Spicy Vegetable Tempura (Cauliflower or Broccoli)

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.

Equipment

• Deep Fryer

Ingredients

• 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

Instructions

1. Fill your deep fryer with vegetable oil and heat it to 180C.
2. In a large bowl, whisk together flour, cornstarch, baking powder, paprika, onion powder, and sriracha.
3. 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).
4. Individually coat the cauliflower/broccoli florets in the batter before placing them into the deep fryer.
5. Fry your vegetables for 2-3 minutes until golden brown and puffy.
6. 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:

• Simple Sushi Rolls
• Salmon with Nanban Sauce