It’s interesting how some individuals hold a strong aversion to boxed pancake mixes. The notion is often that since making pancakes is a simple endeavor, there’s no point in purchasing a pre-packaged mix. However, this perspective overlooks the multifaceted nature of pancake mix. Not only can it be utilized to create delightful apple fritters, but it also serves as a robust batter for countless other dishes. Recently, I whipped up a delicious array of vegetables using a batter reminiscent of tempura, all thanks to pancake mix, and you can replicate this too.

Although vegetable consumption is not an issue for many, as a veggie enthusiast myself (let’s hear it for broccoli!), it’s easy for these greens to become monotonous. Using a basic batter recipe can simplify the process of utilizing those leftover red bell peppers, asparagus, squash, or stubborn sweet potatoes that linger in the kitchen. The ratio for creating the batter is wonderfully straightforward: one cup of pancake mix to one cup of water, ensuring it’s easy to remember.

Essential Tools for Effortless Frying

• Candy Thermometer with Pot Clip

• Frydaddy Electric Deep Fryer

• Deep Fryer Pot with Draining Lid

Creating Tempura-Style Vegetables Using Pancake Mix

The batter elegantly coats broccoli, peppers, and slices of hot dog; yes, hot dogs are not vegetables, but let’s not dwell on that.
Credit: Allie Chanthorn Reinmann

The process of crafting traditional tempura batter is undeniably straightforward, typically involving simply flour, egg, and iced water. However, opting for a complete pancake mix as a substitute often feels less daunting and more economical, all while incorporating additional flavors and a light, airy texture characteristic of pancake mix.

Step 1: Prepare the Oil and Vegetables

Since the batter is quick to prepare, it’s best to tackle the vegetable preparation first. Many vegetables—along with some fruits we commonly consider and prepare as veggies—lend themselves beautifully to being lightly battered and fried. Common choices include various peppers, broccoli florets, sweet potatoes, or mushrooms. Cut them into pieces that are easy to handle, ideally bite-sized. Heat roughly a half-inch to an inch of neutral oil in a pot or skillet, aiming for a temperature of 350°F to 375°F.

Step 2: Create the Batter

As mentioned earlier, pancake mix is incredibly adaptable for making a batter. Whether aiming for a thick paste or a lighter, tempura-style consistency, the choice is yours. Combine three-quarters of a cup each of pancake mix and water, gradually adding the liquid in three parts while whisking to avoid lumps, resulting in a smooth, runny batter sufficient to coat about two cups of vegetables. Beware that thicker batters may require longer to cook through.

Step 3: Coat and Fry

Dip the vegetable pieces into the batter, ensuring a complete coating. Given its thin consistency, it’s advisable to flip each item again immediately before placing them in the hot oil. Using a fork works aptly to transfer the vegetables into the frying vessel. Allow them to fry for about a minute on either side until they achieve a golden brown and crispy texture. Drain the fried items on a paper towel or wire rack to soak up excess oil. Between batches, be sure to use a slotted spoon to remove any leftover batter floating in the oil.

As soon as the fried vegetables exit the hot oil, a sprinkle of salt can enhance their flavor. For optimal enjoyment, serve your crispy vegetable tempura with a flavorful dipping sauce, and savor them fresh, as they may lose their delightful crunchiness if allowed to sit.