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Tempura Cauliflower
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- #82143
A crispy batter on the outside and tender veggie inside. Cauliflower makes an easy vegetable tempura.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
oil, as needed for frying
1 large head cauliflower
1 cup sifted all-purpose flour
1 cup ice water
1 egg, beaten
2 tablespoons salad oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 tablespoon soy sauce
1/4 cup prepared mustard
directions
Heat 2-3 inches of oil in a deep fryer, wok, or deep skillet to 360 degrees F.
Cut the cauliflower into florets.
Combine the flour, ice water, egg, oil, sugar, and salt in a shallow bowl and mix until the batter is just moistened.
Dip the cauliflower florets in the batter, coating them completely and letting excess batter drip off. Place the coated cauliflower, in batches, in the hot oil and fry until they are golden brown and cooked through. Remove from the oil with a slotted spoon and let drain on paper towels. Repeat with remaining cauliflower.
Combine the soy sauce and mustard and mix until smooth. Serve with the hot tempura cauliflower.
recipe tips
Make sure the oil is at the right temperature before frying.
Serve the tempura cauliflower immediately after frying.
Try serving different dipping sauces like chili mayo or sweet chili sauce with tempura.
To make a lighter tempura batter, use sparkling water instead of ice water.
For a thicker coating, you can double-coat the cauliflower by dipping them in the batter twice before frying.
Fry the cauliflower in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy tempura.
common recipe questions
Can I use a different type of flour for the batter?
You can experiment with different types of flour like rice flour or cornstarch for a lighter tempura batter.
How long should the cauliflower fry for?
Fry the cauliflower until they are golden brown and cooked through, which should take about 3-4 minutes per batch.
How do I prevent the batter from clumping?
Avoid overmixing the batter to prevent gluten from developing, which can make the batter tough.
Can I make the batter ahead of time?
It's best to make the batter just before frying to keep its light and airy texture.
How do I store leftovers?
Leftover tempura doesn't keep very well but you can store it in an airtight container for up to 2 days. Reheat in the oven or air fryer to crisp up the tempura coating.
nutrition data
Nutritional data has not been calculated yet.
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