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–+ servings
deep-fried winter vegetable (vegetable tempura)

Root Vegetable Tempura (Yachae Tuigim)

Print Recipe
Root vegetable tempura makes a crispy delicious winter snack. Korean frying mix batter makes them easy. A great way to consume vegetables.
Course Appetizer, Snack
Cuisine Korean
Diet Vegan, Vegetarian
Keyword Korean frying mix, parsnip, pumpkin, root vegetable, sweet potato, tempura, tempura mix, vegetable deep-fry, vegetable tempura, yache tuigim
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 people
Author Holly Ford

Equipment

Ingredients

  • 1 medium potato sliced into 1/8-inch matchsticks
  • 1 medium sweet potato sliced into 1/8-inch matchsticks
  • 1 parsnip sliced into 1/8-inch matchsticks
  • 1 carrot sliced into 1/8-inch matchsticks
  • 9 oz pumpkin sliced into 1/8-inch matchsticks
  • 1 onion thinly sliced
  • 2/3 cup Korean frying mix (tempura) See note below
  • 4 tbsp cornstarch
  • 5-6 tbsp ice cold water
  • pinch kosher salt
  • peanut oil or other oil for deep frying

Instructions

  • Combine all the vegetables in a large mixing bowl. Sprinkle a pinch of salt and mix well.
  • Add the Korean frying mix, cornstarch, and ice water, toss with a tong or chopsticks to coat evenly. Adjust amount of water for the batter to get slightly wet and vegetables stick together.
  • Heat oil to 350ºF (175ºC). Grab a small bunch of vegetables with a tong or chopsticks and drop in the hot oil.
  • Fry for about 1-2 minutes on each side or until it gets golden. It might take longer if your cut is thicker. Transfer them to a wire rack to rest.
  • Sprinkle more salt on top if you desire. Serve immediately.

Notes

To substitute Korean frying mix (tempura): mix 2/3 cup cake flour with 1/8 tsp baking powder and 1/8 tsp onion powder