Vegan Tempura Batter – a delicious recipe with whole wheat pastry flour, baking powder, salt, water, japanese ground red chili pepper, white flour. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare your vegetables, cut into fair size.
2
Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
3
Heat oil in a wok to 375u00b0F, you will know because a wooden spoon dipped in the oil will sizzle.
4
Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
5
Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
6
Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
7
Drain and remove onto a plate with some kitchen paper.
242
kcal
Calories
1
g
Fat
52
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 2/3 cups whole wheat pastry flour, 4 teaspoons baking powder, 1 1/2 teaspoons salt, 2 cups ice cold water, and more.
Yes, Vegan Tempura Batter falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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