Vegetable Tempura with Honey Mustard Sauce
Crispy, golden perfection meets a sweet and tangy twist in this Vegetable Tempura with Honey Mustard Sauce recipe—a delightful fusion of Japanese technique and crowd-pleasing flavors. Fresh carrots, zucchini, sweet potatoes, button mushrooms, and broccoli florets are coated in a light, ice-cold batter and fried to airy crispness, creating a satisfying crunch with every bite. The homemade honey mustard dipping sauce, made with a blend of honey, Dijon mustard, mayonnaise, and a splash of citrusy lemon juice, adds a rich and balanced flavor that perfectly complements the fried vegetables. Quick to prepare and ideal for sharing, this recipe is perfect for appetizers, snacks, or as a fun vegetable-centered meal. Whether you’re looking for a new way to enjoy fresh veggies or serving up an irresistible snack at your next gathering, this tempura dish is sure to impress.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Ice-cold water
- 4 cups Vegetable oil (for frying)
- 1 large Carrot (sliced into 2-3 inch thin sticks)
- 1 medium Zucchini (sliced into 2-3 inch thin sticks)
- 1 small Sweet potato (peeled and thinly sliced into rounds)
- 6 medium Button mushrooms
- 1 cup Broccoli florets
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
Slowly pour the ice-cold water into the dry ingredients while whisking gently. Mix until the batter is just combined and slightly lumpy; avoid overmixing.
Prepare the vegetables by washing and cutting them into the specified sizes for even cooking.
Heat the vegetable oil in a large, deep pan or pot to 350°F (175°C). Use a kitchen thermometer for accuracy.
Dip each piece of vegetable into the tempura batter to coat evenly. Let any excess batter drip off.
Carefully place the battered vegetables into the hot oil, frying a few pieces at a time to avoid overcrowding.
Fry the vegetables for 2-3 minutes until golden and crispy. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat the process until all vegetables are fried.
To prepare the honey mustard dipping sauce, combine honey, Dijon mustard, mayonnaise, lemon juice, salt, and black pepper in a small bowl. Whisk until smooth.
Serve the vegetable tempura hot with the honey mustard sauce on the side for dipping.
Nutrition Facts
Calories |
9224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 976.0 g | 1251% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 49.0 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1437 mg | 31% | |
*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.
