| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 cup club soda, chilled
- Vegetable oil
- 1 red pepper, cut into large chunks
- Large handful green beans, trimmed
- 1 medium zucchini, sliced on a bias
- 1/2 cup soy sauce, for dipping
Instructions
- Sift first 3 ingredients over a large mixing bowl. Add 1/2 cup of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter its unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables 1 at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 137 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 1180 mg |
Reviews
Excellent and who knew tempura was so easy to make. This will be a go to recipe for me.
I’ve made this recipe many times and the favorite is always the tempura yams, least favorite are the zuchini. I’ve also tried carrots, cauliflower and brocolli which are all equally as delicous. I love being able to cook restaurant favorites at home!
This meal tasted very good, especially the tempura red peppers. I don’t think I got the batter quite right. Don’t overmix!
This was easy to do – the batter coated the veggies nicely and fried up light and crisp. My kids really enjoyed them, too. I liked that I could use plain AP flour. We’ll use this recipe again.