New Update
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| Main Ingredients | Yellow squash, Green zucchini |
| Cuisine | Japanese |
| Course | Snacks and Starters |
| Prep Time | 6-10 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Vegetable Tempura
- 1 medium Yellow squash
- 1 medium Green zucchini
- 2 small Brinjals
- 3-4 Babycorns
- 1 Red capsicum
- 6-8 Spinach leaves (palak)
- for deep-frying Oil
- 1½ cups Refined flour (maida)
- 2 tablespoons Cornflour/ corn starch
- a pinch Baking soda
- to taste Salt
- 1 tablespoon Soy sauce Japanese
- 1 tablespoon mirin
Method
- Combine 1 cup flour and cornstarch in a bowl. Add baking soda and sufficient chilled water and mix well into a smooth batter.
- Heat sufficient oil in a pan.
- Slice squash, zucchini and brinjals. Cut baby corn into strips. Cut capsicum into 1 inch pieces.
- Take remaining flour on a plate. Add salt and mix. Coat all the vegetables in this mixture.
- Add salt to the batter and mix well.
- Dip vegetables in the batter and deep-fry in hot oil till crisp. Drain on absorbent paper.
- Pour Japanese soy and mirin in a small bowl and mix well. Transfer into a serving bowl.
- Serve hot tempura with this sauce.
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