Tempura is a Japanese dish of battered and deep fried fish, seafood and vegetables. The secret is the lightness of the batter from the cold club soda to give it that crisp texture and the temperature of your canola oil.
Tempura is a Japanese dish of battered and deep fried fish, seafood and vegetables. The secret is the lightness of the batter from the cold club soda to give it that crisp texture and the temperature of your canola oil.
2 Tbsp low-sodium soy sauce (30 mL)
2 Tbsp water (30 mL)
1 tsp rice wine vinegar (5 mL)
4 cups canola oil (1 L)
1 head broccoli, cut into medium sized florets (1)
1 zucchini, sliced into ¼” (0.6cm) rounds
24 green beans, trimmed (24)
Other options can include: sweet potatoes, red onions
1 cup all-purpose flour (250 mL)
1 Tbsp cornstarch (15 mL)
1 ½ cups ice-cold club soda (375 mL)
½ tsp salt (2 mL)
1 egg (1)
2 Tbsp low-sodium soy sauce (30 mL)
2 Tbsp water (30 mL)
1 tsp rice wine vinegar (5 mL)
4 cups canola oil (1 L)
1 head broccoli, cut into medium sized florets (1)
1 zucchini, sliced into ¼” (0.6cm) rounds
24 green beans, trimmed (24)
Other options can include: sweet potatoes, red onions
1 cup all-purpose flour (250 mL)
1 Tbsp cornstarch (15 mL)
1 ½ cups ice-cold club soda (375 mL)
½ tsp salt (2 mL)
1 egg (1)
When you get to know Canadian Canola, you just might fall in love.
