Recipe Tempura-style vegetable fritters

Name: Recette Beignets de légume façon tempura
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 carotte (coupée en fines lamelles); 1 courgette (coupée en rondelles ou en bâtonnets); 1 aubergine (coupée en tranches fines); 100 g de potiron ou de patate douce (tranchés finement); 6 champignons shiitakés ou de Paris (facultatif); 100 g de farine spéciale tempura; 1 jaune d’œuf; 150 ml d’eau glacée (très froide); Une pincée de sel; 1 litre d’huile de son de riz; Sauce tentsuyu japonaise (mélange de sauce soja, dashi et mirin); Radis daikon râpé (facultatif)

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Portion

Preparation time

15 minutes

Cooking time

10 minutes

Tempura are a mainstay of Japanese cuisine, appreciated for their lightness and unrivalled crispiness. Unlike classic fritters, tempura batter is very light and airy, allowing the texture and natural flavor of the ingredients to shine through, whether vegetables, seafood or even edible leaves like shiso.

This recipe for tempura-style vegetable fritters, featuring authentic Japanese ingredients, will let you rediscover this iconic dish in all its glory.

Author:

iRASSHAi

Image of Recipe Tempura-style vegetable fritters

Ingredients

For vegetables

1 carrot (cut into thin strips)
1 zucchini (cut into slices or sticks)
1 eggplant (thinly sliced)
100 g pumpkin or sweet potato (thinly sliced)
6 shiitake or button mushrooms (optional)

For the tempura batter

100 g special tempura flour
1 egg yolk
150 ml ice water (very cold)
A pinch of salt

For frying

1 liter rice bran oil

For support

Japanese tentsuyu sauce (a blend of soy sauce, dashi and mirin)
Grated daikon radish (optional)

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Instructions

Wash and finely chop vegetables to ensure even cooking. Wipe well to avoid splattering during frying.
In a bowl, mix the egg yolk with the ice water. Add the sifted flour and salt. Mix coarsely with chopsticks or a fork. Don't look for a smooth dough: lumps guarantee a light, crisp texture.
Heat the oil in a saucepan or deep fryer to 170-180°C. Check the temperature by dipping in a drop of batter: it should rise immediately to the surface without burning.
Dip each piece of vegetable into the batter, making sure they are well coated, then dip them gently into the hot oil. Fry in small batches to prevent the oil temperature from dropping. Remove the vegetables when golden and crisp (about 2-3 minutes). Drain on paper towels.
Arrange the vegetable fritters on a plate and serve immediately with soy sauce or tentsuyu sauce, accompanied by daikon radish for a traditional touch.

Recipe notes

Tips for better tasting

Keep the dough cold to obtain a light, crisp texture.

Serve with a bowl of rice and miso soup for a complete meal.

Origins of tempura

Tempura is one of the few Japanese dishes with foreign origins. It was Portuguese missionaries who, in the 16th century, introduced to Japan a similar method of frying called "peixinhos da horta" (garden fish), a dish based on battered and fried vegetables.

The name "tempura" comes from the Latin word "tempora", used by missionaries to designate periods of abstinence when they ate vegetables and fish instead of meat.

In the 17th century, tempura became a popular dish on the streets of Tokyo (then called Edo). Street vendors sold them in stalls called yatai, and they were often eaten with soba noodles.

Tempura and the seasons

Japanese cuisine places great importance on seasonal ingredients, and this is reflected in tempura. In spring, you can find cherry blossom tempura (sakura). In autumn, vegetables such as sweet potato and pumpkin are favored. Edible leaves such as shiso or young bamboo shoots (takenoko) are also very popular in tempura.

Tempura magazine special issue 2024 ⋅ Tempura ⋅ Tempura

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