VEGETABLE TEMPURA
Provided by Mark Bittman
Categories brunch, lunch, quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
- Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 11 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1826 milligrams, Sugar 32 grams, TransFat 0 grams
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
TEMPURA VEGETABLES WITH SOY SAUCE
Steps:
- Sift first 3 ingredients over a large mixing bowl. Add 1/2 cup of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter its unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables 1 at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping.
TEMPURA FOR VEGETABLES
Quick and easy tempura vegetables make for a great appetizer or side dish. Recommended vegetables are: bell pepper slices, green beans, bite-sized broccoli or cauliflower, mushrooms, and zucchini strips. To ensure the batter sticks well to the vegetables, make sure they have been washed and dried thoroughly.
Provided by Tukaussey
Categories World Cuisine Recipes Asian
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.
Nutrition Facts : Calories 148 calories, Carbohydrate 29.9 g, Fat 1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 187.9 mg, Sugar 0.1 g
TEMPURA VEGETABLES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Eggplant Recipes
Number Of Ingredients 14
Steps:
- Heat 2 inches oil in a wok or heavy pot over medium heat to 350 degrees.
- Mix yolk with water using fat wooden chopsticks. Add the flour all at once and mix just slightly. There should be large lumps of flour and a rim of flour dust around the bowl. Over mixing will result in a heavy batter coating. It is best to mix the batter in this amount, and repeat as necessary. Prepare ingredients, dry them, and dredge lightly in flour before dipping in batter.
- When oil is hot, dip the vegetables one at a time into batter to coat completely, and then allow excess to drain into bowl. Working in batches, about 6 pieces at a time, and using a spider, carefully submerge vegetables in oil. Cook, turning once, until light golden, puffed and cooked through, about 3 minutes for most vegetables. They should be tender when pierced with the tip of a paring knife. Transfer to a baking sheet fitted with a wire rack to drain. Serve with dipping sauce. To serve sweet potato tempura for dessert, sprinkle with sugar and serve immediately.
VEGETABLE TEMPURA
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
Provided by Jamie Oliver
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
- Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
- Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
- Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
SHRIMP AND VEGETABLE TEMPURA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
- Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
- Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.
Nutrition Facts : Calories 645, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 275 milligrams, Sodium 1,121 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 32 grams
TEMPURA BATTER FOR FISH AND VEGETABLES
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.
Provided by Karen From Colorado
Categories Vegetable
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together flour, cornstarch and salt.
- Make a well in the center.
- Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
- Add all at once to dry ingredients.
- Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
- Fold in beaten egg whites.
- Use batter immediately.
- Heat oil or shortening to 400°F.
- Add 1 teaspoon salt.
- Dip fish, shrimp or vegetables into batter, swirling to coat.
- Fry a few pieces at a time 2 to 3 minutes or until golden brown.
- Drain on paper towels.
- Note: Make sure your vegetables are very very dry so the batter will stick better.
VEGETABLE TEMPURA
Use any combination of vegetables for tempura-the list is as long as the vegetables available at your market.
Provided by Tadashi Ono
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat.
- Combine the yolks and water in a bowl, mixing until they're incorporated, then add the ice cubes (the "wet" part of the batter). In another bowl or container, add the flour (the "dry" part of the batter).
- When you're almost ready to cook the tempura, reheat dipping sauce over low heat. Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely and set aside. Keep the sauce warm while you prepare a tempura cooking station.
- To prepare a tempura cooking station, beside your burner, arrange the vegetables, a plate with the ½ cup of cake flour, and the wet and dry parts of the batter. Also, ready a tray lined with paper towels or newspaper to absorb the excess oil from the cooked vegetables, and the tools you'll need: chopsticks, a metal strainer, and a candy thermometer, if you have one. Place a cooking vessel on the burner; use one with a uniform size to heat oil evenly, like a large cast-iron skillet or Dutch oven (don't use a wok). Add the vegetable oil and sesame oil.
- Heat the oil to 360°F over high heat. When the oil has reached 360°F, prepare to cook the vegetables in batches. Be careful not to overfill the skillet, which will lower the cooking temperature; use, at most, half of the surface area of the oil to cook. While the tempura is cooking, check the oil temperature with a candy thermometer. Regulate the heat to maintain a constant 360°F oil temperature. If the oil is too hot, the tempura will burn; if too low, the tempura will come out soggy and greasy.
- When you're ready to cook the tempura, quickly add the flour (the "dry") to the liquid (the "wet"), in one shot. Hold 4 chopsticks together, the tips pointed down, like you're grabbing a bottle. Stab at the batter with the chopsticks, mashing down again and again to combine the dry and wet parts. Do not stir; you barely want to mix the batter. Mix for about 30 seconds, or until the batter becomes loose and liquidy, with the consistency of heavy cream. It should be lumpy, with visible gobs of dry flour floating in the liquid, and with unmixed flour sticking to the sides of the bowl. Remember, if you overmix the batter, you'll ruin it.
- Lightly dredge the vegetables in the reserved cake flour, then dip into the batter. Immediately lay the vegetables in the hot oil. Working in batches, deep-fry the harder vegetables like sweet potato, carrot, or lotus root first, for about 3 minutes, until the vegetables turn golden brown. Transfer the vegetables to the prepared tray to drain excess oil. Repeat with the other vegetables. Cook softer vegetables like asparagus, broccoli, and pumpkin for about 2 minutes. For shiso leaves, dredge only one side of the leaf with flour, and cook for about 1 minute.
- Serve the vegetable tempura with the grated daikon and ginger on the side of the warmed dipping sauce. When you're ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.
VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Provided by Good Food team
Categories Dinner, Snack, Starter, Vegetable
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
- When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
- Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.
Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 2.08 milligram of sodium
More about "tempura vegetables recipes"
VEGETABLE TEMPURA RECIPE | JAPANESE RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
CRISPY VEGETABLE TEMPURA RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
EASY AUTHENTIC JAPANESE TEMPURA BATTER RECIPE - THE …
From thespruceeats.com
BEST VEGETABLES FOR TEMPURA: RECIPE, USES & SERVING …
From bitemybun.com
VEGETABLE TEMPURA RECIPE - THE SPRUCE EATS
From thespruceeats.com
TEMPURA VEGETABLES RECIPE - SUNSET MAGAZINE
From sunset.com
SWEET POTATO AND ONION TEMPURA WITH CHIVE MAYO
From bonappetit.com
VEGETABLE TEMPURA WITH BEETROOT HUMMUS RECIPE RECIPE | BETTER …
From bhg.com.au
TEMPURA VEGETABLES RECIPE - REAL SIMPLE
From realsimple.com
VEGETABLE TEMPURA RECIPE | MYRECIPES
From myrecipes.com
TEMPURA RECIPES - BBC FOOD
From bbc.co.uk
TEMPURA VEGETABLES RECIPE | JAPANESE RECIPES | SBS FOOD
From sbs.com.au
You'll also love