Vegetable Tempura
Crispy, golden, and irresistibly light, Vegetable Tempura is the ultimate appetizer or snack for fans of Japanese cuisine. This recipe takes fresh vegetables like zucchini, sweet potato, and cauliflower, coats them in a delicate batter made with cold sparkling water for an airy texture, and fries them to perfection. Paired with a savory dipping sauce of soy sauce, mirin, and grated ginger, each bite is a delightful combination of crunch and flavor. Perfect for vegans or vegetarians (with an easy egg substitute), this quick recipe—ready in just 35 minutes—is ideal for entertaining or elevating weeknight meals. Serve it hot and enjoy these crispy veggie tempura bites with family or friends!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 cup Cold sparkling water
- 1 large Egg
- 1 medium Carrot
- 1 medium Zucchini
- 1 small Sweet potato
- 1 cup Cauliflower florets
- 1 medium Bell pepper
- 1 small Eggplant
- 4 cups Vegetable oil
- 0.5 teaspoons Salt
- 0.25 cup Soy sauce
- 0.25 cup Mirin
- 1 teaspoon Grated ginger
Instructions
1. Prepare the vegetables: Peel the carrot and sweet potato. Slice the carrot, sweet potato, zucchini, bell pepper, and eggplant into thin slices (about 1/4 inch thick). Separate the cauliflower into small florets. Pat all vegetables dry with a paper towel.
2. Make the batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, and salt. In a separate small bowl, beat the egg and mix it with the cold sparkling water. Gradually add the wet mixture to the dry ingredients, stirring gently. Do not overmix; the batter should be slightly lumpy.
3. Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). Use a kitchen thermometer to maintain the temperature.
4. Coat the vegetables: Working in small batches, dip the prepared vegetables into the batter, ensuring they are evenly coated.
5. Fry the vegetables: Carefully place the batter-coated vegetables into the hot oil. Fry for about 2-3 minutes, until light golden and crisp. Use a slotted spoon to remove the vegetables and transfer them to a plate lined with paper towels to drain excess oil.
6. Make the dipping sauce: In a small saucepan, combine soy sauce, mirin, and grated ginger. Heat the mixture over low heat for 1-2 minutes, then transfer to a small serving bowl.
7. Serve: Arrange the tempura vegetables on a serving platter and serve immediately with the dipping sauce.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 615 mg | 13% | |
*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.
