How to Make the Best Crispy Vegetable Tempura: Secret Iftar Recipe
Easy and Delicious Vegetable Tempura
Master the art of making light and crispy Vegetable Tempura with this professional recipe from Cooking With Kawish. The secret lies in the special "Ghol" (batter) made with cornflour and chicken powder, providing that signature restaurant-style crunch and savory flavor. A perfect, quick addition to your Ramadan Iftar table.
Ingredients
Method
Step 2: Add Dry Seasoning Add salt, white pepper powder, and chicken powder to the dry flour mix. The chicken powder is the commercial secret for achieving that savory, restaurant-style depth of flavor.
Step 3: Add Binding Agent Crack one egg into the dry mixture. This helps in binding the batter to the vegetables and gives the tempura a beautiful golden-yellow color upon frying.
Step 4: Prepare the Batter Gradually add water while whisking continuously. Ensure the batter is smooth and reaches a thick, coating consistency so it stays on the vegetables without dripping off too quickly.
Step 5: Prepare the Vegetables Slice your vegetables (Potatoes and Capsicum/Bell Peppers) into thin, long strips or rounds. Make sure they are dry before dipping to help the batter stick better.
Step 6: Coat the Vegetables Dip each vegetable slice into the prepared batter one by one, ensuring every piece is fully and evenly coated from all sides.
Step 7: Deep Fry until Crispy Deep fry the coated vegetables in hot oil on medium-high heat. Fry until they turn light golden and reach maximum crispiness. Serve immediately while hot with a dipping sauce!
Video
Notes
Batter Consistency: Do not make the batter too thin; it should have a coating consistency to stick to the vegetables.
Oil Temperature: Always fry on medium-high heat. If the oil is cold, the tempura will become oily and soggy.
Pro Tip: You can use this same batter for Chicken Tempura or Prawn Tempura as well!
