Tempura Vegetables
Ingredients
- 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
Instructions
- 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.
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