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Vegetables Tempura Recipe
|Ice water||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Sweet potato||1 Medium, peeled and cut into 1/4 inch slices|
|Carrots||2 , cut into 1/4 inch strips|
|Green peppers||2 , cut into 1/4 inch strips|
|Eggplant||1 Small, cut into 1/4 inch slices|
Serving size: Complete recipe
Calories 1389 Calories from Fat 553
% Daily Value*
Total Fat 62 g96%
Saturated Fat 12.8 g63.8%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 599.7 mg25%
Total Carbohydrates 173 g57.7%
Dietary Fiber 28.3 g113.2%
Sugars 29 g
Protein 41 g82.8%
Vitamin A 871.9% Vitamin C 432.9%
Calcium 43.6% Iron 66.6%
*Based on a 2000 Calorie diet
Sift in flour and baking powder.
Whisk the mixture, adding enough water to make a thin batter.
Set aside for 3 minutes.
In wok or heavy skillet, heat oil to 375°F.
Piece by piece, dip vegetables first into batter, then slide into hot oil.
Fry ingredients of the same kind together, but do not overcrowd the wok.
Drain on paper toweling.