Tempura Veggies
The 90-Second Glow-Up
Fresh veggies, Ms. Wong's Tempura Mix, and about 90 seconds in the oil make this tempura vegetable medley light and crispy. The mushrooms stay juicy, the broccolini gets tender, and the sweet onion turns soft in the middle. Finally, a veggie tray people actually want to finish.
INGREDIENTS
- 60 ounces vegetable oil, for a 6-quart pot
- 5 mushrooms, halved
- 4 broccolini crowns, cut into bite-size florets
- 6 sweet onion rings, sliced ½ inch thick
- 1 bag (or 114 grams) of Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- Homemade jalapeño ranch or your favorite dipping sauce, for serving
Tools and Supplies
- Deep 6-quart pot
- Clip on oil thermometer (optional but highly recommended)
- 2-quart bowl for the batter
- Whisk
- Tongs
- Skimmer
- Cooling rack and tray
Directions
STEP 1: Heat the Oil
Pour 60 ounces of vegetable oil into a deep 6-quart pot, keeping it no more than halfway full, and heat to 380°F.
STEP 2: Prep the Vegetables
Halve the mushrooms, cut the broccolini into bite-size florets, and separate the onion rings. Pat everything dry.
⭐ Pro tip: Dry vegetables help the batter stay on and fry up crisp.
STEP 3: Batter Up
Gently mix 1 bag (114 grams) of Ms. Wong's Tempura Mix with ½ cup ice-cold water in a 2-quart bowl until just combined. Do not overmix; a few lumps are okay.
STEP 4: Fry Fearlessly
Coat each vegetable in batter and carefully place it in the 380°F oil. Fry for about 90 seconds, until golden and crispy.
STEP 5: Drain and Serve
Move the fried vegetables to a cooling rack, then serve with homemade jalapeño ranch or your favorite dipping sauce.
