Vegetable Tempura with Dipping Sauce

Ingredients

• •1 medium zucchini, sliced into thin rounds
• •1 medium carrot, julienned
• •1 red bell pepper, sliced into strips
• •1 cup broccoli florets
• •1 cup all-purpose flour
• •1/2 cup cornstarch
• •1 tsp baking powder
• •1/2 tsp salt
• •1 cup cold water
• •1 tsp sesame oil
• •Vegetable oil for frying
• •1/4 cup soy sauce
• •1 tbsp rice vinegar
• •1 tsp grated ginger
• •1 tsp sesame seeds (optional)

Instructions

1. 1

   In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt.

2. 2

   Gradually add the cold water and sesame oil to the dry ingredients, whisking until just combined. Do not overmix; some lumps are okay.

3. 3

   Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).

4. 4

   Dip each vegetable piece into the batter, allowing excess to drip off, then carefully place them into the hot oil.

5. 5

   Fry in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

6. 6

   For the dipping sauce, combine soy sauce, rice vinegar, grated ginger, and sesame seeds in a small bowl. Stir well to combine.

7. 7

   Serve the crispy tempura vegetables hot with the dipping sauce on the side.