Vegetable Tempura

Name: Vegetable Tempura
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4
Cuisine: Asian, Chinese, Japanese
Ingredients: 125 g flour; 1 egg; 1 pinch salt; 125 ml water; 2 carrots (cut into finger‑thick sticks); 1 handful oyster mushrooms (sliced thinly); 8 button mushrooms (cleaned); 1 zucchini (cut into 1 cm thick slices); 200 g cauliflower (cut into florets); 1 bunch parsley; fat (for frying)

Prep: 45min

| Servings: 4 | Cook: 5min

A classic from Asian cuisine that always hits the mark: try the vegetable tempura from Spoonsparrow!

Ingredients

125 g flour
1 egg
1 pinch salt
125 ml water
2 carrots (cut into finger‑thick sticks)
1 handful oyster mushrooms (sliced thinly)
8 button mushrooms (cleaned)
1 zucchini (cut into 1 cm thick slices)
200 g cauliflower (cut into florets)
1 bunch parsley
fat (for frying)

Instructions

1.
Whisk all dough ingredients together and let rest for about 30 minutes.
2.
Ensure the vegetables are completely dry before coating, otherwise the batter will not stick.
3.
Heat a deep fryer with fat; dredge each vegetable variety in batter and fry in hot oil for about 2‑3 minutes until golden yellow. Remove with a slotted spoon, drain on kitchen paper, season with salt and pepper, and serve immediately.