Tempura : Light and Crispy Carrot
Tempura carrots are crispy, golden-battered carrot sticks that are lightly fried to perfection. This Japanese dish features fresh carrots coated in a light and airy tempura batter made from a blend of flour and potato starch, resulting in a crunchy texture. Often served with a sprinkle of salt or accompanied by dipping sauces like ponzu, tempura carrots make a delicious and versatile snack or side dish.
Let’s make some delicious tempura using a traditional Japanese recipe, focusing on carrots. I'm thrilled to have you join me in preparing this crunchy and flavorful dish, as the perfect crunch is essential!
To start, we’ll prepare the batter. Combine 1 large egg with 500 ml of water in a bowl. For the flour, I recommend using a mix of half cake flour and half potato starch. The potato starch will help achieve that light and crispy texture, but if you prefer, cornstarch works well too. Don’t forget to sift the flour! Gradually mix in one cup of the flour blend into the egg and water mixture, 250ml (1 cup) adding it in three separate parts. Be gentle while mixing—overmixing can lead to unwanted gluten development, so aim for a smooth batter.
Now, let’s get to the carrots! Slice them into thin matchsticks or strips. I love using my specialized Japanese knife for this, as it makes the process quicker and more precise. Those fresh, crispy carrot sticks will be irresistible! Before dipping them into the batter, lightly dust the carrot strips with flour to help the batter adhere better.
We’ll set the oil to heat at around 360°F (about 175°C). If you don’t have a thermometer, you can test the oil's readiness with a small drop of batter; it should sizzle and rise to the surface. Be careful not to overcrowd the frying pan, as this can cause the carrots to stick together. Once you place the carrot strips in the hot oil, spread them out immediately and let them cook for a few minutes.
When they turn golden and crispy, use chopsticks or a spoon to gather them together and allow them to fry for an additional minute before removing them from the oil. After taking them out, sprinkle with salt and serve them hot. They’re delightful on their own or paired with ponzu sauce, just like carrot fries!
By following these steps and tips, you’ll create a scrumptious carrot tempura that’s sure to impress anyone who tries it! Enjoy your cooking!
Oil for frying
Steps:
Begin by combining 500ml of water with 1 well beaten egg
In a separate bowl, measure out 1 cup of flour, using half regular flour and half potato starch.
Gradually mix this flour blend into the egg 1 cup water mixture (250 ml)
Incorporating it slowly in three additions, becareful not overmix, as this can lead to gluten formation
Finally, toss shredded carrots in some flour before dipping them into the tempura batter
Temperature for the oil 360F making sure testing the oil before cooking
Avoid overcrowding the frying an to prevent the carrot from clumping together. Once you add them to the hot oil spread them out immediately and allow them to cook for a few minutes.
Use chopsticks or a spoon to gather them into a pile allowing them continue frying for another few minutes then lift them out of the frying pan when wet are golden and crispy.
By following these tips and techniques, you can create delicious and crispy carrot tempura that’s sure to impress!
