Jiangsu-style Crispy Vegetable Fritters

Ingredients

In this adaptation of the original Japanese tempura, we incorporate the flavors and ingredients of Jiangsu cuisine. The batter is made with a combination of rice flour and cornstarch, which gives it a lighter and crispier texture compared to the traditional tempura batter. The vegetables used are also specific to Jiangsu cuisine, such as mushrooms, bell peppers, green beans, and sweet potatoes. The dipping sauce is slightly sweetened and flavored with ginger, adding a unique twist to the dish. We alse have the original recipe for Tempura, so you can check it out.

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• Assorted vegetables (mushrooms, bell peppers, green beans, sweet potatoes), sliced into bite-sized pieces Assorted vegetables (mushrooms, bell peppers, green beans, sweet potatoes), sliced into bite-sized pieces
• Vegetable oil, for frying Vegetable oil, for frying
• Dipping Sauce: Dipping Sauce:
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon honey or sugar (optional) 1 tablespoon honey or sugar (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 4g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the rice flour, cornstarch, baking powder, and salt.
2. 2.
   Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. 3.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F).
4. 4.
   Dip the vegetable slices into the batter, allowing any excess batter to drip off.
5. 5.
   Carefully place the coated vegetables into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding the pan.
6. 6.
   Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   In a small bowl, mix together the soy sauce, rice vinegar, grated ginger, and honey or sugar (if using) to make the dipping sauce.
8. 8.
   Serve the Jiangsu-style Crispy Vegetable Fritters hot with the dipping sauce on the side.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and remove any dirt or debris before slicing.
• Bell peppers — Choose bell peppers that are firm and vibrant in color for the best flavor and texture.
• Green beans — Trim the ends of the green beans and blanch them in boiling water for a minute before using in the recipe.
• Sweet potatoes — Peel and slice the sweet potatoes into thin rounds for even cooking.
• Rice flour — Use a fine rice flour for a smoother batter.

Tips & Tricks

• Make sure the oil is hot enough before frying the fritters to ensure a crispy texture.
• Do not overcrowd the pan while frying to allow the fritters to cook evenly.
• Serve the fritters immediately after frying for the best taste and texture.
• Experiment with different vegetables to create your own variations of Jiangsu-style Crispy Vegetable Fritters.
• If you prefer a spicier dipping sauce, add a pinch of chili flakes or a dash of hot sauce.

Serving advice

Serve the Jiangsu-style Crispy Vegetable Fritters as an appetizer or side dish. They are best enjoyed hot and crispy, accompanied by the tangy dipping sauce.

Presentation advice

Arrange the fritters on a platter, garnished with fresh herbs such as cilantro or green onions. Serve the dipping sauce in a small bowl alongside the fritters for easy dipping.