vegetable tempura

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of vegetable tempura calories by ingredient

Introduction

replicates part of a tempura meal in a restaurant. add the shrimp tempura already here to complete replicates part of a tempura meal in a restaurant. add the shrimp tempura already here to complete

Number of Servings: 4

Ingredients

1 c. flour

1 large egg

1 c. cold water

at least 2 c. canola oil (enough for vegetables to be subnerged)

2 bunches broccoli - cut tops into bite-size chunks

1 eggplant - slice into 1/4" slices

1 sweet potato - slice into 1/4" slices

Directions

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.