Crispy Japanese Rutabaga Tempura Recipe
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Craving a unique twist on traditional tempura? This crispy Japanese rutabaga tempura is an exciting way to enjoy the earthy flavors of rutabaga. The light and airy batter perfectly complements the natural sweetness, making it a delightful snack or side dish that will leave your taste buds dancing.
Imagine biting into beautifully golden-brown pieces of tempura, where the outside is crispy and the inside is tender. It’s a perfect dish for impressing guests or simply enjoying at home. Plus, this recipe is easy to follow and can be made in no time, allowing you to enjoy a restaurant-quality dish right in your kitchen.
Whether you’re a fan of Japanese cuisine or just looking for a new way to enjoy vegetables, this rutabaga tempura is a must-try! It’s versatile enough to serve as an appetizer or a side dish for your favorite meal.
How to Make Delicious Rutabaga Tempura
This Japanese rutabaga tempura features crispy, golden pieces of rutabaga that are lightly battered and fried to perfection. The contrasting textures of crunchy batter and soft vegetable create a satisfying bite that is both savory and slightly sweet.
Ingredients
- 1 large rutabaga, peeled and cut into thin slices or wedges
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- Salt to taste
- Vegetable oil for frying
- Soy sauce or dipping sauce of choice for serving
Instructions
- Prepare the Rutabaga: Peel and slice the rutabaga into thin rounds or wedges, ensuring they are uniform in size for even cooking.
- Make the Batter: In a bowl, mix together the flour, cornstarch, baking powder, and a pinch of salt. Gradually add the cold sparkling water, mixing until just combined. The batter should be slightly lumpy.
- Heat the Oil: In a large, deep skillet or pot, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- Coat and Fry: Dip the rutabaga slices into the batter, allowing any excess to drip off before gently placing them into the hot oil. Fry in batches, being careful not to overcrowd the pan, until golden brown and crispy (about 3-4 minutes).
- Drain: Remove the tempura from the oil and place on a paper towel-lined plate to drain excess oil. Season with a little salt while hot.
- Serve: Enjoy the rutabaga tempura immediately with soy sauce or your favorite dipping sauce.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 200kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 30g
If you would like to try more interesting globally-inspired recipes with this unique vegetable, check out our blog, 15 Delicious and Nutritious Internationally-inspired Rutabaga Recipes.
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