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    Vegetable Tempura

    Source of Recipe

    Mr. Hurimato

    List of Ingredients

    1 cup plain flour
    1/2 cup corn flour
    Ice-cold water, preferably soda or sparkling
    3 pounds of assorted vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used)


    Add all the flour to a bowl. With the handle of a spoon mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is supposed to have lumps of flour. Dip sliced vegetables into the batter mixture and shake off any excess. Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 3 inches of clean oil) at 400F until the batter is light golden in color and crisp. Turn the vegetables at intervals to ensure that both sides are cooked equally and then remove with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. When hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten right away. 6 to 8 servings.




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