Tempura is very easy to make with just a few recipes and the right technique one can have a yummy evening snack

2 cups lengthwise chopped vegetables (carrots, baby corns, zuccini, potatoes, mushrooms)
1 cup All purpose flour
3/4 cup chilled water
salt to taste
Oil to deep fry
for dipping sauce
1 tbsp soy sauce
1 tspn almond butter (almond meal pulsed in grinder until it oozes oil)
a tspn chopped green chillies

1) Heat the oil in a large pan. 
2) In a bowl, prepare the batter using chilled water, APF and salt , Mix with a whisk to ensure there are no lumps
3) Dip the vegetables in the batter until they are coated and immediately drop them in hot oil. Take care not to load the pan with many as you need to maintain the oil temprature
4) When the tempura turns pale golden, strain them out on a paper towel
5) Serve with the dipping sauce (mix all ingredients and stir to make the dipping sauce)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44


I stay away from deep froed snacks but this one looks really tempting
Srivalli said…
I love these tempuras..look so inviting!
Usha said…
I never tempura from scratch. I used tempura mix. This was when I initially came to US and have not made it in a long time. Tempura came out well. Can munch on these anytime.
Pavani said…
Love those crispy & crunchy fried veggies.
Chef Mireille said…
love tempura - the batter is so light and airy

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