Frying Vegetables For Japanese Vegetable Tempura

Video Transcript

"I'm going to show how to cook vegetable tempura. So once the oil is ready, we would just gently add each slice of the vegetables into the water and then drop it into the wok. Try not to dump all the vegetables slices into the batter. We want to keep the batter really thin so that the batter when it cooks up in the oil it would be light. We don't want to have like a funnel cake texture for our vegetable tempura. So you see I do the same thing for the zucchini slice just as the eggplant slice. Also, the sweet potatoes you see I never really submerge the vegetables slice into the batter. I just want them to kind of get a light coating and then I would just drop it into the oil. When we fry tempura, usually we would leave half of the area empty so that the oil temperature will not drop dramatically. After 1-2 minutes after you see the coating has crisp up, we can flip the vegetable slice. For 1 or 2 more minutes when see they are light brown in color, you can start putting them into the rack baking sheet set up."