These tempura-style sweet peppers are unbelievably crispy and flavorful, a delightful snack or side dish. I got the idea from a cooking show I watched and it was such a fun experiment! The sweet peppers have this wonderful crunch that's simply addictive and the batter is delicate enough to create an airy, almost ethereal quality. This is the perfect recipe if you are looking for a simple yet impressive appetizer or side dish for your next gathering. If you’ve never tried tempura before, these are the perfect way to start!
My friends and I were trying to come up with an interesting recipe and this one totally surprised us. It's unbelievably versatile! You can serve them with a spicy dipping sauce for an extra kick, or go for a more delicate flavor profile. It’s all up to you! It's easy to customize these to your tastes. I often serve them alongside grilled fish or chicken or as part of a more elaborate spread. Honestly, you should try this recipe at least once—it's that good!
Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Shallow dish
- Baking sheet
- Tongs
- Fry thermometer
- Paper towels
Tempura-Style-Sweet-Peppers
This recipe shows you how to make delicious, crispy tempura-style sweet peppers, a fun and easy appetizer or side dish that's perfect for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let’s prep those peppers! Wash and dry 2 pounds of your favorite sweet peppers. Then, remove the stems and seeds. Cut them into 1-inch pieces. This is a great time to put on some music and enjoy a glass of wine; multitasking is key in the kitchen.
- Now for the batter: In a large bowl, whisk together 1 ½ cups of all-purpose flour, 2 large eggs, and a generous pinch of salt. Gradually whisk in 1 ¼ cups of ice water. (Don't forget the ice –it keeps the batter cold!) The key is to work quickly so the batter doesn't get warm and gummy. This is where the magic happens!!
- Next, set up your frying station. Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat the oil to 350°F (175°C), using a candy thermometer to monitor the temperature. This precise temp is really important!
- Gently dip each pepper piece into the batter, making sure it’s fully coated. Carefully slide the battered peppers into the hot oil, working in batches to avoid overcrowding. Don’t overcrowd, okay?
- Fry the peppers for about 2-3 minutes per batch, or until they're golden brown and crispy. Use tongs to gently turn them halfway through for even cooking. Keep an eye on them– they cook pretty fast.
- Remove the crispy peppers from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil. Sprinkle with a little salt immediately, while they are still hot. Makes a difference!!
- Serve these beauties immediately! They’re delicious on their own, or as part of a larger meal. They would pair perfectly with a dipping sauce, for example, a sriracha mayo or a sweet chili sauce. Get creative!
- Enjoy! Let me know in the comments how yours turned out!
📝 Notes
- Make sure your oil is at the right temperature for optimal results.
- Don't overcrowd the pan when frying, to ensure even cooking and crispiness.
- Serve immediately for the best texture and flavor
🍎 Nutrition
Calories: 150 kcal
Protein: 3 g
Fat: 8 g
Carbohydrates: 20 g
Fiber: 2 g
Calcium: 20 mg
