Vegetable Tempura Pancakes
This light batter holds together a variety of vegetables and then cooks into a crispy pancake. Use whatever veggies you have in your refrigerator, onion, fennel, and mushrooms are also good options, just make sure you shave them thinly so that they cook quickly and evenly. This batter works well for fruit too.
Makes 4 (6-inch) Pancakes
Ingredients
For the Batter
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 1 large egg yolk
- 1 cup sparkling water, cold
For the Vegetables
- ½ small carrot, shaved into thin strips using a vegetable peeler
- ½ zucchini, shaved into thin strips, using a vegetable peeler, discard the seeds
- ½ cup flat-leaf parsley leaves
- 1 cup spinach leaves
- ¼ cup corn kernels
- 3 broccoli florets, thinly sliced
- ¼ to ½ cup neutral oil, such as safflower, peanut, or canola, for frying
½ teaspoon coarse salt, for sprinkling
Method
- To make the batter, in a large bowl whisk together the flour and baking powder. Add the egg yolk and enough sparkling water to make a thick paste without any lumps. Continue whisking, pouring in the remaining water and mixing well. The batter should have the consistency of heavy cream. Add the carrots, zucchini, parsley, spinach, corn, and broccoli and mix well making sure they are all coated with the batter.
- Set a wire rack next to the stovetop. Heat 2 tablespoons of the oil in a 6 to 7-inch nonstick skillet over high heat. (If you have them, use two skillets to make two pancakes at a time). Scoop one quarter of the mixture into the skillet, pressing gently on the vegetables into an even layer. Cook until the first side is golden brown, 1 to 2 minutes. Lower the temperature to medium. Flip and cook on the second side until golden brown and the vegetables are tender, 2 to 3 minutes. Remove to the rack and sprinkle with salt. Keep warm and repeat with the remaining batter. Serve immediately.
Nutrition
Nutritional analysis per serving
- Calories (Kcal) 222
- Protein(g) 7
- Carbohydrates(g) 26
- Sodium (Mg) 50
- Fat(g) 10
