Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ice-cold water
- 1 egg, beaten
- Assorted vegetables (such as sweet potato, zucchini, carrot, broccoli, and onion), sliced into bite-sized pieces
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Wire rack
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, whisk together the ice-cold water and beaten egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be lumpy and thick.
4. Heat the vegetable oil in a large pot or deep-fryer to 375°F.
5. Dip the sliced vegetables into the batter, making sure they are fully coated.
6. Carefully place the battered vegetables into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place them on a wire rack to drain excess oil.
8. Repeat with the remaining vegetables and batter.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 350mg
Total carbohydrates: 31g
Dietary fiber: 3g
Sugar: 3g
Protein: 5g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Rice flour can be used instead of cornstarch for a different texture.
- Sparkling water can be used instead of ice-cold water for a lighter batter.
Variations:
- Shrimp or chicken can be added to the vegetable tempura for a protein-packed version.
- Tempura dipping sauce can be served on the side for added flavor.
- Spices and herbs can be added to the batter for a different flavor profile.
Tips and tricks:
- Make sure the vegetables are sliced thinly and evenly for even cooking.
- Use ice-cold water to keep the batter cold and prevent it from becoming too thick.
- Do not overcrowd the pot or deep-fryer to prevent the temperature from dropping too quickly.
- Use a wire rack to drain excess oil and keep the tempura crispy.
Storage instructions:
- Leftover tempura can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the tempura in a preheated oven at 350°F for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the tempura on a platter with a side of dipping sauce and garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions, sesame seeds, or chopped cilantro can be used as a garnish.
Pairings:
- Sake or beer can be paired with the vegetable tempura for a refreshing drink.
Suggested side dishes:
- Steamed rice or miso soup can be served as a side dish.
Troubleshooting advice:
- If the batter becomes too thick, add a little more ice-cold water to thin it out.
- If the tempura becomes too oily, drain excess oil on a wire rack and blot with paper towels.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the vegetables are fully coated in batter to prevent them from becoming soggy.
Food history:
- Tempura is a Japanese dish that was introduced in the 16th century by Portuguese missionaries.
Flavor profiles:
- The vegetable tempura is crispy on the outside and tender on the inside with a slightly sweet and savory flavor.
Serving suggestions:
- Serve the vegetable tempura as an appetizer or main dish with a side of dipping sauce and steamed rice.
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Region: Japanese