Vegetable Tempura
Experience the delicate, airy crunch of restaurant-quality vegetable tempura made right in your own kitchen.
Ingredients
- •1 cup all-purpose flour
- •1/2 cup cornstarch
- •1 1/4 cups ice-cold sparkling water
- •1 large egg, lightly beaten
- •1 medium sweet potato, sliced into 1/4-inch rounds
- •1 large zucchini, sliced into 1/4-inch sticks
- •8-10 shiitake mushrooms, stems removed
- •1 large bell pepper, cut into 1-inch strips
- •Vegetable oil for deep frying
- •Salt for seasoning
Instructions
- 1
Prepare the vegetables by washing, drying thoroughly, and slicing them into uniform pieces to ensure even cooking.
- 2
Heat about 2 inches of vegetable oil in a deep pot or wok to 350°F (175°C).
- 3
In a large bowl, whisk together the flour and cornstarch. Gradually pour in the ice-cold sparkling water and the beaten egg, mixing gently with chopsticks or a fork until just combined; it is okay if the batter is slightly lumpy.
- 4
Working in small batches, dip the vegetables into the batter, letting the excess drip off.
- 5
Carefully place the battered vegetables into the hot oil, being careful not to overcrowd the pot.
- 6
Fry for 2-3 minutes per side until the batter is pale golden and crisp, then remove with a slotted spoon and drain on a wire rack or paper towels.
- 7
Sprinkle lightly with salt immediately after frying and serve hot with a side of soy-based dipping sauce.
💡 Chef tips
- The secret to a crispy crust is using ice-cold water and not over-mixing the batter; small lumps are actually desirable.
- Ensure your vegetables are completely dry before dipping them in the batter, as excess moisture will make the tempura soggy.
- Keep the oil temperature consistent; if the oil is too cool, the tempura will absorb too much grease.
✅ How it should turn out
The finished tempura should have a light, shattered-glass crispness on the outside, protecting the tender, vibrant vegetables inside, with a clean and savory flavor profile.