Servings: 6 people
Cooking time: 30 minutes
- 2 large white onion
- 500g sweet potato
- 2 carrots
- ¼ squash
- 1 cup all purpose flour
- ¼ cup cornstarch
- ¼ tsp sea salt
- ¼ tsp baking powder
- 1 egg
- 250ML ice cold water
- Peel sweet potatoes, squash and carrots. Cut them into thin french-fry sized match sticks. The sweet potato, squash and carrot sticks should be cut roughly the same thickness because you want them to both cook evenly.
- Clean and cut the white onions so that they are roughly similar in length to potato and carrots. Take note that, white onions cook quicker so they can be a little thicker.
- Add all the vegetables into a large bowl and toss with hand.
- Heat the oil for deep frying on medium high heat until it reaches roughly 335 - 350 F.
- In a separate bowl, mix all batter ingredients and mix until they are no big lumps. Do not over mix. If adding ice cubes, DO NOT add them until you are all ready to start frying. You want to keep this batter cold so do not wait too long before using it.
- Add vegetables to batter and mix to coat evenly.
- The temperature of your oil should be at the right temperature to fry it properly. The temperature should be around 340 -355 ℉ (170-180 ℃). Best to start at 355 because it will cool down once you add your vegetables. Keep the heat between med-high and medium and it should work.
- When cooking Vegetable tempuras, wait until it’s 340°- 356°F (170-180°C). If the vegetables are thicker like sweet potato 285°- 320°F (140-160°C)
- To check if the oil is hot enough without a thermometer, you can drop some batter in the oil. The batter should go all the way down to the bottom of the pan and come back up, you are close to 280°F.
- To make the best Tempura Batter, the batter needs to be ice cold and not too thick to produce very airy and crispy Japanese tempura.
- Let the tempura batter drain away a bit before you put your vegetables in your oil.