Vegetable Tempura

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup all-purpose flour
• •1/2 cup cornstarch
• •1 tsp baking powder
• •1/4 tsp salt
• •1 cup ice water
• •1 small zucchini, sliced into thin rounds
• •1 medium carrot, sliced into thin strips
• •1 red bell pepper, cut into thin strips
• •1 cup broccoli florets
• •Vegetable oil, for frying
• •Soy sauce, for dipping
• •Optional: sesame seeds or ginger for garnish

Instructions

1. 1

   In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.

2. 2

   Gradually add the ice water to the dry ingredients, stirring until just combined. Do not overmix; the batter should be lumpy.

3. 3

   In a deep pot or large skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

4. 4

   Dip each vegetable piece into the batter, allowing excess to drip off. Carefully drop them into the hot oil in batches to avoid overcrowding.

5. 5

   Fry the vegetables for about 2-3 minutes or until golden brown, turning occasionally for even cooking. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

6. 6

   Once all vegetables are fried, serve them hot with soy sauce for dipping. Garnish with sesame seeds or ginger, if desired.