Asian

vegetable tempura is for Dinner.

vegetable tempura takes several minutes to prepare.

vegetable tempura takes several minutes to cook.

vegetable tempura makes 4 servings.

The ingredients for vegetable tempura are:

1 c. flour
1 large egg
1 c. cold water

at least 2 c. canola oil (enough for vegetables to be subnerged)

2 bunches broccoli - cut tops into bite-size chunks
1 eggplant - slice into 1/4" slices
1 sweet potato - slice into 1/4" slices

Here is how you make vegetable tempura:

Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.Make sure the veggies are pretty dry.Put canola oil in a wide, deep pot. Heat until a drop of batter floats to surface and bubbles.Dredge the veggies in the batter and fry in hot oil. Do not crowd the veggies - there should be some space around them.Fry for a minute or two, then turn the veggies over and fry another minute or two.Remove and drain onto paper towels.Serve with soy sauce and rice.Makes 4 servings Number of Servings: 4Recipe submitted by SparkPeople user AJERICKS.

The nutritional information for vegetable tempura is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 174.5

• Total Fat: 8.6 g
• Cholesterol: 53.1 mg
• Sodium: 22.9 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 2.9 g
• Protein: 4.4 g

vegetable tempura is Asian cuisine.

The dietary needs meet for vegetable tempura is Vegetarian