Healthy and Flavorful: How to Make Japanese Vegetable Tempura
Tempura is a popular Japanese dish that features battered and deep-fried seafood and vegetables. While it’s often considered unhealthy, with a few simple tweaks, you can create a light and crispy tempura that’s also good for you. Here’s how:
- Assorted vegetables (such as sweet potato, eggplant, zucchini, green beans, and bell pepper)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup ice-cold sparkling water
- Vegetable oil, for frying
- Soy sauce or tempura dipping sauce, for serving
- Prepare the vegetables by cutting them into bite-sized pieces or thin slices.
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the ice-cold sparkling water, whisking until the batter is smooth and no lumps remain.
- Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil is hot (about 375°F), dip the vegetables in the batter and carefully add them to the hot oil, frying in batches as needed.
- Cook the vegetables for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon or spider to transfer the cooked tempura to a wire rack or paper towels to drain any excess oil.
- Repeat with the remaining vegetables and batter, being careful not to overcrowd the pot.
- Serve the vegetable tempura hot with soy sauce or tempura dipping sauce on the side.
With these simple steps and quality ingredients, you’ll be able to create a delicious and healthy Japanese vegetable tempura that’s perfect as a snack or side dish. Enjoy!