Tempura is liked by people of many races, not just the Japanese.
Many of us think that tempura pertains to the batter coated shrimp dish. Actually, tempura can be any food that is fried in a light and crispy pale-colored batter and served with a light dipping sauce. To make tempura at home, you have to learn the secret of making the batter and frying at the right temperature.
What You Will Need for Vegetable Tempura:
- About two cups of your favorite vegetables (in this recipe we are using zucchini, squash flowers, carrots and sweet potato greens)
- One egg (kept cold)
- ¾ cup very cold water
- ¼ cup ice cubes
- ½ plus 1 tablespoon flour
- 2 tablespoons cornstarch
- Cooking oil to cover 2 inches deep of your fryer
- 1 teaspoon of baking powder
- 1 teaspoon salt
- Extra 1 tablespoon flour (for dusting the vegetables)
Time to Fry Some Tempting Tempura!
6. Dip the vegetables in the batter. Check the temperature of the oil by dropping a teaspoon of the batter in it. If the oil is too hot, the batter will float immediately and turn brown. If the oil is too cold, the batter will sink. What you are looking for is for the batter to sink halfway and bubble right on top while remaining white or light colored even after a minute.
7. Once your oil has reached the right temperature (about 160C), drop each piece of batter coated vegetable one by one, being careful not to overcrowd the fryer by cooking only a few pieces at a time.