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Ingredients
- 2 white or green onions
- 1 large carrot
- 1 cup tempura flour
- Oil for frying (preferably sunflower oil or peanut oil)
- Salt to taste
- 1 sweet potato (optional)
- 1/2 zucchini (optional)
- 1 cup cold water (sparkling water or ice)
Instructions
- 1Cut the vegetables into pieces suitable for tempura. They should be cut thinly and uniformly so that they fry evenly. You can use the vegetables listed above or any other preferred vegetables.
- 2In a bowl, mix the tempura flour with cold water or sparkling water. If you want a crispier crust, you can add a few ice cubes to the mixture. Do not overmix; the batter should be slightly lumpy.
- 3Heat the oil in a pan or pot to 170-180°C. It is important to have an oil thermometer to ensure the correct temperature.
- 4Dip the vegetables into the tempura batter, making sure they are well coated.
- 5Fry the coated vegetables in the heated oil until golden and crispy. Do not overcrowd the pan; fry in batches to prevent the oil temperature from dropping.
- 6Remove the fried vegetables from the oil and place them on a paper towel to drain excess oil.
- 7Serve the vegetable tempura warm, usually with a special sauce, such as tentsuyu sauce (made from soy sauce, mirin, grated daikon, and dried bonito flakes).
Tip
Vegetable tempura is delicious and crispy, and the thin batter allows the vegetables to retain their freshness and flavor. You can experiment with different vegetables and sauces to suit your tastes.
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