BEER BATTERED FRIED VEGETABLES
My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.
Provided by N-STAR
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
- Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
- Heat oil to 375 degrees F (190 degrees C).
- Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g
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
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 BATTER
I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.
Provided by pressurecooker
Categories Healthy
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
- This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.
SIMPLE BATTER FOR FISH OR VEGGIES
Just 3 ingredients, great for fish, mushrooms, onion rings etc. You can spice it up if you want, we sometimes add bay seasoning when frying fish.
Provided by Dawnab
Categories Healthy
Time 10m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Dip food into batter and fry as desired.
Nutrition Facts : Calories 682.7, Fat 14.9, SaturatedFat 7.3, Cholesterol 220.2, Sodium 193.1, Carbohydrate 107.1, Fiber 3.4, Sugar 0.5, Protein 27.2
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.;
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
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 BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)
Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.
Provided by Marvellina
Categories How To
Time 25m
Number Of Ingredients 11
Steps:
- Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
- Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
- Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
- Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
- Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
- Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
- Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all
TEMPURA FONDUE BATTER
Make and share this Tempura Fondue Batter recipe from Food.com.
Provided by BlueHairedFairy
Categories Asian
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sift together the dry ingredients.
- Beat egg slightly and mix with the water.
- Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
- Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.
BATTER FOR VEGETABLES
Make and share this Batter for Vegetables recipe from Food.com.
Provided by Shirl J 831
Categories Healthy
Time 5m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Combine dry ingredients. Add buttermilk and egg. Beat till smooth. Dip thin sliced veggies into batter then deep fry. Drain on paper towel if desired.
EASY TEMPURA BATTER RECIPE
This quick and easy authentic Japanese tempura batter requires only egg, ice water, and flour. Follow a few simple steps and you'll get excellent results.
Provided by Setsuko Yoshizuka
Categories Appetizer Side Dish Ingredient
Time 15m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
- In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
- Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
- Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.
Nutrition Facts : Calories 88 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 0 g, Fat 1 g, ServingSize 2 cups batter (2 servings), UnsaturatedFat 0 g
AIR FRYER TEMPURA
Make Japanese tempura at home without the deep frying! This air fryer tempura recipe is a quick and easy way to get your tempura fix. Plus, it works for both shrimp and vegetable tempura.
Provided by Mochi Mommy
Categories Main Course Side Dish
Number Of Ingredients 6
Steps:
- Peel sweet potato (or other vegetable) and slice into rounds NO THICKER than 1/4 inch.
- Soak root veggies in water while you prep other foods to wash off excess starch.
- Optional step for shrimp: make shallow slices crosswise along the underside of the shrimp. Using your fingers, stretch out the shrimp so that it lies straight, instead of curled. Traditional shrimp tempura is always straight, but you can skip this step if you don't care for it. The taste will be the same.
- Optional step 2 for shrimp: Soak prepped shrimp in sake while you make the batter to remove fishy smells prior to cooking.
- In a bowl, mix water, mayonnaise, and 1/2 cup of the flour.
- Mix salt and remaining 1/2 cup flour in separate bowl.
- While you preheat your air fryer to 350 degrees F, dip your fillings into the wet batter.
- Take your battered shrimp or vegetables and dip them into the dry flour/salt mix. Add more flour as necessary to lightly coat the outside of your tempura. The flour coating helps prevent the battered food from sticking to each other or to the air fryer basket. A thicker, dryer batter also prevents it from completely flying off the food when you air fry.
- Place tempura into the preheated air fryer basket, taking care to not overcrowd the basket. You will probably need to do this in batches.
- Spray with canola oil spray and air fry at 350 degrees. Shrimp tempura takes 8 minutes. Root vegetables take 10.
- Serve hot with tempura dipping sauce (can be purchased or homemade) and rice, or as a side to noodle dishes and bentos.
BATTER RECIPE
Make pancakes, Yorkshire puddings or toad-in-the-hole with this classic batter recipe. It's simple, easy and perfect for all your family favourites
Provided by Jessica Dady
Time 20m
Yield Serves: 4-6
Number Of Ingredients 3
Steps:
- To make this simple batter recipe, start by sifting the flour into a large mixing bowl and make a well in the center. Drop the egg into the well and beat with a balloon whisk, gradually drawing some of the flour into the mixture.
- Slowly pour in the milk, whisking all the time, and continuing to draw in the flour until you have a smooth batter. It should be the consistency of single cream.
- Cover the bowl and leave the batter to stand in a cool place for about 30 mins - this allows the starch grains in the flour to soften and give a lighter batter. If after standing, the batter has thickened too much add a splash of milk to thin it down.
Nutrition Facts : @context https, Calories 141 Kcal, Sugar 4 g, Fat 3 g, Sodium 0.2 g, Protein 7 g, Carbohydrate 21 g
BASIC TEMPURA BATTER
This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium
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