If you're looking for a crispy, homemade, vegetable based appetizer, we got you!
These homemade vegetable tempura are so crispy yet airy and taste delicious on their own or best paired with an Asian dipping sauce. It's one of our favorite asian-inspired appetizers and there always a crowd pleaser!
Tempura frying, is a Japanese technique where an item is coated with a delicate and light batter and fried until it is crisp. This technique, which is an adaptation of a deep-frying technique introduced by the Portuguese in the 1600s, is now used throughout the world, used on all types of foods, varying from vegetables, to fish, to minced balls of meat (as was the original filling).
To get the most delicious and perfectly crispy vegetable tempura, here's what you'll need:
The great thing about tempura frying is that it is a general cooking technique that can be adapted for various ingredients.
The key is to portion whatever you are going to tempura fry so that they become crispy on the outside but still get cooked on the inside. That may seem rather complicated, but it usually tends to be relatively easy.
If you are ever in doubt, simply wait to cut a piece of the vegetables until after the oil is hot and the batter is made and try a piece at your size in question.
If, after 2-3 minutes of frying, the vegetable is a light golden-brown and crispy, wait for it to cool and give it a try. The vegetable underneath the coasting should be tender and moist. If it is tough and rubbery, cook for a little longer. If the vegetable is mushy, cook for less time, raising the temperature of the oil if need be.
Cheers and eat well!
This tempura fried vegetables recipe will have you enjoying fried vegetables with such a delicate, crisp, and non-greasy feel that you would almost believe it wasn’t fried! Not only does it have exquisite texture, but it is also so easy to make.
Frying the Vegetables
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