Crispy Vegan Vegetable Tempura
Ingredients
- 2 cups green beans, sliced lengthwise
- Half head of broccoli florets
- Half sweet potato, thinly sliced 1/4 inch
- Vegetable oil, enough to fill 1/3-1/2 pot for frying
Batter
- 1 cup flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp baking powder
- 1 1/2 cups ice cold water
- 2 ice cubes
Dipping sauce
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- Sriracha, to taste
- Fresh ginger, minced, to taste
Preparation
Mix flour, cornstarch, salt, baking powder, ice cold water and 2 ice cubes in a large bowl, then lightly mix with chopsticks or spoon until mostly combined, leaving lumps for a fluffier coating.
Place the bowl of batter on top of a larger bowl of ice to keep it cold.
Heat 2-3 inches of vegetable oil in a large pot or Dutch oven to 320F-350F.
Dip a bundle of 4 pieces of sliced green beans into the batter and carefully drop into the hot oil, fry until golden brown, turning once, for about a minute.
For sweet potato slices, fry at 320F for 2 minutes.
Fry broccoli florets for 30-60 seconds.
Remove fried items with a slotted spoon and drain on a rack.
Use a small strainer to remove any batter bits from the oil to prevent sticking to new pieces.
Serve immediately with the dipping sauce.
Mix soy sauce, maple syrup, rice vinegar, sriracha to taste and minced fresh ginger together for the dipping sauce.
