6 -
15 mins
10 mins
25 mins
Ingredients
For Frying
- High Heat Oil (grapeseed, vegetable, canola) 1 ½ l
- Carrots (peeled and sliced) 2
- Button Mushrooms (cleaned) 10
- Snap Peas 10
- Broccoli Florets 10
- Zucchinis (thinly sliced) 2
- Japanese Eggplant (thinly sliced) 2
For the Batter
- All Purpose Flour 140 g
- Cornstarch 160 g
- Kosher Salt 2 pinch
- Egg 2
- Sparkling Water 360 ml
Tools that you will need
General Equipment
- 5qt (5L) Pot
- Large mixing bowl
- Paper Towel (as needed)
- Peeler
- Slotted Spoon
- Tray or Large Plate
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe into the clip attached to the side of the pot making sure the tip doesn't touch the bottom.
Measure and Add the Oil
| High Heat Oil(grapeseed, vegetable, canola) | 1 ½ liters |
Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 175°C.
1. Mix the Batter
While the oil preheats, whisk the ingredients together in a bowl and set aside.
| All Purpose Flour | 140 grams |
| Cornstarch | 160 grams |
| Kosher Salt | 2 pinch |
| Eggs | 2 |
| Sparkling Water | 360 ml |
2. Add and Fry the Tempura
Add 6-8 pieces of vegetables into the batter, remove, and add to the hot oil one at a time. Fry the tempura for 5 minutes or until ightly brown. For extra crunch drizzle some extra batter in the oil.
3. Remove the Tempura
Remove the crispy vegetable tempura to a paper towel lined plate. Continue frying any remaining vegetables, then turn the burner off.
4. Serve and Enjoy
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
