Spicy Tempura Vegetables

Red pepper, sweet potato, red onion, hot peppers and avocado battered and fried in a light, crispy batter; finished with a spicy Southern-style pepper seasoning and served with Togarashi soy sauce.

Made with:

44218950 - Custom Culinary® All Purpose Crispy Batter

18836750 - Custom Culinary® Spicy Hot Cayenne Seasoning

18836550 - Custom Culinary® Togarashi Style Seasoning

What You'll Need

Amount	Ingredients
1/2	Red Pepper, Deseeded and Cut into 1/2" Strips
1/2	Sweet Potato, Cut into Thick Fries
1/2	Red Onion, Cut Cross-Wise into 1/4" Thick Rings
2	Jalapeños, Deseeded and Cut into Quarters Lengthwise
1/2	Avocado, Pit Removed and Cut into 1/2" Thick Strips
1 cup	Custom Culinary® All Purpose Crispy Batter
	Frying Oil
1 tsp	Custom Culinary® Spicy Hot Cayenne Seasoning
4 Tbsp	Light Soy Sauce
1 tsp	Custom Culinary® Togarashi Style Seasoning

Preparation

Layer a baking pan with paper towel. Cut all vegetables and place on baking pan. Vegetables need to be dry before dredging in batter, as extra moisture will cause the tempura to become soggy after deep-frying. Pat dry with paper towel, if needed.
Preheat the fryer to 360F (182°C).
While oil is warming, using a medium-sized stainless-steel bowl, prepare the Custom Culinary® All-Purpose Crispy Batter as per instructions.
Dip the vegetables into the batter and slowly drop them into the frying oil, half in and half out of the oil for a few seconds and then release so they don't stick to the bottom of the fryer. Don’t overcrowd the fryer. Cook for 3-4 minutes or until cooked through and light golden brown. Transfer tempura to a wired rack or paper towel to remove excess oil.
Sprinkle Custom Culinary® Spicy Hot Cayenne Seasoning over tempura.
In a small bowl, whisk together light soy sauce and Custom Culinary® Togarashi Style Seasoning. Serve with tempura.