- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 270 kcal
Quick summary
“Japanese kitchen classic composed of zucchini sticks, carrot, and bell pepper strips coated in a very light batter of all-purpose flour, cornstarch, egg, and ice water. Fried in hot vegetable oil, they acquire an airy and crispy golden crust that preserves the internal freshness of the vegetables.”
What you need to know
- The cold water in the batter inhibits gluten, ensuring a thin, light, and crispy fried coating.
- Cornstarch associated with flour blocks oil absorption and increases the external crispness of the vegetables.
- The oil kept at 175°C allows cooking the vegetables in internal steam while browning the crust on the outside.
Ingredients
Main
- 1 cup all-purpose flour
- 1/2 cup of ice water
- 1 egg
- 1 tablespoon of cornstarch
- 1 medium zucchini cut into sticks
- 1 medium carrot cut into sticks
- 1 bell pepper cut into strips
- Vegetable oil for frying
Instructions
Principal
- In a bowl, mix the all-purpose flour, cornstarch, and the egg.
- Add the cold water gradually, stirring until a homogeneous dough is obtained.
- Heat the oil in a deep pot until it reaches the ideal temperature for frying.
- With the help of a spoon, dip the vegetables into the batter, coating them well.
- Fry the vegetables in portions, taking care not to overcrowd the pan.
- Remove the fried vegetables and place them on paper towels to remove excess oil.
- Repeat the process until all the vegetables are fried.
- Serve warm, accompanied by a sauce of your choice.
Chef's tips
- Stir the batter with chopsticks just to incorporate, preserving flour lumps without over-homogenizing.
- Dry the vegetable sticks with paper towels so the liquid mixture coats each piece without dripping.
- Fry small batches at a time to prevent the pan temperature from dropping and the batter from becoming soggy.
Variations
- Kakiage: cut the vegetables into thin threads and fry them gathered in small ladles as crispy nests.
- Leaf Tempura: dip fresh collard green or sage leaves in the batter and fry for forty seconds.
- Mixed Tempura: add cleaned shrimp split open along the back to the vegetable assortment with the same batter.
Substitutions
- The zucchini and carrot can be accompanied by onion rings, eggplant slices, or tender green beans.
- Cold water can be replaced by very cold sparkling mineral water to intensify the airy texture.
- Cornstarch can be replaced with potato starch in the same amount for a crispy crust.
How to store
The tempura should be consumed immediately upon leaving the pan. If there are leftovers, keep in the refrigerator for up to twenty-four hours in a container lined with paper. Reheat in a preheated oven at 200°C for five minutes; never use the microwave.
Can it be frozen?
Do not freeze the ready-made vegetable tempura, as the freezing process breaks the cell wall of the vegetables, releasing water that turns the batter into a soggy layer. Always consume fresh.
What to serve with
Serve with warm tentsuyu sauce (dashi broth, soy sauce, and mirin), freshly grated white radish, finely grated ginger, and hot Japanese rice.
Frequently asked questions
Can tempura be made in the air fryer?
Traditional liquid batters run through the air fryer basket; to make in the appliance, bread the vegetables in dry panko flour.
Why shouldn't the tempura batter be beaten too much?
Beating the batter activates the gluten protein in the wheat flour, making the tempura hard, rubbery, and oily instead of crunchy and light.
How to measure the oil temperature without a culinary thermometer?
Drop a drop of batter into the heated oil; if it drips down the side of the pan and rises back up with a sizzle within two seconds, it's at the right temperature.
What is the function of using ice water in the preparation?
The thermal shock between the cold dough and the oil at 175°C evaporates the moisture instantly, generating air bubbles that produce the crispiness.
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