How to Make Vegetable Tempura
By Cook's Illustrated
Published May 2009
There are a wealth of vegetable tempura options, but it's important to prepare the vegetables properly before you start.
See Also
-
recipeShrimp Tempura
-
-
recipeTonkatsu Sauce
To use leftover batter to make vegetable fritters, dip 2 cups of vegetables in the batter and fry 2 to 3 minutes, following the same instructions for the shrimp.
| VEGETABLE | PREP REQUIRED | |||
|---|---|---|---|---|
| Green Beans | Trim ends | |||
| Snow Peas | Remove strings | |||
| Scallions | Trim ends | |||
| Asparagus | Remove woody bottoms and split large spears lengthwise | |||
| Shiitake Mushrooms | Remove stems | |||
| Button Mushrooms | Leave small mushrooms whole; halve medium mushrooms; quarter large mushrooms | |||
| Portobello Mushrooms | Cut into 1/2-inch rounds | |||
| Eggplant | Slice into 1/2-inch rounds or half moons | |||
| Onion | Cut into 1/2-inch rings | |||