Vegetable Tempura
Prep Time 15 min
Cook Time 3 Min
Servings 8
Difficulty N/A
Ingredients
- 2 cups all-purpose flour
- 1 tsp. salt
- 2 cups ice water
- 2 large eggs
- Crisco® Pure Peanut Oil
- 2 lbs. assorted vegetables: mushrooms, zucchini chunks, broccoli florets, cauliflower florets, carrot sticks, bell pepper strips
Directions
- Step 1
COMBINE flour and salt in medium bowl. Stir in cold water and egg yolks. Mix just to combine.
- Step 2
BEAT egg whites just until frothy in separate bowl. Fold into batter mixture. Do not overmix; batter should be a little lumpy. Cover and refrigerate 30 minutes.
- Step 3
HEAT 2 to 3 inches oil in deep-fryer or heavy saucepan to 375ºF. Working in batches, dip vegetables in batter. Fry 2 to 3 minutes, or until lightly golden brown, turning as needed for even brownness.
- Step 4
DRAIN on paper towels. Serve immediately or keep warm in 175ºF oven. Serve with Ginger Soy Sauce.
Serving size
(1/8 of recipe)
- Calories 260
- Calories from Fat140g
- Total Fat 16g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 40mg
- Sodium 710mg
- Potassium 0mg
- Total Carbohydrates 25g
- Dietary Fiber 3g
- Sugars 3g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet