Saturday, November 27, 2010

Vegetable Tempura with Ginger Soy Dipping Sauce

I am a fried food junkie so vegetable tempura is among one of my favorite things to eat.  Don't get me wrong I love vegetables but fried vegetables are a very special treat!  This recipe is inspired by a recipe I read on

What you'll need for the tempura batter:

1 tbsp baking powder, 1 1/4 cup flour, 1 1/2 cup ice water, and a pinch of salt.

Whisk all the ingredient's together, make sure not to over mix it.  The batter will have a lumpy texture to it.  Refrigerate for 1 hour.

In the meantime prepare your veggies. I used cauliflower, green beans, asparagus, and sweet potatoes.  I peeled and sliced the sweet potatoes to 1/8 " thick.

For the Ginger Soy Dipping Sauce:

1/4 cups low sodium soy sauce, 1/4 cups honey, 1 tsp freshly grated ginger, 1 clove freshly grated garlic, 1 tbsp rice vinegar, 2 scallions finely chopped.  Mix everything together!

 When the hour is up, heat 2 inches of vegetable oil in a dutch oven, the oil must be between 350 and 400 degrees.  Take the tempura batter out of the fridge and pour two cups of flour in a seperate bowl.  The seperate bowl of flour is for dredging the veggies.  Take each piece of vegetable seperately and dredge it in the flour and the drop it in the batter.  Once the veggie is covered with the batter you can drop it in the oil.  The veggie will be golden brown when its time to remove from the oil (about 2 minutes).  Place the golden veggies on a paper towel.  Continue to do the above steps until all the veggies are cooked or you run out of batter.


***The above recipe is from***

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