Tempura Vegetables
Bring restaurant-quality crunch to your kitchen with this irresistible Tempura Vegetables recipe! Featuring a medley of fresh zucchini, carrots, sweet potato, red bell pepper, and broccoli florets, these vibrant veggies are coated in a light, airy batter made with sparkling water, flour, and cornstarch, then deep-fried to golden perfection. Perfectly crispy and delicate, this classic Japanese-inspired dish is paired with a flavorful homemade dipping sauce made from soy sauce, rice vinegar, and a hint of sugar, adding a tangy-sweet kick to every bite. Ready in just 40 minutes, it’s ideal for appetizers, party platters, or standalone snacks. Impress your guests with this easy, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Carrot
- 1 small Sweet potato
- 1 whole Red bell pepper
- 1 cup florets Broccoli
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 1 large Egg
- 1 cup Ice-cold sparkling water
- 4 cups Vegetable oil
- 0.5 teaspoon Salt
- 0.25 cup Soy sauce
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
Instructions
Wash and dry all vegetables thoroughly.
Cut the zucchini, carrot, and sweet potato into thin slices, about 1/4 inch thick.
Cut the red bell pepper into strips and separate the broccoli into small florets.
In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
In another bowl, beat the egg and mix in the ice-cold sparkling water.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. The batter should be lumpy; do not over-mix.
Heat the vegetable oil in a deep pot until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.
Dip the vegetables into the batter ensuring they are coated evenly.
Carefully add the battered vegetables into the hot oil, frying a few pieces at a time to avoid overcrowding.
Fry for 2-3 minutes or until golden and crispy. Use a slotted spoon to remove them and place on a paper towel-lined tray to drain excess oil.
Repeat the process with the remaining vegetables.
For the dipping sauce, combine soy sauce, rice vinegar, and sugar in a small bowl, stirring until sugar dissolves.
Serve the tempura vegetables immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
