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Vegetable Tempura

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0104
Energy (kCal)707.4967
Carbohydrates (g)161.7147
Total fats (g)1.6283
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Add the club soda and whisk until the batter is smooth. If the batter is too thick, add an ice cube to help thin it out. | 2. Cut the firm vegetables such as carrots and sweet potatoes into 1/8 inch slices. For softer vegetables, 1/4 inch will do. | 3. Pour enough oil into a medium saucepan to measure about 2 inches. Attach a deep-fry thermometer to the pan and heat the oil to 350°F Line a plate with a double layer of paper towels. | 4. Working in batches, drop a few slices of vegetables into the batter. Stir gently to coat. Using tongs or chopsticks, lift the food from the batter, allowing excess batter to drip back into the bowl. Carefully add a few pieces to the hot oil, making sure not to overcrowd the pot. Turn vegetables occasionally and fry until lightly golden on all sides, about 1 to 1 1/2 minutes. Let temperature heat back up to 350F in between batches. Transfer tempura to paper towels. Season with salt and serve with ponzu sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 5 tablespoons 180.7125 39.5642 2.9378 0.7011
    cornstarch 5 tablespoons 152.4 36.508 0.10400000000000001 0.02
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    kosher salt 1/2 teaspoon - - - -
    sparkling water 1/2 cup - - - -
    ice cube - - - -
    vegetable 1 lb assorted 371.9462 84.3683 14.9686 0.9072
    ponzu sauce 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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