There’s really no way to make “light” tempura, but this recipe lets you re-create all that crispy, deep-fried goodness of Japanese restaurant tempura without the risk of cross-contamination from other nonvegan ingredients cooked in the fryer.
Seltzer water keeps the rice flour batter light as air, and ground flaxseed replaces the eggs traditionally used to help hold things together.
- 1 green onion, minced
- 1 Tbs. chile-garlic sauce
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. rice vinegar
- 1 tsp. toasted sesame oil
- 1 qt. plus 1⁄4 cup canola oil
- 1 Tbs. ground flaxseed
- 2 tsp. salt
- 2 1⁄2 cups chilled seltzer water
- 2 1⁄2 cups white rice flour, divided, plus more for dredging
- 3 avocados, peeled, pitted, and each cut into 6 wedges
- 2 small red bell peppers, cut into strips
- 1 medium zucchini, cut into 1⁄4-inch-thick rounds
- To make Chile Sauce: Combine all ingredients plus 1 Tbs. water in small bowl.
- To make Tempura: Heat 1 qt. oil to 375°F in wok or large saucepan over medium-high heat. Combine flaxseed with 1⁄4 cup water in large bowl. Let stand 5 minutes, or until mixture is slightly thickened. Stir in remaining 1⁄4 cup oil and salt. Mix in seltzer. Add 1 1⁄4 cups rice flour, and stir until batter forms.
- Working in batches, dredge avocado wedges, bell pepper strips,and zucchini rounds in remaining 1 1⁄4 cups rice flour to lightly coat, then dip in batter to coat. Immediately place battered vegetables in hot oil, and fry 3 minutes, or until coating is crisp and pale golden. Transfer to paper-towel-lined baking sheet, using slotted spoon to drain. Serve hot with Chile Sauce for dipping.
PER SERVING: 483 CAL; 6 G PROT; 24 G TOTAL FAT (2 G SAT FAT); 63 G CARB; 0 MG CHOL; 948 MG SOD; 7 G FIBER; 2 G SUGARS
Categories: Vegetarian recipes