Vegetable Tempura

by Carla Hall 6:34 PM, February 9, 2017

Aired May 26, 2017


Basic tempura batter:
3/4 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon sugar
1 to 1 1/4 cups sparkling water

Sliced sweet potato, okra, sliced red pepper, broccoli florets, sliced zucchini and/or sliced summer squash

Canola oil, for frying


Combine batter ingredients in a mixing bowl. Dip veggies in the batter until coated.

Heat oil in a deep pot or deep fryer to 350°F. Working in batches, carefully place veggies into the hot oil. Flip/turn in oil to brown on all sides. With a spider or slotted spoon, remove veggies from pot to a paper towel to drain while you fry up the remaining veggies.

Serve immediately!

Iliza Shlesinger's Fried Olives

Ritz Fried Delicata Squash Rings

Fried Pickle Chips with Ranch Dipper