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
- Assorted vegetables (such as broccoli florets, sweet potato slices, bell pepper strips, onion rings, etc.)
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Slotted spoon or wire mesh strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
2. Gradually pour in the ice-cold water while whisking the mixture until it becomes a smooth batter. Do not overmix.
3. Heat the vegetable oil in a large pot or deep-fryer over medium-high heat until it reaches 350°F on a deep-fry thermometer.
4. Dip the assorted vegetables into the batter, making sure they are well coated.
5. 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 per batch.
6. Use a slotted spoon or wire mesh strainer to remove the tempura from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
7. Repeat the process with the remaining vegetables and batter.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 25g
Dietary fiber: 3g
Sugars: 3g
Protein: 3g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Rice flour or potato starch can be used instead of cornstarch.
- Sparkling water or beer can be used instead of ice-cold water for a lighter and crispier batter.
Variations:
- Shrimp or chicken can be added to the vegetable tempura for a protein-packed version.
- Sesame seeds or panko breadcrumbs can be added to the batter for extra crunch.
- Different dipping sauces can be served with the tempura, such as soy sauce, sweet chili sauce, or ponzu sauce.
Tips and tricks:
- Use ice-cold water to keep the batter light and crispy.
- Do not overcrowd the pot or deep-fryer to prevent the temperature from dropping and the tempura from becoming soggy.
- Drain excess oil on paper towels to keep the tempura crispy.
- Serve the tempura immediately after frying for the best texture.
Storage instructions:
Vegetable tempura is best served fresh and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tempura, preheat the oven to 350°F and place the tempura on a baking sheet. Bake for 5-7 minutes or until heated through and crispy.
Presentation ideas:
Serve the vegetable tempura on a platter with dipping sauces and garnishes, such as chopped scallions, sesame seeds, or cilantro leaves.
Garnishes:
Chopped scallions, sesame seeds, or cilantro leaves.
Pairings:
Vegetable tempura pairs well with rice, noodles, or a salad.
Suggested side dishes:
Miso soup, edamame, or seaweed salad.
Troubleshooting advice:
- If the batter is too thick, add a little more ice-cold water until it reaches a smooth consistency.
- If the tempura becomes soggy, increase the oil temperature and fry in smaller batches.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the vegetables are dry before dipping them into the batter to prevent splattering.
- Use a deep-fry thermometer to monitor the oil temperature and prevent overheating.
Food history:
Tempura is a Japanese dish that originated in the 16th century. It was introduced by Portuguese missionaries who taught the Japanese how to fry food in batter. Tempura became popular in Japan during the Edo period and is now a staple dish in Japanese cuisine.
Flavor profiles:
Vegetable tempura has a crispy and light texture with a savory and slightly sweet flavor from the batter. The vegetables add a fresh and earthy taste to the dish.
Serving suggestions:
Serve the vegetable tempura as an appetizer or a main dish with rice or noodles. It can also be served as a side dish or a snack.
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Region: Japanese