Three Kinds of Vegetable Tempura

Name: Three Kinds of Vegetable Tempura
Yield: Serves 4 servings
Ingredients: 1 new potato; 1/2 carrot; 17 snap peas; 1/2 cup all-purpose flour (about 60 grams); 3 tablespoons potato starch (about 24 grams); as needed Cold water,

トワのおさんどん @cook_40301690

Homemade vegetable tempura lets you enjoy the flavors of seasonal vegetables. This recipe comes from my childhood—vegetable tempura was a regular side dish. When there weren’t many ingredients at home, my grandmother would say, 'Shall I make some tempura?' and prepare it for us.

トワのおさんどん @cook_40301690

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Ingredients

Serves 4 servings

1new potato
1/2carrot
17snap peas
1/2 cupall-purpose flour (about 60 grams)
3 tablespoonspotato starch (about 24 grams)
as neededCold water,

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Steps

1

Remove the strings from the snap peas and slice them in half lengthwise. Cut the new potato in half, then into wedges, leaving the skin on. Julienne the carrot into strips about 2 1/2 inches (6 cm) long.
2

Pour vegetable oil into a deep pan and heat to about 340°F (170°C). Fry the potato wedges until golden and cooked through.
3

For the snap peas and carrots, mix a batter using a ratio of 3 parts flour to 1 part potato starch, combined with cold water. Coat the vegetables in the batter and fry small handfuls at a time using chopsticks.
4

Fry the snap peas for about 1 minute and the carrots for about 2 minutes. You can also fry any leftover batter to make crunchy tempura bits for later use.
5

The texture of the tempura will vary depending on how you cut the vegetables and the oil temperature. Check doneness by inserting a bamboo skewer.