TEMPURA VEGETABLES
Now that we've gone through what to consider when picking your vegetables, let's get right into it. The vegetables in this recipe are recommended for the dish, but you don't have to use them all and can swap them out for other vegetables according to your personal preferences. We'll also look at what you need for that yummy batter.
Provided by Joost Nusselder
Categories Main Course
Number Of Ingredients 14
Steps:
- Place your water and ice cubes into a glass and let them combine. If you're already using water that's very cold, then you can skip this step.
- Pour your flour, egg, and cold water into a large bowl.
- Stir together until just combined, but make sure that you don't over-mix. The mixture doesn't need to be smooth and can be a little lumpy.
- Before you start dipping the vegetables into your batter, make sure that they're all peeled and sliced into thin pieces.
- Lightly coat your vegetable pieces with flour. This step is optional, but it can help the batter stick to your veg better.
- Pour oil into a large wok or saucepan until it's one-third full, and heat over medium-high heat.
- Dip vegetables into the batter one at a time to lightly coat, starting with the root vegetables (any veg that's grown underground).
- Gently shake off any excess batter, as too much batter will make your tempura too crispy on the outside and too mushy on the inside.
- Add your veggie slices to the saucepan a few pieces at a time and begin deep frying. Don't add too many pieces, as this will drop the temperature of the oil.
- Fry root vegetables for 3-4 mins and non-root vegetables for 1-2 mins, or until the batter is crispy and golden. Turn each piece about halfway to cook both sides.
- Your shiso leaves will fry very fast, so sprinkle a little flour onto the back of the leaves and dip only the back into the batter. Deep fry for 15 seconds.
- Transfer your tempura veg onto a cooling rack or plate lined with paper towels to remove any excess oil.
- Serve immediately with dipping sauce or as a dish with rice or noodles, and enjoy!
CRISPY TEMPURA VEGETABLES
Let's be real about tempura for a minute. It's crispy, it's fried, AND it's not another potato dish. That's an automatic win to me. Plus, the fact that it's vegetables has me convinced that it's healthy.
Provided by Chaya Lichtenstein
Categories Appetizers, Vegetable Side, Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- 1. Begin by washing, drying, and cutting an assortment of vegetables into bite-sized, oblong, or square pieces, about ¼- to ⅓-inch thick. The thicker the vegetable, the longer it will have to cook. Potatoes and root vegetables need to be blanched before using; softer veggies like mushrooms, zucchini, and eggplant do not. 2. Whisk egg yolk and club soda in a medium bowl. Slowly whisk in tapioca starch, salt, and baking soda until a thin batter forms. Do not overbeat the mixture; it should remain slightly lumpy looking. 3. Add a few ice cubes to keep the batter cool. When oil is heated up to 375°F, dip some of the sliced, DRY vegetables into the tempura batter; make sure pieces are coated on all sides. If batter is not sticking, roll vegetables first in tapioca starch and then in batter. Let extra batter drip back into the bowl or it will form little pieces that burn quickly, giving a burnt taste to your oil and therefore your fried veggies. Be sure oil covers vegetables completely. Don't crowd vegetables. 4. Cook for 30 seconds to 1½ minutes (watch carefully, times aren't precise) on each side, or until golden brown. Tempura mixture should be made right before you are ready to actually fry vegetables. 5. Serve as is or with aioli. Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.
Nutrition Facts :
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.;
JAPANESE VERY LIGHT TEMPURA BATTER
Wonderfully delicate batter and easy to make. Use it for cut up vegetables, shrimp and other seafood. Make sure the vegetables are dry before dipping in the batter. This is best made just before using.
Provided by Jangomango
Categories Vegetable
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Break the egg into a bowl containing the iced water and whisk until frothy.
- Add baking soda and flour.
- Beat until the flour is just mixed in.
- Do not over beat.
- Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
- If it seems too thick, add a little more iced water, and keep the batter cold.
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.
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- Rinse and peel the vegetables if preferred. Slice them into roundels or sticks and rings as you prefer and set aside.
- To make tempura batter sift 1 cup all purpose flour, 1 tablespoon corn starch and a pinch of salt in a large mixing bowl. Mix well with a spoon.
- Now slowly add 1 cup or 250 ml ice cold soda water or seltzer water and mix very gently with a fork or chopsticks. Do not over mix the batter. Add 1 or 2 ice cubes to the batter to keep it cold.
- Heat oil for deep frying. Check the oil temperature by dropping a small bit of batter. If it raises after a second oil is ready for frying. The oil temperature should be 375F or 190 C. Now dip veggies one by one into the batter using a spoon or chopstick and gently tap off the excess batter.
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