Authentic home cooking from Japan, with US measurements. 
Colorful Tempura with Green Beans and Corn
Green beans and corn are in season during the summer. I had a little of each left over, so I made tempura. It's very colorful and cute! Delicious with just a sprinkle of salt!
Recipe background:
I had some leftover green beans and corn, so I made tempura. Even though it was made from leftovers, it was a big hit!
Colorful Tempura with Green Beans and Corn
Green beans and corn are in season during the summer. I had a little of each left over, so I made tempura. It's very colorful and cute! Delicious with just a sprinkle of salt!
Recipe background:
I had some leftover green beans and corn, so I made tempura. Even though it was made from leftovers, it was a big hit!
Open in Cookpad AppSteps
- 1
Remove the kernels from the corn (you can use raw or cooked corn). Cut the green beans into pieces about the same size as the corn kernels.
- 2
Mix the flour and water together, then add the corn and green beans. Stir to combine.
- 3
Heat oil for frying. Drop spoonfuls of the mixture into the hot oil and fry at medium-high heat until crispy.
- 4
Sprinkle with salt and enjoy!
Similar Recipes
More Recipes
-
-
-
Mom’s Special Dudhi Kadhi – Light & Comforting Gujarati Delight
-
-
-
-
-
-
-
Italian chicken broccoli and yellow rice
-
Sauerkraut, hotdog, egg sandwich
-
-
-
SLPMGR -
buckeyejay1962 -
Thai style ~ red curry veggie sauté
-
-
-
-
Sauerkraut, hotdog, egg sandwich
-
-
