I saw this recipe on Giada at Home and thought it would be fun to try. I love vegetables. I’m usually not a fan of anything that makes something so inherently healthy unhealthy, like tempura, but sometimes you just need to indulge! Tempura is just so much fun. It’s so flavorful, especially when paired with a little soy sauce. I had some leftover broccoli to use last night and I decided to give this recipe a try as a little appetizer. The main course was a roasted chicken with turnips, radishes, carrots, and garlic roasting in the pan drippings.

I made broccoli tempura, but you can do almost any vegetable. Giada uses green beans and asparagus. For the amount of broccoli I had (see pic), I used half the recipe and it was perfect. Tempura batter doesn’t keep well, so make what you think you’ll need. Also, this recipe is MUCH easier with a deep fry or candy thermometer. You really need to get the oil to the right temperature or the vegetables will be soggy instead of crispy.

I think that’s about everything! Now just follow the link below and start making up your tempura batter!







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