How to make Crispy and Light Vegetable Tempura

By Kimchimari · 40 min

Ingredients

Instructions

1. Peel the sweet potatoes and carrots, then cut them into thin fry-sized sticks of roughly the same thickness so they cook evenly.
2. Trim the green onions and onions to roughly the length of the potato and carrot sticks. Onions can be cut a little thicker since they cook faster.
3. Put all the vegetables in a large bowl and toss them by hand.
4. Heat about 6 cups of vegetable or canola oil on medium-high until it reaches 335–350 °F.
5. Mix all the batter ingredients until no big lumps remain, without overmixing. Add the ice cubes only when you are ready to fry, and use the batter quickly so it stays cold.
6. Add the vegetables to the batter and coat them evenly, using long chopsticks or your hands.
7. Fry in the hot oil, keeping the oil between 340–355 °F (170–180 °C) and starting near 355 °F, since it drops once the vegetables go in. Keep the heat between medium-high and medium.

Summarized from Kimchimari's video. Watch it for the details.

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