Description
This light vegetable tempura recipe is not only quick to prepare but also healthy and delicious. Perfect for a quick snack or as a side dish!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- 1 medium zucchini, sliced
- 1 medium carrot, julienned
- 1 bell pepper, sliced
- 1 cup broccoli florets
- Salt, to taste
- Oil, for frying
Instructions
- In a bowl, mix the flour, cornstarch, baking powder, and a pinch of salt.
- Gradually add the cold sparkling water to the dry ingredients, stirring until just combined. Do not overmix; some lumps are okay.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Dip the prepared vegetables into the batter, allowing excess to drip off.
- Carefully place the battered vegetables into the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes.
- Remove the tempura from the oil and drain on paper towels.
- Serve immediately with dipping sauce of your choice.
Notes
- For a lighter batter, you can substitute half of the all-purpose flour with rice flour.
- Experiment with different vegetables like sweet potatoes, green beans, or mushrooms for variety.
- Make sure the oil is hot enough before frying to avoid soggy tempura.
Keywords: light vegetable tempura, healthy tempura recipe, quick tempura, vegetable tempura, easy tempura recipe, Japanese tempura, crispy tempura, vegetable appetizer