Sourdough Discard Vegetable Tempura Recipe

Transform your sourdough discard into an airy, crispy Japanese-inspired tempura batter. The natural fermentation adds a subtle tang and creates an exceptionally light coating that clings perfectly to vegetables. This innovative fusion brings new life to the traditional tempura technique.

Time

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes

Servings

• 4-6 servings

Ingredients

Tempura Batter

• 1 cup sourdough discard (100% hydration)
• ¾ cup ice-cold sparkling water
• 1 cup all-purpose flour
• one large egg
• ½ teaspoon salt
• ¼ teaspoon baking soda

Vegetables (choose 4-5)

• Sweet potato slices (¼ inch thick)
• Broccoli florets
• Bell pepper strips
• Mushrooms
• Green beans
• Carrots (cut into matchsticks)
• Asparagus spears
• Kabocha squash slices

For Frying

• 4 cups neutral oil (canola or vegetable)

For Serving

• Tentsuyu dipping sauce
• Grated daikon radish
• Lemon wedges

Instructions

1. Prepare Vegetables

   • Wash and cut all vegetables into uniform, bite-sized pieces
   • Pat thoroughly dry with paper towels
   • Let sit at room temperature while preparing the batter

2. Make Batter

   • In a large bowl, whisk together sourdough, discard and egg
   • Gradually stir in ice-cold sparkling water
   • Sift flour, salt, and baking soda over the mixture
   • Gently fold until just combined (some lumps are good)
   • Keep batter cold until ready to use

3. Heat Oil

   • Fill a heavy-bottomed pot with oil to 3 inches depth
   • Heat to 375°F (190°C)
   • Line a baking sheet with paper towels

4. Fry Tempura

   • Dip vegetables one at a time in cold batter
   • Let excess drip off
   • Carefully lower into hot oil
   • Fry for 2-3 minutes until lightly golden
   • Work in batches to avoid overcrowding
   • Maintain oil temperature between batches

5. Serve

   • Drain on paper towels
   • Serve immediately with dipping sauce
   • Garnish with grated daikon and lemon wedges

Storage

• Best served immediately
• Can be stored in an airtight container for 1-2 days
• Reheat in 400°F oven for 3-5 minutes to restore crispiness

Nutrition Facts (per serving)

• Calories: 320
• Protein: 6g
• Carbohydrates: 28g
• Fat: 20g
• Fiber: 3g
• Sodium: 380mg

Variations

• Seafood: Try with shrimp, scallops, or white fish
• Gluten-free: Substitute rice flour and gluten-free sourdough
• Vegan: Omit egg; increase sparkling water by ¼ cup
• Spicy: Add togarashi or cayenne to batter

Process Tips

• Keep batter and vegetables cold until frying
• Don’t overmix batter – lumps create airiness
• Test oil temperature with a drop of batter
• Fry similar-sized pieces together for even cooking

Pairing Suggestions

• Japanese green tea
• Chilled sake
• Steamed rice
• Miso soup
• Pickled vegetables

Common Substitutions

• Sourdough discard → Regular sourdough starter
• Sparkling water → Still water + extra baking soda
• All-purpose flour → Cake flour
• Neutral oil → Rice bran oil

FAQ

1. Why is my tempura not crispy?

   • Ensure oil temperature is correct
   • Keep batter ice-cold
   • Don’t overmix batter

2. Do you think I can make the batter ahead?

   • Not recommended – best used immediately
   • Cold batter and fresh mixing are critical to crispiness

3. Why did my vegetables turn out greasy?

   • Oil likely not hot enough
   • Batter might be too thick
   • Try thinner coating and hotter oil

Fun Food Fact

The word “tempura” comes from the Latin word “temporary,” which refers to “times” or “seasons.” Portuguese missionaries introduced the cooking technique to Japan during the 16th century, when they ate fried fish during Lenten “times” when meat was forbidden.