Japanese Tempura Vegetables

Yield: 4 Servings (6 oz. each)

Yield: 4 Servings (6 oz. each)

What’s the best way to get people to eat their vegetables? Tempura! Lightly batter carrots, broccoli and cauliflower and quick-fry until golden and crispy. Serve with a housemade soy-ginger sauce.

Vegetables and Batter:

Dipping Sauce:

Step 1

Thaw carrots, broccoli and cauliflower. Pat dry with a paper towel to remove excess moisture. Set aside.

Step 2

In a medium mixing bowl, combine the flour, cornstarch, baking powder, and salt. Gradually whisk in the sparkling water until just combined, with a few lumps remaining. Set aside.

Step 3

In batches, dip the vegetables in the prepared batter allowing excess to drip off. Fry in a 350°F deep fryer until golden and crispy. Remove and drain on a paper towel-lined sheet pan. Season with salt.

Step 4

For the dipping sauce, whisk together all the sauce ingredients until well combined. Serve with tempura vegetables and garnish with green onions.