Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
You haven't had tempura at its best until you've had it freshly fried. This simple batter is totally worth deep frying in your home kitchen. We love serving them with a punchy, garlicky mayo for dipping, but all you really need is a squeeze of lemon. (P.s. this works for way more than just veggies—shrimp would also be killer.)
Made this? Let us know how it went in the comment section below!
- Yields:
- 4
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
Ingredients
For vegetable tempura:
Vegetable oil
- 1
medium red bell pepper, cut into 1/2" wide strips
- 1
medium yellow onion, cut into 1/2" rings
- 1
medium head broccoli, cut into florets
For tempura batter:
- 1/2 c.
all-purpose flour
- 1/2 c.
cornstarch
- 1 tsp.
kosher salt, plus more for serving
- 1
large egg, whisked
- 3/4 c.
chilled light beer or seltzer water
For dipping sauce:
- 1/4 c.
mayonnaise
- 2 tsp.
hot sauce
- 1
garlic clove, grated
- Nutrition Information
- Calories1388 Fat70 gSaturated fat10 gTrans fat0 gCholesterol209 mgSodium2758 mgCarbohydrates143 gFiber23 gSugar21 gProtein33 gVitamin D1 mcgCalcium371 mgIron9 mgPotassium2497 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Fill a large, heavy-bottomed pot 1/3 to 1/2 full with vegetable oil. Heat oil over medium heat until a candy thermometer reads 375°.
- Step 2Meanwhile, make tempura batter: in a large bowl, whisk to combine flour and cornstarch. Measure beer or seltzer into a liquid measuring cup, then stir in egg. Add liquid ingredients to dry ingredients and stir until just combined. (Some pockets of dry flour are OK!)
- Step 3Add chopped vegetables and toss to coat. Transfer coated vegetables to the hot oil 2 to 3 pieces at a time, allowing excess batter to drip off before lowering into oil.
- Step 4Fry, turning frequently, until vegetables are lightly golden, 1 to 2 minutes. Remove to a paper-towel lined plate and season with salt immediately. Continue frying in batches until all vegetables are cooked.
- Step 5For sauce: in a small bowl, whisk together mayo, hot sauce, and garlic. Serve with tempura vegetables.
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