Vegetables Tempura

Finally. I now know how to make tempura and I gotta tell you, it’s impressive as heck to watch the batter expand in the hot oil and it’s delicious as heck too. Oh, and there’s literally nothing to it … I mean even the nonbelievers out three (meaning the ones who don’t think they like vegetables), even they will love, love, love this. and since it’s National Eat Your Vegetables Day, I figured why not share …

As for which vegetables work best, to each their own, meaning you can use just about any kind of vegetable your heart desires, but I don’t recommend eggplant, yellow squash or zucchini. I find those varieties tend to soak up too much oil and never get entirely “crisp” enough. But again, you do you 🙂

Vegetables Tempura

PREP TIME: 10-15 minutes | COOK TIME: 15-20 minutes

  • 1 box of gluten-free tempura mix
  • 2-3 Tbs crushed red pepper flakes
  • 1 cup seltzer water
  • 2 cups canola oil
  • Mixture of your favorite veggies
    • Green beans
    • Carrots
    • Onions
    • Mushrooms
    • Asparagus
    • Bell peppers
    • Broccoli
    • Sweet potato
  • Salt and pepper to taste

Wash and dry vegetables and cut into desired thickness. Heat oil to medium high in a large cast iron pan. Combine dry mix with red pepper flakes and seltzer and stir. Lightly dredge each piece in mixture, carefully drop into hot oil and fry, turning once, for about 3-4 minutes tops. DO NOT OVER CROWD THE PAN. Drain on paper towels or brown paper. Serve immediately with your favorite dipping sauce, or just as it. Enjoy!

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) 

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