Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 cups vegetable oil
- 3tablespoons aquafaba, chilled
- 1 cup sparkling water, chilled
- 1teaspoons bicarbonate of soda
- 2tablespoons cornstarch
- 500grams rice flour, divided
- 1 sweet potato, peeled, cut into sticks
- 1 carrot, peeled, cut into sticks
- 12 green beans, trimmed
- 1/2 cup ponzu sauce, ready-made
Description
Vegan tempura vegetables coated in a light and crispy batter made possible with the secret vegan ingredient of whipped aquafaba.
Method
Step 1 of 6
Add the vegetable oil to a pot or deep fryer setting it to heat up to 175°C.
Step 2 of 6
Place the aquafaba into a mixing bowl whipping it using a whisk until light and frothy before mixing in the sparkling water. Sift the bicarbonate of soda, cornstarch and 250g of rice flour into a bowl.
Step 3 of 6
Whisk the wet ingredients in with the dry ingredients until combined and smooth. Place into the freezer for 10 minutes to chill.
Step 4 of 6
Coat the vegetables with the remaining rice flour discarding any excess flour. Dip the coated vegetables one at a time into the chilled tempura batter letting any excess batter dip off.
Step 5 of 6
Carefully drop the coated vegetables a few at a time to not overcrowd the oil. Cook flipping the vegetables around to cook evenly before removing from the oil placing them onto a tray lined with paper towel.
Step 6 of 6
Continue cooking the vegetables until all have been cooked off, with ponzu sauce on the side.
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