This delicious Vegetable Tempura recipe from Toddler Recipes Australia is perfect for picky toddlers who need to get their veggie-fix. It combines healthy vegetables with light and crispy tempura batter, making this a satisfying and nutritious meal for any child. Nibblers and fussy eaters alike will love this crunchy veggie snack; try it for your next lunch or dinner today!
General Information
Servings: 4 Keywords: Vegetable Tempura, Healthy, Savory Calories: 94 kcal/serving Protein: 1.5 g/serving Carbohydrates: 4.9 g/serving Fats: 3.7 g/serving Preparation time: 15 minutes Cook time: 15 minutes
Ingredients
- 450 g of mixed fresh vegetables (such as zucchini, broccoli, onions, mushrooms, bell peppers, etc.)
- 125 mL of cold water
- 125 mL of unflavored soy milk
- 125 g of all-purpose flour
- 50 g of cornstarch
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- Vegetable oil for frying
Directions
- Wash and prepare the vegetables you’ve chosen. Cut into thin slices, 1/4- to 1/2- inch in size.
- In a large mixing bowl, combine the flour, cornstarch, salt, and baking powder.
- Slowly add the cold water and soy milk until the mixture is smooth and has a pancake-like batter consistency.
- Dip each piece of vegetable into the batter, making sure to coat the entire surface.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test this by dropping a piece of batter into the oil, it should sizzle and pop), add the pieces of vegetable, one by one.
- Fry the pieces of vegetable on each side until golden brown, about 1-2 minutes per side.
- Transfer to a plate lined with paper towels, to remove any excess oil.
Recommended Sides
- White or brown rice
- Miso soup
- Steamed vegetables
- Soy sauce or other condiments
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