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
- 2 cups mixed vegetables (such as broccoli florets, sliced bell peppers, sliced carrots, sliced zucchini)
- 1/2 cup vegetable oil
- 1 package sushki (Russian-style pretzels)
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. Gradually add the ice-cold water, whisking until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a large pot or deep-fryer to 375°F.
4. Dip the mixed vegetables in the batter, shaking off any excess, and carefully drop them into the hot oil.
5. Fry the vegetables in batches until golden brown and crispy, about 2-3 minutes per batch.
6. Use a slotted spoon to transfer the fried vegetables to a wire rack to drain excess oil.
7. Arrange the sushki on a serving platter and top each one with a fried vegetable.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 20-24 pieces
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Sodium: 200mg
Fiber: 1g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other vegetables such as mushrooms, green beans, or asparagus can be used instead of the mixed vegetables.
Variations:
- Shrimp or chicken can be added to the vegetable tempura for a non-vegetarian version.
- The sushki can be replaced with rice crackers or toasted bread for a different texture.
Tips and tricks:
- Make sure the vegetables are dry before dipping them in the batter to prevent the batter from sliding off.
- Do not overcrowd the pot or deep-fryer with too many vegetables at once, as this will lower the oil temperature and result in soggy tempura.
- Serve the vegetable tempura sushki immediately to ensure maximum crispiness.
Storage instructions:
The vegetable tempura sushki is best served fresh and should not be stored.
Reheating instructions:
The vegetable tempura sushki is not recommended for reheating.
Presentation ideas:
Arrange the vegetable tempura sushki on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Green tea or sake.
Suggested side dishes:
Miso soup or edamame.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water, a tablespoon at a time, until the desired consistency is reached.
- If the tempura is too oily, increase the oil temperature or fry the vegetables in smaller batches.
Food safety advice:
- Always use caution when working with hot oil.
- Make sure the vegetables are cooked through before serving.
- Do not leave the hot oil unattended.
Food history:
Tempura is a Japanese dish consisting of battered and deep-fried seafood or vegetables. It was introduced to Japan by Portuguese missionaries in the 16th century.
Flavor profiles:
The vegetable tempura sushki is crispy and savory, with a slightly sweet and salty flavor from the batter and the sushki.
Serving suggestions:
Serve the vegetable tempura sushki as an appetizer or snack.
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Region: Japanese