Tempura is a typical dish of Japanese cuisine and it is a quick and crispy frying, whose main ingredients are usually seafood or vegetables. The tempura is characterized by its preparation and the cooking process, that is, the ingredients that we are going to cook must be cut into "bites" – pieces of a suitable size to take them directly to the mouth with some toothpicks. Cooking consists of frying foods coated in oil not too hot until lightly browned, in no case should the oil boil or the ingredients should be burned.
The recipe I share in RecetasGratis is a spectacular vegetable tempura, accompanied by an Asian dressing of soy sauce, garlic and ginger. For this recipe you can use any vegetable that you like without any exception, since it is delicious, with a thin and crispy batter. I have added some poppy seeds to the batter to add an extra crispy touch, but the tempura is just as delicious if you decide to skip this ingredient. Is tempura vegetable recipe It is an excellent option to serve as a starter that will undoubtedly leave your diners open-mouthed.
2 diners 30m Starter Low difficulty Additional features: Cheap cost, Recommended for vegans, Recommended for vegetarians, Fried Ingredients:
- 150 grams of wheat flour
- 250 milliliters of very cold water
- 1 tablespoon poppy seeds
- 1 teaspoon salt
- ½ red pepper
- ½ green pepper
- 2 frozen artichokes
- ½ onion
- ½ zucchini
- 2 carrots
- ½ cup cauliflower and broccoli
- Oil for frying
- Vegetable tempura sauce:
- ¼ cup vegetable stock
- 3 tablespoons soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of brown sugar
- 1 piece of chopped fresh ginger (small)
- 2 garlic cloves, crushed
Steps to follow to make this recipe: 1
Cut the vegetables into medium pieces: you can cut the carrot and zucchini into sticks and the pepper into strips. If you use frozen vegetables, defrost them previously and drain well.
To know how to make vegetable tempura, in addition to cutting vegetables, the first thing is sift wheat flour to break up the lumps of particles and obtain a much finer and fluffier coat. Also, make sure the water is very cold.
Prepare the tempura Mixing in a bowl the flour, salt and poppy seeds.
Add the water little by little very cold and go stirring with a few rods continuously to integrate all the ingredients of the tempura.
Stir until there is one homogeneous mixture, thick and without lumps. This last point is very important so that the vegetables in tempura are crisp, with some fluffiness and, above all, soft.
Heat the oil in a frying pan or saucepan until it reaches approximately 160 ° C.
Take the pieces of vegetables and dip them in the dough of the batter in such a way that they are well covered.
Fry several pieces of vegetables in tempura in oil at a time without touching until the batter is slightly golden. Once all the vegetables are fried, place them on kitchen paper to absorb the excess oil.
As an option, you can serve the vegetable tempura recipe with a delicious Asian sauce. You just need to mix the vegetable stock, soy sauce, vinegar, sugar, crushed garlic and ginger in a saucepan, cook all the ingredients for 5 minutes and let cool before serving. That easy! And to discover more vegan recipes, head over to my Vegspiration blog.
If you liked the recipe of Vegetable tempura, we suggest you enter our Other vegetables Recipes category.
Tempura, a recipe with many variations
The vegan vegetable tempura recipe that I have shared is one of the simplest and most delicious, since it is an egg-free, lactose-free and uncomplicated vegetable tempura. However, it is true that there are other variants of the traditional recipe, some include beerOthers substitute wheat flour for cornstarchothers add egg and others use milk instead of water. Regardless of the option you choose, you should know that they all have one thing in common: a very crispy batter remains.
Some tricks to make a perfect vegetable tempura are:
- Beat well the ingredients of the tempura, especially if you decide to add eggs, to introduce as much air as possible and get a fluffy dough, which will later transform into a crispy batter.
- Sift the flour. We have already discussed the importance of this step and the results on the dough, but it is worth remembering once again if we want to get the best vegetable tempura.
- If required, double coat. To do this, fry the vegetable in tempura, let it warm, pass it through the dough and fry again.
- The water must be very cold. If you use milk or beer, also very cold.