil and let drain on paper towels or a clean cloth. Pat gently to remove excess oil.
- Repeat steps until all the vegetables are cooked.
- Arrange tempura on a large serving platter and serve immediately with dipping sauce.