Description
Crispy and flavorful, tempura vegetables with ginger sauce are a delightful treat perfect for any occasion. This easy recipe transforms fresh vegetables into golden bites of joy, complemented by a zesty ginger sauce that elevates their taste. Whether you’re hosting friends or enjoying a cozy night in, this dish brings warmth and satisfaction to the table.
Ingredients
Scale
- 1 cup mixed vegetables (zucchini, bell peppers, sweet potatoes)
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 cup ice-cold water
- Vegetable oil (for frying)
- 2 tbsp fresh ginger (grated)
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
Instructions
- Wash and slice vegetables into even pieces.
- Whisk together flour and cornstarch, then gradually add cold water until smooth.
- In a deep pan over medium heat, pour enough oil to submerge veggies halfway; test readiness with a small batter drop.
- Coat each vegetable piece in batter and fry in batches for about 3-4 minutes until golden brown.
- Combine grated ginger, soy sauce, rice vinegar, and honey in a bowl; whisk until smooth.
- Serve warm with the ginger sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 5 pieces (120g)
- Calories: 240
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg