Vegetable Tempura Recipe

Made with sweet potatoes, carrots, onions, and green beans, this crispy meatless dish is sure to satisfy.

Make an irresistible vegetable tempura with sweet potatoes, carrots, onions, and green beans! 

Vegetable Tempura Recipe

Mira Angeles
Made with sweet potatoes, carrots, onions, and green beans, this crispy meatless dish is sure to satisfy.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine Japanese
Servings 4

Ingredients
  

Vegetable Tempura Ingredients

  • 1/2 Cup sweet potato (kamote) peeled and julienned
  • 1/2 Cup carrot peeled and julienned
  • 1/2 Cup white onion peeled and thinly sliced
  • 1/3 Cup long beans (sitaw) thinly sliced
  • 1 to 2 tablespoons all-purpose flour enough to lightly coat vegetables
  • Salt to taste
  • vegetable oil for frying
  • 1 Cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 Cup water ice-cold
  • 1/2 Cup Japanese soy sauce
  • 1 tablespoon sugar
  • 1 Small white radish (labanos) grated

Instructions
 

  • Combine sweet potatoes, carrots, onions, and green beans in a large bowl. Add flour and salt; toss to coat well. Set aside.
  • Make the tempura batter: Combine all ingredients in a medium bowl; do not over-mix. Pour batter onto vegetable mixture and toss to coat.
  • Pour oil into a heavy-bottomed pan until 1 inch deep. Heat over medium heat. Drop coated vegetables, 2 to 3 tablespoons at a time, into hot oil. Do not overcrowd pan. Fry for 5 to 6 minutes, turning once or twice. Drain on a wire rack.
  • Make the dipping sauce: Combine all ingredients in a saucepot. Bring to a boil. Remove from heat and let cool completely. Serve sauce on the side.
Keyword Vegetable Tempura
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