Tempura-Style Vegetables
Servings
8 Servings
Ingredients
- 2 cups flour
- 1½ tablespoons baking powder
- 3 tablespoons toasted sesame oil divided
- 2½ cups ice water
- Canola oil for frying
- 2 large carrots peeled and cut into ¼-inch thick rounds
- 1 large onion cut into ½-inch thick wedges
- 2 cups green beans trimmed
- 2 cups broccoli florets
- Kosher salt
- ½ cup low-sodium soy sauce
- Juice of 1 lime
Instructions
- In a large bowl, combine flour, baking powder, and 2 tablespoons sesame oil, and whisk to combine. Gradually whisk in water, mixing just until moistened and lumps are gone. Do not overmix. Heat 4 inches canola oil in a large pot to 325°F. Line 2 sheet pans with two layers of paper towels. Working in batches, using tongs, dip vegetables into batter and fry just until crispy , about 1 to 2 minutes. Transfer with a slotted spoon to the prepared pans, and sprinkle with salt. In a small bowl, combine soy sauce, lime juice, and remaining 1 tablespoon sesame oil; whisk to combine. Serve fried vegetables immediately with the dipping sauce.
I’ve never made Tempura and always wanted to. Thanks for the recipe.
I love tempura veggies. We just had them last night at a restaurant and my husband was saying that I really need to make it at home. Also love that you shared the tasty dipping sauce! This is a perfect Saturday night treat!
Definitely a great way to get me to eat vegetables! Can’t wait to try this out!
Great idea, thanks for sharing.
Tempura..love it. Perfect when I want to have something fried (which is rare, but even so!)
B”H Thanks Jamie, as always another winner!
I watched Jacque Pepin’s Channukah celebration on YouTube yesterday, and he chopped up the vegetables, not too fine, mixed them together , and then put them in the tempura batter , and fried them like latkes…both ways sound yummy. Good Shabbos 🙂
Yum! I’ve never tried to make tempura veggies but I love them. Thanks for the recipe Jamie!