Vegan Tempura Veggies
Description
Fresh cauliflower, broccoli, red bell pepper, and carrots are dipped in a simple vegan batter then deep-fried in this easy tempura recipe.
Ingredients
•
ice cubes
•
1 cup all-purpose flour
•
2 tablespoons arrowroot powder
•
1 cup ice water
•
vegetable oil for frying
•
1 small head cauliflower, cut into bite-size pieces
•
1 small head broccoli, cut into bite-size pieces
•
1 small red bell pepper, cut into bite-size pieces
•
10 baby carrots
Directions
1
Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.
2
Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.