High Fructose Corn Syrup Free Vegan Tempura Vegetables
Total time50 min
Prep time20 min
Cook time25 min
4.5(5)
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Learn more āIngredients
4 servings
For the batter
- 1 cup all-purpose flour, plus more for dredging
- Ā¼ cup cornstarch
- 1 tsp baking powder
- Ā½ tsp fine salt
- 1 cup ice-cold sparkling water
For the vegetables
- 1 medium sweet potato (about 8 oz), peeled and sliced Ā¼-inch thick
- 1 medium zucchini (about 8 oz), sliced Ā¼-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 oil or vegetable oil), for frying
For the dipping sauce
- 3 tbsp soy sauce
- 3 tbsp mirin
- Ā½ 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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