Not your average vegetable tempura… this recipe has a touch of spice hidden in the batter (you control how much), which is perfect for adding flavour to leftover broccoli or cauliflower.
Note: this quick vegetable tempura recipe uses a deep fryer for even cooking and extra crispiness – it’s so good you’ll want to eat all your veggies this way.
- 1/2 cup all-purpose flour, sifted
- 1/2 cup cornstarch
- 1 tsp baking powder
- 2 tsp sweet smoked paprika
- 1 tsp onion powder
- 2 tsp sriracha (or more if you like it hot)
- 1 cup ice water
- 1 egg, beaten
- Kosher salt
- Vegetable oil, for frying
- Head of cauliflower or broccoli, cut into florets
- Dipping sauce of your choice
- Fill your deep fryer with vegetable oil and heat it to 180C.
- In a large bowl, whisk together flour, cornstarch, baking powder, paprika, onion powder, and sriracha.
- Add the ice water, egg, and a pinch of salt, then stir to combine until the batter reaches a thin consistency – but don’t over mix it (it’s ok to have some clumps of flour in the batter).
- Individually coat the cauliflower/broccoli florets in the batter before placing them into the deep fryer.
- Fry your vegetables for 2-3 minutes until golden brown and puffy.
- Once cooked, place them onto a plate lined with paper towels and serve them with your choice of dipping sauce – to be authentic, opt for Tentsuyu.
For more Japanese-inspired recipes, check these out: