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–+ servings
Easy Vegetarian Tempura cu legume reteta

Easy Vegetarian Tempura

Learn how to make crispy vegetable tempura with a light, egg-free vegan batter. Ready in about 35 minutes, these golden-fried veggies make a perfect appetizer or a main served over rice.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Choose Serving Size 4

Ingredients 

  • 2 zucchini medium
  • 2 eggplant medium
  • 2 red bell pepper
  • 4 tbsp aquafaba canned chickpea water, cold
  • 1 tbsp psyllium husks ground
  • 1 cup sparkling water cold
  • 1 tsp baking soda
  • 2 tbsp cornstarch sifted
  • 1½ cup all-purpose flour sifted + more for dusting
  • 2 cups oil for frying (I used sunflower oil)
  • ice for the ice bath

Dipping sauce:

  • sweet chili sauce for serving
  • soy sauce or tamari for serving

Instructions

  • Cut the vegetables into ~1 cm sticks.
  • In a large bowl, combine the sifted flour with the cornstarch and baking soda.
  • Add ice to a large bowl and place another bowl inside it. Add the aquafaba to the smaller bowl and whisk until frothy. Pour in the cold sparkling water, then mix in the dry ingredients: psyllium husks, flour, cornstarch and baking soda.
  • Whisk until it reaches the consistency of a crepe batter (similar to cooking cream). Be careful not to over-whisk or it will get too thick.
  • Pour the oil into a pot and place it on the stove over medium heat. Wait until it reaches 180C (360F).
  • Dust each piece of vegetable with some flour, then gently add it to the batter and coat it. You can use a pair of chopsticks for this.
  • Test whether the oil is ready by dropping a small tempura piece in it. If it sinks to the bottom and then comes up immediately, it's the right temperature. If the piece doesn't drop at all, the oil is too hot.
  • Fry about 3 pieces at a time and don't overcrowd the pan, or they will end up greasy and stick together.
  • Cook the vegetable tempura for 1-2 minutes on one side, then gently turn it over for one more minute, until both sides are golden.
  • Fish the veggies out using a slotted spoon and place them on a paper towel.
  • Serve right away with the dipping sauce.

Notes

Serve immediately — tempura is at its crispiest straight out of the oil and softens as it cools. For a gluten-free version, swap the all-purpose flour with rice flour.