Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Vegetables
Batter
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Prepare · About 7 min
- Pat 200 g sweet potato, sliced 5 mm, 150 g broccoli florets, 150 g bell pepper strips completely dry. Heat 750 ml neutral oil in a deep heavy pan to 170°C / 340°F; fill the pan less than halfway.
Check: The food must be hot through at 170°C / 340°F.
Mix · About 7 min
- Stir 120 g plain flour, 40 g cornflour, 240 ml ice-cold water, ½ tsp salt briefly; small lumps are fine.
Fry · About 5 min
- Dip vegetables in batter and fry in small batches for 3–5 minutes. Drain on a rack; sweet potato must be tender through.
Tips
- Cold batter and small batches give a lighter crust.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use thin pumpkin slices instead of sweet potato.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Vegetable Tempura close to serving.
FAQ
What matters most when making Vegetable Tempura?
Cold batter and small batches give a lighter crust.
What can I substitute in Vegetable Tempura?
Use thin pumpkin slices instead of sweet potato.
Can I prepare Vegetable Tempura ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Vegetable Tempura close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
