Easy Vegetable Tempura
Japanese-style battered vegetables, light and crisp rather than heavy — keep the batter cold right up until frying, that's the trick to a delicate crunch. Serve with tentsuyu for dipping.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
medium
Cuisine
Japanese
vegan
Ingredients
4 cupsmixed vegetables (sweet potato, zucchini, pumpkin)
2 cupstempura batter mix
1 cuptentsuyu dipping sauce
Instructions
1
Slice the vegetables thinly and evenly.
2
This way each piece fries through in the same short time.
3
Dip each piece in the ice-cold tempura batter just before frying, coating lightly rather than thickly.
4
Deep-fry until only light golden and crisp, about 2 minutes, pulling them before they darken, then serve immediately with dipping sauce.
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