Crispy tempura vegetables are always irresistible, especially when coated in a light garbanzo flour batter. Try my version of this classic favorite.
- 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.
*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