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Parve
Easy
30 Minutes
Diets 
Delicious vegetable tempura just like the restaurants make it, served up with a delicious homemade dipping sauce that will become a family staple. We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends. To watch Rivky’s takeover, click HERE.
1 onion, sliced in circles
1 cup Beleaves Frozen Broccoli, thawed
1 sweet potato, roasted and then sliced
mushrooms
zucchini, sliced
peppers, sliced
1 bottle oil, for frying
1/2 cup Glicks Flour
1/2 cup Gefen Cornstarch
1 teaspoon salt
1 egg
3/4 cup white beer
2 tablespoons Glicks Soy Sauce
4 tablespoons Heaven & Earth Date Syrup
1 teaspoon rice vinegar or mirin
1 teaspoon minced garlic
1 teaspoon red pepper flakes
In a large pot, add oil until the pot is halfway full. Heat the oil. If you have a thermometer, get the oil to 190 degrees Celsius (375 degrees Fahrenheit). If you don’t have a thermometer, check if the oil is ready by dripping a bit of batter into the oil. if the oil sizzles around it, it’s ready.
In a bowl, mix the batter ingredients together with a fork. Dip each vegetable into the bowl to coat it with the batter. Slowly remove and let the excess batter drip back into the bowl. Add it into the frying pan, then let fry for three to four minutes on each side.
Remove to a wire rack to cool. Sprinkle with salt.
Mix all ingredients together and serve with vegetable tempura.
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