Vegetable Tempura

Ingredients

• •1 cup all-purpose flour
• •1/2 cup cornstarch
• •1 teaspoon baking powder
• •1 cup ice water
• •2 cups vegetable oil for frying
• •2 medium zucchini, sliced into rounds
• •1 large sweet potato, thinly sliced
• •8 ounces fresh mushrooms, halved
• •1/2 cup soy sauce
• •2 tablespoons mirin
• •1 tablespoon sugar

Directions

1. 1Heat oil to 350°F in a deep pot or wok.
2. 2Mix flour, cornstarch, and baking powder in a bowl, then whisk in ice water until just combined; batter should be slightly lumpy.
3. 3Combine soy sauce, mirin, and sugar in a small bowl to make dipping sauce.
4. 4Dip vegetable pieces in batter and carefully place into hot oil; fry 2-3 minutes until golden and crispy, working in batches.
5. 5Transfer tempura to paper towels to drain excess oil.
6. 6Serve hot with dipping sauce on the side.

💡 Tempura batter should stay cold and slightly lumpy. Overmixing develops gluten and makes the coating bready instead of brittle.

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