CA GROWN Blog
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Our family loves heading to our local sushi restaurant and indulging in the rolled yumminess. One of my favorite parts is ordering the tempura vegetables as an appetizer! The crispy fried, tender veggies are addictive. There is something about the cooking process that locks in a unique flavor that is amazing!
And don’t get me started on the dipping sauce! So tasty and really SO easy to make at home.
Of course, we start with fresh in-season veggies like cauliflower, broccoli, sweetpotatoes, and mushrooms. Did you know mushrooms are a year-round season vegetable in California?
The batter is very easy. You add flour to a bowl and whisk in eggs.
Creating a crumbly batter.
Whisk in water and you are good to go!
Dredge each piece in a cornstarch-flour mixture.
Dip into the batter.
If you like your veggies extra crunchy, you can dredge into the dry mixture again…
And one more time in the batter.
Immediately drop into 350° oil until browned, usually about two to three minutes.
Drain and place on a platter until you are finished with the rest of the veggies.
Mound them all together and serve immediately.
Get ready for lots of oohs and ahhs from your family and friends!
- fresh vegetables, broccoli, cauliflower, mushroom, sweetpotato, etc.
- 2 cups flour, divided
- 1 cup cornstarch
- 1 whole egg
- 1 egg yoke
- 1 tsp salt
- 2 cups water, ice cold
- frying oil, such as peanut
- Prep all the veggies to the desired size.
- Heat a Dutch oven filled with 2-3″ oil to 350°.
- Combine 1 cup of flour and the cornstarch in a bowl and set aside.
- In a separate bowl, combine 1 cup flour, baking soda, salt, and the eggs. Whisk to combine. Add in the water and whisk until smooth. The batter will be watery.
- Dredge the vegetables in the dry mix, then the wet and place in the fryer. Fry several pieces at a time until browned. If you prefer, you can double dredge the vegetables before frying.
- Remove from oil and drain.
- Serve with a traditional dipping sauce by combining 3/4 cup miso broth, 2 tablespoons soy sauce, and 2 tablespoons mirin. Top with scallions.