Soy-Free Tempura Vegetables
Indulge in the crispy, airy delight of Soy-Free Tempura Vegetables—a fresh twist on the classic Japanese favorite that's perfect for allergy-conscious eaters or anyone seeking a lighter, soy-free option. Featuring a medley of colorful vegetables like broccoli, carrots, sweet potato, and zucchini, this dish is coated in a delicate, ice-cold sparkling water batter that creates a satisfying crunch. Cooked to golden perfection in vegetable oil, these tempura veggies are irresistibly crisp on the outside and tender on the inside. With a simple preparation time of 20 minutes and endless possibilities for dipping sauces, such as tahini or vinegar-based options, this recipe is easy to whip up and perfect for sharing. Whether served as a light appetizer or a stunning party snack, Soy-Free Tempura Vegetables deliver flavor, texture, and versatility in every bite.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 medium Sweet potato
- 1 medium Zucchini
- 1.5 cups Ice-cold sparkling water
- 1 cup All-purpose flour (or gluten-free flour blend for GF option)
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 cups Vegetable oil (for frying)
Instructions
Wash all the vegetables thoroughly. Cut the broccoli into bite-sized florets, peel and slice the carrots into thin sticks, peel and cut the sweet potato into thin rounds, and slice the zucchini into half-moons.
Place the prepared vegetables onto a kitchen towel or paper towel to dry completely. Ensure they are dry to prevent oil splatter during frying.
In a medium mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk to combine evenly.
Slowly pour in the ice-cold sparkling water while continuously whisking until the batter is just combined. Be careful not to overmix; the batter should be slightly lumpy but fluid.
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer to ensure the oil stays at the correct temperature during frying.
Dip each piece of vegetable into the batter, making sure it is coated evenly but not excessively. Allow any excess batter to drip off.
Carefully place the battered vegetables into the hot oil, working in small batches to avoid overcrowding the pot. Fry for 2–3 minutes, or until the tempura is golden and crisp. Use a slotted spoon to transfer the cooked vegetables to a plate lined with paper towels to drain excess oil.
Repeat until all the vegetables are fried. Serve immediately with your choice of dipping sauce (ensure it is soy-free, such as a tahini-based or vinegar-based sauce) for the best texture and flavor.
Nutrition Facts
Calories |
8908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 953.6 g | 1223% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 29.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1266 mg | 27% | |
*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.
