vodka tempura battered veggies
I don’t fry things often, but when I do, I use the best tempura batter in the world. A great batter should fry up light and crispy, and this one uses seltzer water and vodka to make the perfect tempura bite. Today I used super yummy steamed vegetables and tofu to create a fresh vegetarian tempura lunch that everyone in the family really enjoyed!
One peek into my freezer and you will see I love vegetable steamer bags. Life is busy with kids and I’ll take all of the healthy shortcuts I can find! Your typical steamer bags are not packed with such unexpected flavor as these new Bird’s Eye Flavor Full products though, my favorites being the Ranch Broccoli…
…and the Wasabi Peas. I love that these veggies are pre-seasoned so just pop into the microwave and you’re done! Know that I bought a whole cartful of the ones I though my kids would like for dinner best!
There are other varieties like Buffalo Cauliflower and Sour Cream and Onion Potatoes. The potatoes are insanely good and even my picky toddler will eat those! The five types you see below are the ones my local Walmart carried, but there are others, so go see what you can find in your town! Before you head out, make sure to print this $1.00 off coupon!
The secret to making the best tempura fried foods is the batter, of course. This recipe is very close to Alton Brown’s recipe, who is where I always go to first when looking for any recipe. I just changed the flour to what I had on hand in the kitchen – whole wheat pastry flour. It worked perfectly! The seltzer carbonation ensures that your batter will be light and crispy, not heavy and greasy. You also must add in vodka, which is crucial for that extra crispy batter. Do not omit it! Plus, now you have vodka left over for martinis!
Vodka Tempura Batter
- 10 oz pastry flour
- 1 large egg
- 1 1/2 cups cold seltzer water
- 1/2 cup vodka
- Once your frying oil is at temperature (365 degrees), whisk flour, egg, seltzer water and vodka together in a bowl.
- Dip vegetables, tofu, protein, etc into batter and fry in small batches, allowing the oil to come back up to temperature between batches. Salt while hot!