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