Tempura4

Tempting Tempura

If you crave crunchy, fun and flavorful, look no further than vegetable tempura!  Use your favorite vegetables to make this recipe.  The dipping sauce is a perfect savory accompaniment to these fried beauties.  Eat them right away to get the freshest and crispiest bite.

 

Vegetable Tempura
 
½ Cup OSEM Matzah Meal

¼ Cup Potato Starch
¼ tsp. Baking Powder
½ tsp. Salt
Pinch of Black Pepper
1 Cup Seltzer
Vegetable Oil
Assorted Vegetables (Green Beans, Onions, Asparagus, Carrots, Butternut Squash), cut into wedges, 3-4 inches long and 1 inch wide.

Preheat 2 inches of oil in a 2 quart pot until it reaches 375.  Prepare the vegetables.  In a bowl, mix all the dry ingredients together.  Add 1 cup of seltzer and stir until incorporated.  Dip each vegetable in the batter and coat (this may take some patience to get the coating to stick).  Drop 1-3 tempura coated vegetables into the oil at a time.  Do not overcrowd the pot.  Fry for 1-3 minutes until tempura looks light brown and has floated to the top.  Remove and place on a paper towel. Serve with dips.

 

Dipping Sauce

1/3 Cup Apple Cider Vinegar

¼ Cup Worchester Sauce
1 Cup Hot Water
2 tsp. Sugar

Combine all ingredients, stirring well to dissolve the sugar.  Let cool before use.

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