Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Description
Crispy tempura vegetables are always irresistible, especially when coated in a light garbanzo flour batter. Try my version of this classic favorite.
Ingredients
1⁄2 c
+2 Tbsp. potato starch 1⁄2 c
Garbanzo flour 2 Tbsp
Egg replacer powder 1⁄2 tspn
Asafetida 1 Tbsp
Soy sauce 1 Tbsp
Fresh ginger juice* or 1 tsp. fresh ginger, finely grated 1⁄4 tspn
Baking soda 1 c
Water, chilled ds
Vegetable oil for deep-frying bn
8 pieces each of the following vegetables: 8
Sweet potato or potato, cut into 1/4-inch-thick rounds 8
Green or red bell pepper, cut into 1x1½-inch pieces 8
Broccoli, medium florets 8
Cauliflower, medium florets 8
Zucchini, cut into 1x1½-inch sticks 8
Roma tomato, quartered 1⁄4 c
Clover honey 1⁄4 c
Soy sauce 1⁄4 c
fresh ginger juice* 2 Tbsp
Cornstarch mixed with 1 cup waterInstructions
- Mix the first 7 ingredients in a medium bowl. Add the chilled water and whisk briefly to just blend the ingredients. Refrigerate for 30 minutes before frying.
- Steam the sweet potato or potato and set aside to cool. In a small saucepan bring the sauce ingredients to a boil, whisking constantly. Cook for a minute, then remove from the heat and set aside to cool.
- To fry the tempura, heat the oil in a medium saucepan or wok to frying temperature (365-375°F) on medium-high heat. Evenly coat 8 pieces of vegetable with batter, carefully place in the hot oil, and fry until golden brown. Drain well on paper towels. Repeat until finished.
- To serve, arrange the tempura on a platter and smother liberally with tempura sauce, or use the sauce as a dip on the side. Tempura is best eaten right away while crisp and hot.
Notes
*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
Note: For an Indian variation, add 1/2 tsp. ground cumin, 1/4 tsp. ground coriander, and 1/4 tsp. red chili flakes to the batter.
Nutritional Information Per Serving:
Calories: 277, Fat 14.1g (127 cal), Carbohydrate 34.3g (137 cal), Protein 3.2g (13 cal)
Added information: Saturated Fat 0.8g, Cholesterol 0mg, Sodium 630mg, Dietary Fiber 2.8g