Introduction
A light and crispy Japanese inspired vegetable tempura with a savory dipping sauce. This plant based recipe is perfect for a quick appetizer or main dish.
Why You’ll Love This Recipe
This recipe is loved for its simple ingredients and quick preparation. The crispy texture and flavorful sauce make it a crowd pleaser.
Ingredients
- 1 cup all purpose flour
- 1 cup ice cold sparkling water
- 1 teaspoon baking powder
- 1 sweet potato sliced
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- Vegetable oil for frying
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
Instructions
- Prepare the vegetables by washing and slicing them into bite sized pieces.
- In a large bowl whisk together flour baking powder and cold sparkling water until just combined. Do not overmix.
- Heat vegetable oil in a deep pot to 350 degrees Fahrenheit.
- Dip vegetable pieces into the batter allowing excess to drip off.
- Carefully place battered vegetables into the hot oil frying in batches for 2 to 3 minutes until golden brown.
- Remove tempura with a slotted spoon and drain on paper towels.
- For the sauce whisk together soy sauce rice vinegar maple syrup and grated ginger in a small bowl.
- Serve tempura immediately with dipping sauce.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve with steamed rice and a side salad for a complete meal.
Recipe Variations
Try using different vegetables like mushrooms green beans or cauliflower. For a gluten free option use rice flour.
Chef’s Tips
Keep the batter cold for the crispiest tempura. Do not overcrowd the pot when frying.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes