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Vegetable Tempura

Blender.Splendor's picture
Ingredients
  Assorted vegetables 1 Cup (16 tbs), sifted (Such As Asparagus Spears, Parsley, Sweet Potatoes, Spinach, Mushrooms, And Green Beans)
  Salad oil 1 Cup (16 tbs)
  Sifted all purpose flour 1 Cup (16 tbs)
  Ice water 1 Cup (16 tbs) (Use As Required)
  Slightly beaten egg 1
  Salad oil 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt ice cubes 1⁄2 Teaspoon
  Tempura condiments 1⁄2 Cup (8 tbs)
Directions

Wash and dry vegetables; cut any large pieces in strips.
Fill skillet 1/2 full with oil; heat to 360° to 365°.
Put flour, ice water, egg, salad oil, sugar, and salt in blender container; blend till combined.
Pour into bowl; stir in one or two ice cubes.
Dip vegetables in cold batter.
Fry in hot oil till golden; drain.
Serve with Tempura Condiments: 1 grated fresh gingeroot; 2 equal parts grated turnip and radish, combined; and 3 1/2 cup prepared mustard mixed with 3 tablespoons soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1456 Calories from Fat 1153

% Daily Value*

Total Fat 130 g200.7%

Saturated Fat 6.9 g34.3%

Trans Fat 2.2 g

Cholesterol 105.7 mg35.2%

Sodium 562.7 mg23.4%

Total Carbohydrates 63 g21.2%

Dietary Fiber 5.2 g20.7%

Sugars 2 g

Protein 13 g25.1%

Vitamin A 78.6% Vitamin C 15%

Calcium 4.9% Iron 23.4%

*Based on a 2000 Calorie diet

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Vegetable Tempura Recipe