GREEN BEAN AND ASPARAGUS TEMPURA
Provided by Giada De Laurentiis
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
- While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
- Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
- Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sherrell Green
[email protected]These were a bit too oily for my taste, but still tasty.
Lavette Nesbitt
[email protected]This is a great recipe for a party or potluck. The tempura can be made ahead of time and reheated.
Sakayet Emon
[email protected]The tempura was easy to make and turned out great. I served it with a dipping sauce made from soy sauce, rice vinegar, and mirin.
haneen Mostafa
[email protected]These were absolutely delicious! I will definitely be making them again.
Chiemela Michael
[email protected]I'm not a huge fan of tempura, but this recipe was pretty good. The batter was light and crispy, and the vegetables were cooked perfectly.
Sk Bhatti
[email protected]This is a great way to use up leftover vegetables. I had some green beans and asparagus that were about to go bad, and this recipe was a perfect way to use them up.
Nozuko Phumla
[email protected]The tempura was a bit greasy for my taste, but the vegetables were cooked well.
Gujjar Sb
[email protected]These were so good! I used a variety of vegetables, including broccoli, carrots, and mushrooms. The tempura batter was crispy and flavorful.
Fouzia Ahad
[email protected]The tempura was delicious, but I found the batter to be a bit too thick. Next time I will try using less flour.
Guga Chkhutiashvili
[email protected]This was my first time making tempura, and it turned out great! The tempura batter was easy to make and the vegetables were cooked perfectly. I will definitely be making this again.
Kahleed Akorade
[email protected]This is a great recipe for a light and healthy meal. The tempura batter is very flavorful, and the vegetables are cooked to perfection.
Khushi Soodeen
[email protected]Loved the combination of green beans and asparagus in this tempura. The batter was nice and crispy, and the vegetables were cooked perfectly.
Shumia Zhu
[email protected]This recipe was easy to follow and resulted in delicious tempura. The only thing I would change is to use a little less oil for frying.
Rabab abdel razzak
[email protected]These veggie tempura were a hit with my family! The batter was light and crispy, and the vegetables were perfectly tender. We especially loved the asparagus, which had a slightly smoky flavor. Will definitely be making this again!