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Vegetable Tempura

Vegetable tempura is a classic Japanese dish featuring thinly sliced or whole vegetables coated in a light, airy batter and fried until crispy. The process involves preparing a chilled batter, carefully frying the vegetables to achieve a golden, crunchy exterior, and draining excess oil for a perfect balance of tenderness and crunch. The final dish is vibrant, crisp, and visually appealing with an irresistible golden hue.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1/2 cup cornstarch optional, for extra crispness
  • 1 cup ice-cold sparkling water keep very cold for light batter
  • 1 quart vegetable oil for frying, use neutral oil like vegetable or canola
  • 2 carrots carrots thin matchstick slices
  • 1 sweet potato sweet potato sliced into thin rounds or matchsticks
  • 1 zucchini zucchini sliced into quarter-inch rounds
  • 1 red bell pepper bell pepper sliced into strips
  • 8 green beans green beans whole, fresh or blanched if frozen

Equipment

  • Mixing Bowl
  • Slotted spoon or spider
  • Paper towels
  • Frying pan or deep skillet

Method
 

  1. Gather all your sliced vegetables and keep them refrigerated until ready to fry. In a mixing bowl, whisk together the sifted flour and cornstarch, then pour in the ice-cold sparkling water. Gently fold the mixture with chopsticks or a spoon until just combined; the batter should be slightly lumpy and very cold. Rest the batter while you heat the oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C).
  2. Once the oil is hot, use a slotted spoon or spider to carefully lower a few pieces of vegetables into the batter, ensuring they are lightly coated. Gently lift them out, allowing excess batter to drip off, then carefully place them into the hot oil. Fry in batches to avoid overcrowding, maintaining steady heat, and listen for a crisp, crackling sound as they hit the oil.
  3. Fry the vegetables, turning occasionally with a slotted spoon, until they are golden brown and crispy—about 2 to 3 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Continue with the remaining vegetables, maintaining the oil temperature and adjusting heat as needed.
  4. Once all the tempura is cooked, arrange them on a serving platter. Serve immediately for the best crispy texture, or keep warm in a low oven if needed. Enjoy this vibrant, crunchy dish with dipping sauce or as part of a larger meal.

Notes

For extra crispiness, keep the batter cold and fry at a steady medium-high heat. Avoid overcrowding the pan to ensure even frying. Reheat leftovers in a hot oven or air fryer to restore crunch.