Vegetable Tempura
Experience the delicate, airy crunch of restaurant-quality vegetable tempura made right in your own kitchen.
Ingredients
- •1 medium sweet potato, sliced into 1/4-inch rounds
- •1 large zucchini, sliced into 1/4-inch thick sticks
- •8 large shiitake mushrooms, stems removed
- •1 bunch of broccolini, trimmed
- •1 cup cake flour (or all-purpose flour)
- •1/2 cup cornstarch
- •1 cup ice-cold sparkling water
- •1 large egg, beaten
- •4 cups neutral oil for frying (such as vegetable or canola)
- •Dipping sauce: 1/2 cup dashi stock, 2 tbsp soy sauce, 1 tbsp mirin
Instructions
- 1
Prepare the vegetables by washing and drying them thoroughly; moisture is the enemy of a crisp batter.
- 2
In a large bowl, whisk together the cake flour and cornstarch.
- 3
In a separate small bowl, whisk the egg and ice-cold sparkling water together.
- 4
Pour the liquid mixture into the flour mixture and stir gently with chopsticks or a fork just until combined; it is perfectly fine if the batter remains slightly lumpy.
- 5
Heat the oil in a deep pot or wok to 350°F (175°C).
- 6
Dip the vegetables into the batter, letting the excess drip off, then carefully place them into the hot oil in small batches to avoid overcrowding.
- 7
Fry for 2 to 3 minutes until the batter is pale gold and crisp, then remove with a slotted spoon and drain on a wire rack or paper towels.
- 8
Whisk together the dipping sauce ingredients in a small bowl and serve immediately while the tempura is piping hot.
💡 Chef tips
- Keep your sparkling water in the freezer for 10 minutes before mixing; the temperature contrast between the ice-cold batter and hot oil is the secret to the signature airy texture.
- Do not overmix the batter; small lumps of flour are desirable and prevent the tempura from becoming heavy or doughy.
- If you have leftovers, reheat them in a toaster oven or air fryer at 375°F for 3-5 minutes to restore the crunch.
✅ How it should turn out
The finished tempura should feature a light, golden-lace coating that shatters upon biting, revealing tender, perfectly cooked vegetables inside.