Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Tempura, when light and crisp and hot out of the oil, is one of my favorite things. This recipe covers all bases. It takes very little of any given vegetable to make an assorted tempura platter. A large yam, a few Japanese eggplant, a handful of green beans, a couple of zucchini and an onion will make enough for a 6 - 8 people.
While the recipe is simple, it is key to prep the vegetables in pretty bias cuts. Your deep fry oil must be hot - 350'F is best. They don't take long to cook so keep an eye on the vegetables. Fry in batches so as not to overcrowd the fryer.
Serve with teriyaki salmon and white rice; simple and elegant ~ Chanukah Asian style!
|Number of servings:||6 - 8|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Assorted vegetables, bias sliced in 1/4" - 3/8" thickness, about 3 pounds.
For the tempura batter:
Combine the dry ingredients and whisk to mix. Add the beaten egg and ale or beer. Mix well. It the batter feels thick and heavy, add some cold water. The batter should coat and stick to the vegetables but not be heavy globs.
Dip the vegetables into the batter. Shake off any excess and place vegetable into the hot fyer. Cook until light golden brown.
Drain on paper towels. Keep warm while you make the rest of the vegetables. Serve warm with Soy Dipping Sauce.
Recently viewed recipes:
Vegetables in Beer Batter Tempura