Tempura
Crispy and light, tempura features battered vegetables with a delicate crunch, perfect for seafood lovers and vegetarians seeking a versatile appetizer or snack.
Ingredients
Instructions
- In a mixing bowl, combine 2 tablespoons of cold water, 2 tablespoons of whole wheat flour, and 1/2 tablespoon of beaten egg. Add a pinch of salt and mix until just combined.
- Prepare your pre-cut vegetables for frying.
- Heat oil in a skillet over medium-high heat until hot.
- Dip the vegetables into the batter, ensuring they are well coated.
- Carefully place the battered vegetables into the hot oil and fry until golden and crispy, about 2-3 minutes per side.
- Remove the tempura with a spatula and drain on paper towels.
- Serve hot with your preferred dipping sauce.
Tips & Substitutions
For a lighter batter, use ice-cold water instead of regular cold water. You can substitute whole wheat flour with all-purpose flour if desired, though it may change the texture slightly. Ensure the oil is hot enough before frying to prevent sogginess, and try adding a splash of soda water for extra crispiness. For a twist, consider adding herbs or spices to the batter for enhanced flavor.
Serving Suggestions
Tempura is best served immediately while hot and crispy. Pair it with a light dipping sauce such as soy sauce or a ponzu sauce for a refreshing flavor. It also complements rice dishes or can be served alongside a salad for a light meal. For a delightful twist, consider serving it with a side of Lefsa-Mabel And Irene for a unique texture contrast.
Storage & Reheating
Leftover tempura can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and heat in a preheated oven at 350°F (175°C) for about 10 minutes for optimal crispiness. Avoid microwaving as it can make the tempura soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tempura contains roughly 84 calories, with 1g protein, 1g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for tempura?
Yes, you can use frozen vegetables, but it's best to thaw and pat them dry before dipping them in the batter. This helps achieve a better texture and prevents excess moisture from causing the batter to become soggy during frying.
What types of vegetables work best for tempura?
Common vegetables for tempura include sweet potatoes, bell peppers, zucchini, and broccoli. You can also try mushrooms or eggplant. Just ensure they're cut into similar sizes for even cooking. For a fun variation, consider pairing with Stir-Fry Vegetable Pancake for a variety of textures.
How do I know when the oil is hot enough for frying?
You can test the oil's temperature by dropping a small amount of batter into it. If it sizzles and rises to the surface quickly, the oil is ready. Alternatively, use a thermometer to check for a temperature of around 350°F (175°C) for optimal frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).