Type: Main Dishes
Vegetable tempura is a great way to get everyone eating their veggies! Choose all your favorites.
Serves: Makes about 3 cups
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice water
- Vegetable oil for frying
- 3 cups your favorite vegetables, such as carrots, eggplant, green beans, or peas, sliced into pieces no larger than 2"
- Preheat the oven to 200°F.
- In a large bowl, whisk together the flour, egg, and ice water until blended though still lumpy. In a deep saucepan or fryer, heat at least 3" oil to 375°F. Or test with a few drops of batter. The oil is ready when the batter immediately bubbles and sets. Working in batches, dip a few vegetables in the batter, allowing any excess to drip off, and then place in the oil. Do not crowd the pieces. When the vegetables float to the surface, turn them with tongs and cook until crispy, no longer than 6 minutes. Let drain on paper towels. When frying, be sure to let the oil return to its temperature in between batches.
- Put the drained tempura on a baking sheet and keep it warm in the oven. Refrigerate leftovers and reheat them in a toaster oven.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.