Vegetable Tempura
Serves 430 mins prep15 mins cook
Learn to make vegetable tempura with a quick and simple batter using ingredients you likely already have. This dish features sliced sweet potato, zucchini, and eggplant fried to crispy perfection.
0 servings
What you need
Instructions
1: Start by slicing your vegetables in 1/2 inch slices. Line eggplant and zucchini slices on paper towel. Sprinkle with about a tbsp of kosher salt and let them sweat for about 30 min. 2: In the meantime, prepare batter. Using a whisk beat your eggs until frothy. Add carbonated water. Slowly add in your flour while whisking. It should look like pancake batter. 3: Pat dry your eggplant and zucchini using a towel. At the same time, salt your sweet potato slices. 4: Heat about 1 inch of oil in a pot at 350°F. Coat each slice in batter, remove the excess batter then place in oil. Fry on both sides until brown.View original recipe