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Crispy Cauliflower Tempura (Kosher Shrimp Alternative)

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Pareve

Cauliflower tempura has an airy, crisp coating that shatters when you bite into it. Florets are dipped in an ice-cold batter and fried until light golden, then served with a soy, rice vinegar, honey and sesame dipping sauce.

The Secret Is Cold Batter

Keep the water in the fridge until you’re ready to mix, and stir the batter just until combined; lumps are good. The contrast between cold batter and hot oil creates the bubbly, lacy tempura crust. Make the batter right before frying, fry in small batches at 350°F, and let the oil come back to temperature between batches.

Kosher Notes

This tempura is pareve. Tempura is often made with shrimp, which isn’t kosher; cauliflower makes a satisfying alternative. Check the cauliflower for insects, as kashrut requires, and use soy sauce and sesame oil with a reliable hechsher.

Reheating

Tempura is best right away, but leftovers crisp up in a 400°F oven in 3 to 4 minutes.

Crispy Cauliflower Tempura (Kosher Shrimp Alternative)
Light, crispy cauliflower tempura that delivers all the satisfaction of the classic dish while staying completely kosher.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese-inspired
Calories: 245
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 large head cauliflower cut into bite-sized florets
  • 1 teaspoon kosher salt
For the Tempura Batter
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg cold
  • 1 cup ice water very cold
  • 4 cups vegetable oil for frying
For the Dipping Sauce
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 green onion scallion thinly sliced

What I use for this recipe

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Method
 

Prepare the Cauliflower
  1. Cut the cauliflower into uniform florets, about 1.5 inches in size. Toss with kosher salt and let sit for 10 minutes to draw out excess moisture.
  2. Pat the cauliflower completely dry with paper towels. This step is crucial for getting the batter to stick properly.
Make the Dipping Sauce
  1. Whisk together soy sauce, rice vinegar, honey, and sesame oil until the honey dissolves completely.
  2. Stir in the sliced scallion and set aside.
Prepare for Frying
  1. Heat oil in a heavy-bottomed pot or deep fryer to 350°F. Use a thermometer to monitor temperature throughout cooking.
  2. Set up a wire rack over a baking sheet for draining the finished tempura.
Make the Batter and Fry
  1. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
  2. In a separate bowl, lightly beat the cold egg, then whisk in the ice water.
  3. Pour the wet ingredients into the dry ingredients and stir just until barely combined. The batter should be lumpy and not overmixed.
  4. Working in batches of 4-5 pieces, dip each cauliflower floret into the batter, letting excess drip off.
  5. Carefully lower into the hot oil and fry for 2-3 minutes until golden and crispy.
  6. Remove with a slotted spoon and transfer to the wire rack. Repeat with remaining cauliflower.

Notes

The batter works best when made just before using. Don't make it ahead of time. If your oil temperature drops too much between batches, let it come back up to 350°F before continuing. Leftover tempura can be reheated in a 400°F oven for 3-4 minutes to recrisp.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 385mg 17%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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