EASY SHRIMP TEMPURA RECIPES

Name: Vegetable Tempura
Total time: 20 min
Yield: 4 servings
Ingredients: Neutral oil, such as canola or grapeseed, for deep-frying; 1/2 cup flour, plus more for dredging; 2 egg yolks; 24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like; Salt and black pepper; 1 lemon, cut into quarters, optional; Soy sauce, optional

VEGETABLE TEMPURA RECIPE - NYT COOKING

Vegetable Tempura Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

Neutral oil, such as canola or grapeseed, for deep-frying
1/2 cup flour, plus more for dredging
2 egg yolks
24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
Salt and black pepper
1 lemon, cut into quarters, optional
Soy sauce, optional

Steps:

Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

Nutrition Facts : @context http//schema.org, Calories 477, UnsaturatedFatContent 11 grams, CarbohydrateContent 84 grams, FatContent 13 grams, FiberContent 14 grams, ProteinContent 11 grams, SaturatedFatContent 2 grams, SodiumContent 1826 milligrams, SugarContent 32 grams, TransFatContent 0 grams

VEGETABLE TEMPURA RECIPE - NYT COOKING

Vegetable Tempura Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

Neutral oil, such as canola or grapeseed, for deep-frying
1/2 cup flour, plus more for dredging
2 egg yolks
24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
Salt and black pepper
1 lemon, cut into quarters, optional
Soy sauce, optional

Steps:

Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

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