Biscuit Mix Tempura Vegetables Recipes

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TEMPURA VEGETABLES WITH SOY SAUCE



Tempura Vegetables with Soy Sauce image

Provided by Danny Boome

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 cup club soda, chilled
Vegetable oil
1 red pepper, cut into large chunks
Large handful green beans, trimmed
1 medium zucchini, sliced on a bias
1/2 cup soy sauce, for dipping

Steps:

  • Sift first 3 ingredients over a large mixing bowl. Add 1/2 cup of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter its unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables 1 at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping.

VEGETABLE TEMPURA



Vegetable Tempura image

Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.

Provided by Jamie Oliver

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)
Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper

Steps:

  • Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
  • Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
  • Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
  • Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

TEMPURA FOR VEGETABLES



Tempura for Vegetables image

Quick and easy tempura vegetables make for a great appetizer or side dish. Recommended vegetables are: bell pepper slices, green beans, bite-sized broccoli or cauliflower, mushrooms, and zucchini strips. To ensure the batter sticks well to the vegetables, make sure they have been washed and dried thoroughly.

Provided by Tukaussey

Categories     World Cuisine Recipes     Asian

Time 10m

Yield 4

Number Of Ingredients 7

1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
salt to taste
½ teaspoon sesame oil
½ teaspoon soy sauce
1 cup club soda

Steps:

  • Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.

Nutrition Facts : Calories 148 calories, Carbohydrate 29.9 g, Fat 1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 187.9 mg, Sugar 0.1 g

VEGETABLE TEMPURA



Vegetable Tempura image

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.

Provided by ChefJackie

Categories     Appetizers and Snacks     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Steps:

  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
  • 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.
  • Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
  • 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.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

BISCUIT MIX TEMPURA VEGETABLES



Biscuit Mix Tempura Vegetables image

Use sea salt as it has a better flavor when used to "finish off" these vegetables. Try using the coarse variety for crunch.

Provided by Olha7397

Categories     Vegetable

Time 16m

Yield 8 serving(s)

Number Of Ingredients 9

vegetable oil (for frying)
1 1/2 cups biscuit mix
1 tablespoon unsalted butter, melted
2 egg yolks
3/4 cup flat light colored beer
1/8 teaspoon fresh ground black pepper
2 egg whites
2 lbs assorted fresh vegetables (pieces such as carrots, broccoli florets and mushrooms)
2 teaspoons sea salt

Steps:

  • Preheat oven to 200°F.
  • *16-cup (4 L) saucepan or deep fryer.
  • *Candy/deep-fry thermometer.
  • In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360°F.
  • In a large bowl, blend biscuit mix, butter, egg yolks, beer and black pepper to make a smooth batter. Set aside.
  • In a medium bowl, whisk egg whites until slightly froth. Fold into the biscuit mix. Let stand for about 10 minutes.
  • Dip vegetable pieces, one at a time, into the batter. Place in hot oil, 4 at a time, and deep fry, turning once, until golden brown, 15 seconds per side. Place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Serve with a light sprinkling of sea salt. Serves 8.
  • TIPS: Cut the vegetable pieces the same size so they will fry evenly.
  • VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper to batter prior to frying.
  • 125 best biscuit mix recipes.

Nutrition Facts : Calories 135.3, Fat 5.9, SaturatedFat 2.2, Cholesterol 51.5, Sodium 885.1, Carbohydrate 15.2, Fiber 0.5, Sugar 2.7, Protein 3.4

TEMPURA VEGGIE PLATTER RECIPE BY TASTY



Tempura Veggie Platter Recipe by Tasty image

Here's what you need: canola oil, all purpose flour, cornstarch, baking powder, kosher salt, sparkling water, large carrot, asparagus, broccoli, large zucchini, Heluva Good!® Buttermilk Ranch Dip

Provided by Heluva Good

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 cups canola oil, plus more as needed
1 cup all purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup sparkling water
1 large carrot, peeled and cut into 1/2 in sticks (1.2 cm)
6 asparagus, white ends trimmed
½ head broccoli, cut into florets
½ large zucchini, or eggplant, cut into 1/2 in (1.2 cm) sticks
1 container Heluva Good!® Buttermilk Ranch Dip

