Vegan Tempura Batter Recipes

Steps:

• Combine all ingredients. Use as batter for meats and vegetables.

Steps:

• Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
• Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.

Steps:

• Prepare your vegetables, cut into fair size.
• Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
• Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
• Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
• Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
• Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
• Drain and remove onto a plate with some kitchen paper.

Steps:

• To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

Steps:

• Sift the flour, baking powder and cornstarch into a medium bowl. Stir in 1 cup of the soda water, the salt, and cayenne. Allow to rest for a few minutes. (Additional soda water may be needed to adjust thickness).
• Dip your diced veggies into the mixture to coat them. Fry in oil heated at 375* F until golden brown, about 3-5 minutes.

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.