Eosinophilic Esophagitis Friendly Vegan Tempura Vegetables

Total time50 min

Prep time20 min

Cook time25 min

4.5

(5)

Eosinophilic Esophagitis Friendly Vegan Tempura Vegetables

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Ingredients

4 servings

For the batter

1 cup all-purpose flour, plus more for dredging
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup cornstarch
1 tsp baking powder
½ tsp fine salt
1 cup ice-cold sparkling water

For the vegetables

1 medium sweet potato (about 8 oz), peeled and sliced ¼-inch thick
1 medium zucchini (about 8 oz), sliced ¼-inch thick on the diagonal
4 oz broccoli florets, cut into bite-sized pieces
1 medium red bell pepper, seeded and cut into 1-inch strips

For frying

4 cups neutral oil (such as canola or vegetable oil), for frying

For the dipping sauce

3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
3 tbsp mirin
½ cup water
1 tsp granulated sugar
1 tsp fresh ginger, finely grated

For serving

2 tbsp daikon radish, finely grated (optional)

Instructions

1
Combine the soy sauce, mirin, water, and sugar in a small saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes. Remove from heat, stir in the grated ginger, and set aside to cool slightly.
2
Pat all the vegetables completely dry with paper towels. Spread a thin layer of all-purpose flour on a plate and lightly dredge each piece, shaking off any excess. Set aside on a clean plate.

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