Crispy, golden, and utterly delicious, this Air Fryer Tempura recipe is a healthier twist on a classic favorite! Featuring a colorful mix of mushrooms cut into flower shapes, tender lotus root slices, diamond-cut eggplant, and finely shredded potatoes, each bite offers a delightful crunch. The secret? A light, egg-enriched flour paste that coats each veggie perfectly before air frying to crispy perfection at 180°C. A sprinkle of flour before dipping ensures an ultra-crisp texture without heaviness. Customize with chili salt, soy sauce, or fish sauce for an extra flavor kick. Quick, easy, and irresistibly crunchy—this tempura is perfect for a guilt-free snack or appetizer!
Instructions
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1
Step 1
First, process the materials to be used. Cut the mushrooms into flower shapes, lotus root into slices, eggplant into diamond-shaped blocks, and potatoes into fine shreds for later use.
2
Step 2
Beat an egg and set it aside.
3
Step 3
Add the flour paste and an appropriate amount of water to adjust it to a consistency that can be hung on chopsticks and slowly drips down, and set it aside.
4
Step 4
Preheat the air fryer to 180 degrees for 5 minutes.
5
Step 5
Before coating with the paste, sprinkle some flour into it without stirring evenly, it’s best to have a little floating powder, so the tempura paste won’t be too thick after frying.
6
Step 6
After preheating, coat each material with the paste, place it in the fryer basket, and cook at 180 degrees for 8 minutes. For potatoes, you can coat some shreds with the paste and shape them into ‘heaps’ for frying. The frying time should be adjusted according to the specific size of the materials.
7
Step 7
The finished product can be seasoned with chili salt, soy sauce, or fish sauce according to your preference.
8
Step 8
The finished product.
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