Description
Crispy and light Vegetable Tempura featuring a variety of fresh vegetables dipped in a bubbly beer and vodka tempura batter, then fried to golden perfection. Served with a flavorful ginger-garlic soy dipping sauce, this recipe is a delightful appetizer or side dish that’s perfect for any occasion.
Ingredients
Scale
Sauce
- 4 tablespoons soy sauce
- 1-inch ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon chopped scallions (optional)
Tempura Batter
- 1 1/2 cups all-purpose flour
- 12 ounces light beer
- 2 tablespoons vodka
- Pinch of salt
Vegetables
- 1 zucchini, sliced into 1/3 inch rounds
- 1 red onion, chopped into 1/2 inch strips
- 3 large bell peppers, sliced into 1/3 inch strips
- 15 to 20 green beans
For frying
- 5 cups vegetable oil (for frying)
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, minced ginger, minced garlic, and chopped scallions (if using). Stir well and let the sauce sit to allow the flavors to meld while you prepare the tempura.
- Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pan, ensuring at least a 2-inch depth. Heat the oil over high heat until it reaches 325°F (163°C). Monitor the temperature carefully for crisp frying.
- Make the tempura batter: In a medium bowl, whisk together the all-purpose flour, light beer, vodka, and a pinch of salt. Whisk until the batter is smooth and free of lumps. The batter should be light and airy.
- Coat the vegetables: One by one, dip each vegetable piece into the tempura batter, ensuring a light, even coating. Shake off any excess batter to prevent clumping or sogginess.
- Fry the vegetables: Gently add the coated vegetables to the hot oil, making sure not to overcrowd the pan so that pieces do not touch. Fry each piece for 2 to 3 minutes, turning at least once with tongs for even cooking. Adjust heat to medium-high if the oil sputters excessively.
- Drain excess oil: Remove the golden-brown tempura from the oil using tongs or a slotted spoon. Place them on a paper towel-lined tray to absorb excess oil. Repeat the frying process for all remaining vegetables and batter.
- Serve: Arrange the crispy vegetable tempura on a serving plate and serve immediately with the ginger-garlic soy dipping sauce for a delightful appetizer or side dish.
Notes
- Maintain oil temperature around 325°F for optimal crispiness; too hot oil can burn tempura quickly.
- Don’t overcrowd the pan to ensure even frying and prevent sogginess.
- Use cold beer and vodka to keep the batter light and crispy.
- Serve tempura immediately for best texture; leftovers can be reheated in the oven but may lose crispness.
- Feel free to substitute vegetables with favorites like sweet potato, mushrooms, or asparagus for variation.
