Very nice and crispy japanese fritters (pakoras), which can be easily made at home with a handful of ingredients. Crunchy on the outside and tender vegetables inside, these tempura are very yum. Enjoy tempura on a rainy day with your family or friends with a cup of freshly brewed tea or coffee for your evening snacks or high tea. No one will deslike these tempura and surely you’ll make them often.
Calories: 400 per person
Preparation Time: 15 minutes
Cooking Time: 15 minutes
1/2 cup Tempura flour/ Cornflour
1/2 cup Water/ Soda Water
Salt to taste
1/2 tsp. Baking Powder
10-12 Baby Corns
2 Medium Carrot
Oil to deep fry
- Wash, clean and cut the carrots and brinjal into thick batons/ sticks and keep the baby corns whole.
- Heat sufficient oil in a deep wok.
- Mix the cornflour, salt and baking powder in a bowl.
- Once the oil is heated, add the water or the drinking soda and mix well to make a dropping consistency batter.
- Dip the pieces of vegetables one by one into the batter and drop them into the oil.
- Fry till it turns golden and crispy and put on an absorbant paper.
- Fry all the batches and serve with sweet chilly sauce, wasabi or your favorite sauce.
- Don’t add baking soda, if using drinking soda in place of water.
- You can add flavorings to the batter like pepper powder, wasabi paste, etc.
- Don’t over brown the tempura. Take it out of the oil as soon as it turns golden