vegetable tempura
- Number of Servings: 4
Ingredients
1 c. flour1 large egg1 c. cold waterat least 2 c. canola oil (enough for vegetables to be subnerged)2 bunches broccoli - cut tops into bite-size chunks1 eggplant - slice into 1/4" slices1 sweet potato - slice into 1/4" slices
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
Make sure the veggies are pretty dry.
Put canola oil in a wide, deep pot. Heat until a drop of batter floats to surface and bubbles.
Dredge the veggies in the batter and fry in hot oil. Do not crowd the veggies - there should be some space around them.
Fry for a minute or two, then turn the veggies over and fry another minute or two.
Remove and drain onto paper towels.
Serve with soy sauce and rice.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AJERICKS.
Make sure the veggies are pretty dry.
Put canola oil in a wide, deep pot. Heat until a drop of batter floats to surface and bubbles.
Dredge the veggies in the batter and fry in hot oil. Do not crowd the veggies - there should be some space around them.
Fry for a minute or two, then turn the veggies over and fry another minute or two.
Remove and drain onto paper towels.
Serve with soy sauce and rice.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AJERICKS.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 8.6 g
- Cholesterol: 53.1 mg
- Sodium: 22.9 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.9 g
- Protein: 4.4 g
Member Reviews
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METOTH
How much flour? How much water? What are the measurements of the veggies? - 2/25/09
Reply from AJERICKS (2/26/09)
Hi,
You're right - I had done this quickly to get it into my nutrition tracking. But I have gone and given all the details now. Hope it works better for you now!
Thanks for commenting,
Alana