If you read one of my recent posts (link below), you know I tried to make vegan tempura a few days ago. And the results were kind of strange. The tempura came out like KFC.
So, to have closure in my life, I needed to make a tempura that looked like the Japanese tempura I see at the Japanese restaurants. It’s definitely fried, but the batter is light, crispy and takes on interesting shapes.
I used a soy bean flour (which is brownish colored) the first time I tried making tempura, and that’s what made it look more like KFC.
See also: Vegetable Soy Tempura or Vegan KFC?
My Second Attempt at Vegan Tempura
Here’s my second attempt at making vegetable tempura, and gluten-free at that. Now, I’m trying to make vegetable tempura at home because in the Japanese restaurants I go to I have to ask if there’s egg or dairy in the batter. Usually, they have egg in their for texture and to help the batter become more sticky for lack of a better word. Also, it helps to give the tempura a little color.
Now I learned that you don’t need eggs to make tempura batter, and basically you just need flour and chilled ice water.
- Broccoli Florets
- Japanese Yam
- 1.25 cup – rice flour
- 1 cup – ice cold water
- 2 tbsp – potato starch
- 1 tsp – baking soda
- Mix batter ingredients into a bowl. And stir.
- Slice vegetables into thin manageable sizes for frying.
- Heat up a deep fryer with canola oil.
- Dip vegetables into batter.
- Then gently place into deep fryer.
- In about 1-2 minutes the vegetable tempura should be ready. Flip over vegetables to completely fry them. They should be very light brown when done.
- Place in a plate with paper towels to soak up excess oil.
- Serve right away.
Checkout: Other Vegan Dishes.