Tempura Vegetables with Wasabi Dipping Sauce
Fresh vegetables dipped in a tempura batter, then fried to a perfect crisp. These Tempura Vegetables are dipped in a wasabi dipping sauce, making an addictively tasty dish.
Servings: 8 servings
Ingredients
Vegetables
- 16-20 ounces fresh vegetables squash, zucchini, or potatoes cut into 1/4" sized slices, green beans, and 1/2" slices of bell pepper all work well
- 3/4 cup plus 2 tablespoons, all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt plus more for serving
- 1 large egg
- 1 cup very cold water
- Peanut oil for deep fryer
Dipping Sauce
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 1/2 teaspoon wasabi
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
Instructions
Dipping Sauce
- Stir together all ingredients for dipping sauce and refrigerate for at least 1 hour before serving.
Vegetables
- Heat peanut oil in deep fryer to 350 degrees (oil amount will vary on deep fryer brand). Or, fill a large pot with ~3 inches of oil and heat to 350 degrees.
- In a shallow dish, whisk together flour, cornstarch, baking soda, and salt. Then whisk in egg and cold water until just combined (batter will be lumpy).
- Dip vegetables in batter and then drop into frying oil. Let cook for ~2-3 minutes , or until batter turns golden brown and crisps. Remove from oil and place on a paper towel lined plate, or baking rack. Immediately sprinkle with salt as desired. NOTE: Do not let vegetables touch in each other frying oil, you need to work in small groups.