Vegetable Tempura recipe - ingredients, nutrition and when to eat it
Vegetable tempura is made by lightly coating vegetables like sweet potato, perilla leaves, and onion in batter and frying them until crisp.
Vegetable tempura is made by lightly coating vegetables like sweet potato, perilla leaves, and onion in batter and frying them until crisp. The vegetables’ gentle sweetness pairs beautifully with the savory, nutty flavor of the batter. It’s a great side for a simple lunch or when you’re craving something crispy for dinner.
Vegetables · 25 minutes to cook
Nutrition (per 192g serving): 467.8 kcal · protein 3.5g · carbohydrate 42.7g · fat 30.4g · sodium 343.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mix the batter just before frying, and avoid stirring it too much for a lighter coating.
Tips: Adding too many vegetables at once will lower the oil temperature, so fry them in batches.
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Ingredients (1 serving)
- Sweet potato — 40 g
- Perilla leaves — 2 pc
- Onion — 25 g
- Carrot — 15 g
- All-purpose flour — 3 Tbsp
- Cornstarch — 1 Tbsp
- Water — 3 Tbsp
- Salt — 0.2 tsp
- Neutral cooking oil — 300 ml