Steps:

  • Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
  • While the oil heats, make the tempura batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisk in the sparkling water until the batter just comes together, about 1 minute.
  • Working in small batches, use tongs or a fork to dip the carrot sticks, asparagus, broccoli florets, and zucchini sticks in the batter until completely covered. Let any excess batter drip off, then transfer to the hot oil and fry, flipping occasionally, for 4-5 minutes, until the tempura is crispy and golden brown. Transfer to the baking sheet and repeat with the remaining vegetables.
  • Serve tempura warm with Heluva Good!® Buttermilk Ranch Dip.
  • Enjoy!

TEMPURA VEGETABLES



Tempura Vegetables image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Eggplant Recipes

Number Of Ingredients 14

1 medium sweet potato, sliced 1/4-inch thick
1 small Japanese eggplant, thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
Broccoli, trimmed and separated into florets
Snow peas
Wild mushrooms, such as oyster or maitake, separated into bite-size pieces
Shishito or Padron peppers
Tempura Dipping Sauce, for serving
Granulated sugar, for serving
1 large egg yolk
3/4 cup very cold sparkling water, plus more if necessary
1 cup cake or pastry flour, plus more for dredging
Peanut or cold-pressed sunflower or safflower oil

Steps:

  • Heat 2 inches oil in a wok or heavy pot over medium heat to 350 degrees.
  • Mix yolk with water using fat wooden chopsticks. Add the flour all at once and mix just slightly. There should be large lumps of flour and a rim of flour dust around the bowl. Over mixing will result in a heavy batter coating. It is best to mix the batter in this amount, and repeat as necessary. Prepare ingredients, dry them, and dredge lightly in flour before dipping in batter.
  • When oil is hot, dip the vegetables one at a time into batter to coat completely, and then allow excess to drain into bowl. Working in batches, about 6 pieces at a time, and using a spider, carefully submerge vegetables in oil. Cook, turning once, until light golden, puffed and cooked through, about 3 minutes for most vegetables. They should be tender when pierced with the tip of a paring knife. Transfer to a baking sheet fitted with a wire rack to drain. Serve with dipping sauce. To serve sweet potato tempura for dessert, sprinkle with sugar and serve immediately.

MIXED TEMPURA



Mixed Tempura image

A traditional Japanese dish of meat and vegetables coated with a tempura batter and then deep fried. Serve this with tempura dipping sauce and steamed rice. Tempura is a very versatile dish that can be made with seafood, chicken, or beef and any of your favorite vegetables. This recipe is done with king prawns, broccoli, mushrooms and red peppers, but among my favorite is chicken, zucchini, green beans, carrots and sweet potatoes.

Provided by Crafty Lady 13

Categories     Japanese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 raw king prawns
2 cups tempura flour or 2 cups plain flour
2 cups ice water
2 egg yolks, lightly beaten
oil, for deep-frying
flour, for coating
2 ounces fresh broccoli florets
3 1/2 ounces button mushrooms
1 red pepper, cut into thin strips
tempura dipping sauce or soy sauce

Steps:

  • Peel and devein the prawns, leaving the tails intact. Cut a slit in the underside of each prawn (this will prevent them curling).
  • Sift the flour into a bowl, make a well in the center and add the iced water and egg yolk. Stir with chopsticks (or fork) until just combined. The batter should be slightly lumpy.
  • Fill a deep heavy-based pan one third full of oil and heat to 350 degrees F, or until a cube of bread dropped into the oil turns golden in 15 seconds.
  • Dip the prawns in flour to coat, shake off any excess, then dip in the batter. cook the prawns in batches until crisp and light golden. Drain on crumpled paper towels. Repeat with the vegetables. Serve the tempura immediately with tempura dipping sauce or soy sauce.
  • Note: Tempura should have a very light batter and needs to be served as soon as it is cooked. Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes. If you use plain flour, add a little extra water to help thin the batter.

Nutrition Facts : Calories 131.2, Fat 3.7, SaturatedFat 1, Cholesterol 222.1, Sodium 136.1, Carbohydrate 4.5, Fiber 0.9, Sugar 1.7, Protein 19.8

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