Include in Print View:

Vegetable Tempura

Vegetable Tempura recipe image
This Indian appetizer features Unbleached white flour, Arrowroot (or cornstarch, Baking powder, Curry powder, Salt. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 165.7
Dietary: Vegan, Vegetarian
Description
This Indian appetizer features Unbleached white flour, Arrowroot (or cornstarch, Baking powder, Curry powder, Salt. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2/3 cup Unbleached white flour
  • 2/3 cup Arrowroot (or cornstarch)
  • 2 tablespoon Baking powder
  • 1 tablespoon Curry powder
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 cup ;water
Directions
  1. 1
    Vegetables: carrots, -broccoli, cauliflower, -potatoes, bell pepper, -parsnips, etc.) Unbleached flour for -dredging the vegetables Cooking oil for deep-frying -the tempura vegetables
  2. 2
    Mix all of teh dry ingredients together.
  3. 3
    Add the water gradually until the mixture has the consistency of a light batter.
  4. 4
    The batter can be used immediately or refrigerated until needed.
  5. 5
    Leftover batter can be saved for future use.
  6. 6
    Cut the vegetables into manageable pieces.
  7. 7
    For example, use florets of broccoli and cauliflower;
  8. 8
    cut carrots, potatoes, and parsnips into slices of about 3/8 inch;
  9. 9
    cut bell peppers into 1/2-inch wide strips, and so on.
  10. 10
    Drain the vegetables.
  11. 11
    dreidge in flour and dust off the excess.
  12. 12
    Pour about 2 inches of cooking oil into a deep frying pan and begin heating it.
  13. 13
    (The oil should be about 375 degrees F (191&# 194;°C) to
  14. 14
    fry the vegetables.)
  15. 15
    Dip the floured pieces of vegetable into the tempura batter to
  16. 16
    coat thoroughly.
  17. 17
    Deep-fry the vegetables until golden brown.
  18. 18
    drain on paper towels and
  19. 19
    serve immediately, accompanied by a dipping sauce, such as a sweet and sour sauce.
  20. 20
    From DEEANNE's recipe files

Nutrition Facts

Servings 10

Amount Per Serving
Calories 165.7kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 8363.5mg349%
Total Carbohydrate 36.6g13%
Dietary Fiber 1.2g5%
Sugars 3.9g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, arrowroot, baking, black, cornstarch, curry, flour, frying, indian, pepper, powder, salt, tempura, title, unbleached, vegan, vegetable, vegetarian, water, white
Read it online: https://www.chefs-mate.com/recipe/vegetable-tempura/