Crispy Vegetable Tempura
A stunning, delicate, and shatteringly crisp assortment of deep-fried vegetables. The secret to perfect Japanese tempura is using ice-cold water and barely mixing the batter, resulting in a lacy, airy crust that never feels greasy.
Course Noodles, Sides & Appetizers
- 1/2 Sweet potato sliced into 1/4-inch rounds
- 1/2 Eggplant sliced and fanned
- 1/2 Onion cut into thick rings
- 4 fresh Shiitake mushrooms
- 1 cup Tempura batter mix or cake flour
- 1 cup Ice-cold water
- Vegetable oil for deep frying
- Matcha salt or Tentsuyu for serving
Prepare the Vegetables: Ensure all vegetables are sliced to a uniform thickness. Thoroughly pat all the vegetables completely dry with paper towels (any moisture will cause the oil to splatter and ruin the crust).
Prepare the Oil: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot to 340°F (170°C).
Make the Batter (Crucial Step): Just before frying, gently mix the tempura flour and the ice-cold water in a bowl using chopsticks. Do NOT overmix. The batter must be lumpy and uneven; if you whisk it smooth, the gluten will develop, and the tempura will be dense and doughy instead of crispy.
Dip and Fry: Dip the dry vegetables into the lumpy, cold batter, letting excess drip off. Carefully slide them into the hot oil. Fry in small batches to maintain the oil temperature.
Cook and Serve: Fry for 2 to 3 minutes, turning once, until the batter is crisp and very light golden (tempura should not be dark brown). Drain the vegetables upright on a wire rack. Serve immediately with a side of matcha salt or warm dipping sauce.
Keyword Appetizer, Crispy, Tempura, Vegetables, Vegetarian