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Vegetable Tempura with Oil-free Dip Sauce
- 1 cup (120g) Flour
- 1 cup (250ml) Water
- 1 Small sweet potato, thinly sliced
- 2 cups (500ml) Oil
- Oil-free Vinaigrette
Whisk flour and water to make a smooth batter, then add the vegetables to coat.
In a large pot over medium-high, heat the oil until 350 F/.
Fry the vegetables in small batches, stirring frequently until golden-brown (about 3 mins per batch).
Take out and put on the paper towels to get rid of excess oil.
Serve with Sempio Oil-free Vinaigrette on the side.