A light and refreshing take on the classic Japanese dish, this tempura is made with a variety of fresh vegetables and served with a creamy avocado dipping sauce.
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sparkling water
1 cup vegetable oil, for frying
1 cup broccoli florets
1/2 cup carrots, julienned
1/2 cup red bell pepper, julienned
1/4 cup onion, thinly sliced
Instructions
In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add the sparkling water, whisking until a smooth batter forms.
Heat the oil in a large pot or deep fryer to 350 degrees F.
Dip the vegetables in the batter and fry in the hot oil until golden brown and crispy, about 2-3 minutes.
Drain the vegetables on paper towels.
To make the avocado cream, combine the avocado, lime juice, cilantro, and salt in a food processor and blend until smooth.
Serve the vegetable tempura with the avocado cream for dipping.