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Mixed Vegetable Tempura

Mixed Tempura is a easy recipe to make. Using egg whites for the batter makes it crispier, light and results in the light color of the finished product.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
servings
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 82kcal
Aarthi
Author: Aarthi

Ingredients

  • Egg White - from 1 egg
  • All Purpose Flour / Maida - 1/2 cup
  • Ice Cold Water - 1/3 cup
  • Salt a pinch
  • Mixed Vegetables I used carrots, okra, capsicum
  • Cornstarch - 1/4 cup
  • Oil - for deep frying

Instructions

  • Slice the vegetables in a way that there is more surface area.
  • Dry the vegetables completely using paper towel.
  • Whisk egg white till a little frothy. Now add in cold water and mix well.
  • Add in flour and mix gently. Add salt and mix gently. Don't over mix the batter. Leave the batter lumpy.
  • Now prepare your vegetables as shown in the image, Coat the vegetables in cornstarch.
  • Dip the vegetables in the batter and deep fry in oil. Don't over crowd the oil.
  • Drain the fried tempura in a wire rack.
  • You can double fry if you want.
  • Serve with wasabi mayo.

Notes

1)Using egg whites and cold water in the batter gives a light and crispy texture.
2)Don't over mix the batter after adding the flour. Else the tempura will be dense.
3)You can double fry the tempura for more crispy texture.
4)You can use beer or sparkling water for more lighter texture.
5)This is best served piping hot with mayonnaise.
6)You can use any vegetables as you like.

Nutrition

Serving: 1g | Calories: 82kcal | Carbohydrates: 16g | Protein: 3.4g | Fat: 0.2g | Sodium: 19.7mg | Sugar: 0.1g
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