Tempura Vegetables with Soy Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 137
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1180
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 cup club soda, chilled
Vegetable oil
1 red pepper, cut into large chunks
Large handful green beans, trimmed
1 medium zucchini, sliced on a bias
1/2 cup soy sauce, for dipping
Directions
- Sift first 3 ingredients over a large mixing bowl. Add 1/2 cup of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter its unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables 1 at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping.