Can you coat vegetables in tempura batter and freeze them for frying later? waholi had trouble: The vegetables turned out rubbery and/or freezer-burned. will47 suggests slicing, battering, and frying the vegetables until three-quarters of the way done, then draining and freezing, leaving the final cooking until just before serving. So you don’t have to chip off pieces from a giant hunk of frozen vegetables, freeze the pieces individually on trays, says babette feasts. Then consolidate them after they’re frozen.

Discuss: How do you make battered frozen vegetables? So you can deep fry later?

Photograph of tempura by qianning

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