Vegetable Tempura

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Step: 1

Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.

Step: 2

Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.

Step: 3

Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.

Step: 4

Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Per Serving: 350 calories; protein 6.5g; carbohydrates 42.6g; fat 16.6g; cholesterol 68.3mg; sodium 216mg.

Great taste and easy , these appetizers work for any crowd or gathering . When throwing a get-together , big or small , you can’t forget the appetizers . We’ve gathered of our best appetizer menus that are sure to impress your guests. From lips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .

For your great party, make sure to make the Cranberry roll of balls . If you’re cracked for time, the Instant Classic Cheese Tray is your go-to .