Crispy Vegetable Tempura Recipes

TEMPURA

Steps:

• Combine the dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then, lower the heat and let it simmer until the sugar is completely dissolved. Remove from the heat and set aside.
• Follow these instructions to straighten the shrimp, so it looks gorgeous. Pat the shrimp dry and make sure the moisture is completely removed from the shrimp.
• Cut all the vegetables (except the eggplant) ¼-inch thick. For the eggplant, cut off and discard the stem and calyx, then cut it in half lengthwise. With the cut side flat on the cutting board, cut the eggplant lengthwise into very thin slices (about ⅛ inch or 3 mm), being careful to leave the bottom tip intact by 1 inch (2.5 cm) so the slices stay connected. Then, gently press down on the slices to fan them out. Repeat with the other eggplant half.
• In a medium-sized pot, heat 1½ inches to 2 inches (3-5 cm) of the oil to 350°F (180°C).
• While the oil is heating up, start preparing the tempura batter. Add the egg and the iced water into a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.
• Sift the flour into a large bowl. Slowly pour the egg mixture into the flour. Mix the batter, but do not overmix; it's okay to leave some lumps in the batter. Keep the batter cold at all times (store it in the refrigerator if needed). Make the batter right before deep-frying to avoid activating the wheat gluten.
• Check the oil temperature with a thermometer to make sure the oil is 350°F (180°C). You can also use wooden chopsticks to check; when you dip your chopsticks in the oil and see small bubbles forming, it's ready for deep-frying. Please note that sweet potatoes and kabocha require a lower cooking temperature (320ºF/160℃). If you want to read more deep-frying tips, please read this post.
• Deep-fry starting with the cleaner and less astringent ingredients. For example, the cooking order would be shiso first, followed by the mushrooms, eggplant, shrimp, sweet potatoes, and kabocha. Make sure your ingredients are dry before dipping them in the batter; if they're wet, dry them with a paper towel first. While the tempura is frying, the moisture from the ingredients will evaporate and the tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after deep-frying.
• When the oil reaches the right temperature, dip one piece of vegetable or shrimp in the batter, let the excess drip off for a second or two, and very gently place it into the hot oil. Continue dipping and adding one piece at a time. For the shrimp, sprinkle some flour or potato starch (or cornstarch) over it before dipping to help the tempura batter adhere. For the shiso leaves, sprinkle a bit of sifted flour on the back of the leaf, dip only the back of the leaf into the batter, and deep-fry for 15 seconds. The flour acts as a glue and the batter tends to stay on the ingredients better.
• Deep-fry the ingredients until golden brown. Do not crowd the pot because the oil temperature will drop quickly. Remember, your ingredients should take up no more than about half of the oil surface area at any one time. Here's the rough cooking time for each of the ingredients: Shiso (350ºF/180ºC, 20-30 seconds), mushrooms (350ºF/180ºC, 1 min), eggplant (350ºF/180ºC, 1 min), shrimp (350ºF/180ºC, 2 minutes), sweet potatoes (320ºF/160℃, 3 mins), and kabocha (320ºF/160℃, 2-3 mins). Note that sweet potatoes and kabocha require a lower cooking temperature than the rest of the tempura ingredients.
• Transfer the tempura to a wire rack or a plate lined with a paper towel to drain the excess oil.
• Between batches, clean the oil by scooping up the crumbs (called tenkasu), which will burn and turn the oil darker if left in the pot.
• Grate the daikon and squeeze the liquid out. Prepare 3-4 Tbsp of warm tentsuyu in individual small bowls and serve the grated daikon on the side.
• Put 1 Tbsp of the grated daikon in the sauce and dip the tempura in the sauce to enjoy.
• You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days and in the freezer for 2 weeks. Reheat the tempura at 350ºF (180ºC) in the oven until warm and crisp.

CRISPY TEMPURA VEGETABLES

Steps:

• 1. Begin by washing, drying, and cutting an assortment of vegetables into bite-sized, oblong, or square pieces, about ¼- to ⅓-inch thick. The thicker the vegetable, the longer it will have to cook. Potatoes and root vegetables need to be blanched before using; softer veggies like mushrooms, zucchini, and eggplant do not. 2. Whisk egg yolk and club soda in a medium bowl. Slowly whisk in tapioca starch, salt, and baking soda until a thin batter forms. Do not overbeat the mixture; it should remain slightly lumpy looking. 3. Add a few ice cubes to keep the batter cool. When oil is heated up to 375°F, dip some of the sliced, DRY vegetables into the tempura batter; make sure pieces are coated on all sides. If batter is not sticking, roll vegetables first in tapioca starch and then in batter. Let extra batter drip back into the bowl or it will form little pieces that burn quickly, giving a burnt taste to your oil and therefore your fried veggies. Be sure oil covers vegetables completely. Don't crowd vegetables. 4. Cook for 30 seconds to 1½ minutes (watch carefully, times aren't precise) on each side, or until golden brown. Tempura mixture should be made right before you are ready to actually fry vegetables. 5. Serve as is or with aioli. Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.

CRISPY VEGETABLE TEMPURA RECIPE

Steps:

• To begin making the Crispy Vegetable Tempura Recipe, let's keep the vegetables cut and ready.
• To prepare the tempura batter, add maida, egg, salt and pepper and 1 cup water and start beating to form a thin batter.
• Add some ice cubes to the batter and keep it ready. Heat a kadai with oil and leave it to get hot enough to fry the vegetables.
• Slowly add the vegetables into the tempura batter, dip them well and carefully drop them inside the hot oil.
• Fry the vegetables it crisps up and drain Crispy Vegetable Tempura over a paper napkin. Do the same for the rest.
• Serve the Crispy Vegetable Tempura Recipe, along with a Spicy Chicken Manchurian, Thai Style Noodles With Spinach And Leeks Recipe and a Aish el Saraya as a dessert for a special weekend dinner with friends and family.

EXTRA-CRISP VEGETABLE TEMPURA

Steps:

• Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
• Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.

HOW TO MAKE CRISPY TEMPURA AT HOME RECIPE BY TASTY

Steps:

• Make the tempura batter: Sift the flour into a large bowl. Set aside.
• In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
• Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
• Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
• Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
• Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
• Fry the eggplant: Increase the oil temperature to 340°F (170°C).
• Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
• Fry the shrimp: Increase the oil temperature to 350°F (180°C).
• Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
• Serve the tempura immediately with dipping sauce or seasoned salt alongside.
• Enjoy!

VEGETABLE TEMPURA

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, 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 renowned for lumps of flour.
• Dip sliced 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) 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 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your 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 straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE

Steps:

• Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
• When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
• Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.