Light, crisp Japanese vegetable tempura with an airy batter and colorful vegetables, with an umami dipping sauce Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
⏱ 35 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
In a small bowl, stir together the soy sauce, lemon juice, sugar and ginger and set aside.
Bowl
To assemble
2
In a bowl, mix the flour, baking powder and salt.
Bowl
3
Add the flax egg and beer and mix just until the batter comes together: a few small lumps are fine.
Whisk
💡A cold, lightly mixed batter stays light: long mixing develops the gluten in the flour, and the coating comes out tough instead of crisp.
4
Heat the oil' in a deep pot' to 180°C (355°F) and dip the cauliflower and vegetable in the batter, piece by piece, and fry in small batches for 2–3 minutes, until golden.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
5
Transfer to paper towels and serve immediately with the dipping sauce.
Paper towels
395calories
8 gprotein
36 gcarbs
24 gfat
● protein 9%● carbs 37%● fat 55%
Per serving (304 g), of 4 servings
For the Dipping sauce · To assemble ·
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⚖ About the ingredients
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Ginger →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Cold water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Cold water →
Frying oil: measured in cup in this recipe: 1 cup = 218 g · 886 kcal per 100 g · More about Frying oil →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Bowl· Also works: Pot (None)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Paper towels
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
