Low Sodium Tempura Vegetables
Elevate your tempura game with this irresistible recipe for Low Sodium Tempura Vegetables, perfect for those seeking a lighter, healthier twist on a classic favorite. Featuring a mix of vibrant veggies—zucchini, carrot, sweet potato, and broccoli florets—this recipe delivers crisp and golden bites enhanced by a delicate batter made with unsalted flour, cornstarch, and cold sparkling water for maximum crunch without the added salt. The straightforward technique and quick cooking time make it an ideal choice for weeknight dinners or casual appetizers. Pair these crispy delights with a low-sodium dipping sauce for a guilt-free treat that’s packed with flavor while catering to low-sodium diets. Prepare to savor the satisfying crunch of tempura perfection!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Sweet potato
- 1 cup Broccoli florets
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour (unsalted)
- 0.5 teaspoon Baking powder
- 0.75 cup Cold sparkling water
- 4 cups Vegetable oil (for frying)
Instructions
Wash and prepare the vegetables: slice the zucchini into thin rounds, cut the carrot into thin sticks, slice the sweet potato into thin rounds, and separate the broccoli into smaller florets.
Set up a large plate lined with paper towels to drain the cooked tempura later.
In a mixing bowl, combine the cornstarch, all-purpose flour, and baking powder. Mix well to distribute the baking powder evenly.
Gradually add the cold sparkling water to the dry ingredients while whisking gently to form a thin batter. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Heat the vegetable oil in a deep, heavy-bottomed pot or fryer over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the oil temperature for even frying.
Once the oil is hot, dip each vegetable piece into the tempura batter, ensuring a light but even coating.
Carefully place the coated vegetables into the hot oil, frying in small batches to avoid overcrowding. Fry for 2-3 minutes, or until the batter is light and crisp, then remove with a slotted spoon and place on the prepared paper towels to drain excess oil.
Repeat the frying process with the remaining vegetables, ensuring the oil temperature stays consistent.
Serve the tempura vegetables immediately with a low-sodium dipping sauce (optional) or enjoy them as-is for a flavorful, crispy treat.
Nutrition Facts
Calories |
8718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 952.8 g | 1222% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 24.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
