Tempura isn’t something I make from scratch! *gasp* Not everything I put on this blog has to be from scratch right? It is from a box. And the box stuff works wonderfully. It’s cheap. You can find it in the asian isle, or by the bread crumbs/panko bread crumbs.
Just follow the directions. I want to stress that your batter is FREEZING coold! For the best frying. It makes it lighter and fluffier :) Sometimes I make it and put it in the freezer if my other stuff isn’t ready….These directions called for an ice cube to be left in the batter. Genius!
Have you ever been to a Teppanaki Japanese restaurant, or eaten tempura? It’s a blast, and delicious. My fav is tempura veggies. but you can do shrimp and other sea food too.
Here’s how you make it..
Cut up squash, broccoli, zucchini, AND SWEET POTATO! (it the best, trust me) Slice the potato thin. Dip it in your freezing batter. Fry it in your 350 degree oil. Don’t have a thermometer? Let it heat up for a minute, when it looks more watery then oily, flick a little water in the oil. If it SPLATS!! it’s ready. Fry your veggies and keep a close eye on them, they fry fast. Because they batter was soo cold I never had to turn my heat down. BUT I have in the past. so just monitor your veggies, if they are browning too fast- turn the heat down. You want the veggies to cook through and they need a little time to do so.
Fish your tempura out of the oil, place on a paper towel or cooling rack to drain oil. Serve Immediately- hot! with a little side of soy sauce.
(..but if you must-place in oven to keep warm. microwave makes them all gushy and soggy. We don’t want that. )