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 sticks
- •8 large shiitake mushrooms, stems removed
- •1 red bell pepper, cut into 1-inch wide strips
- •1 cup all-purpose flour
- •1/2 cup cornstarch
- •1 1/4 cups ice-cold sparkling water
- •1 large egg, lightly beaten
- •4 cups neutral oil for frying (such as vegetable or canola)
- •Dipping sauce: 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 cup dashi or water
Instructions
- 1
Prepare all vegetables by washing, drying thoroughly, and slicing them to uniform sizes to ensure even cooking.
- 2
Heat the oil in a deep pot or wok to 350°F (175°C).
- 3
In a large bowl, whisk the flour and cornstarch together.
- 4
In a separate small bowl, whisk the ice-cold sparkling water and egg, then gently fold this into the flour mixture; do not overmix, as a few lumps are desirable for a light texture.
- 5
Lightly dust the vegetables with a little extra cornstarch, then dip them into the batter, letting the excess drip off.
- 6
Carefully place the vegetables into the hot oil in small batches to avoid overcrowding the pot.
- 7
Fry for 2 to 3 minutes until the batter is pale golden and crispy, then remove and drain on a wire rack or paper towels.
- 8
Whisk together the dipping sauce ingredients in a small bowl and serve immediately alongside the hot tempura.
💡 Chef tips
- The secret to crispy tempura is using ice-cold liquid; keep your sparkling water in the freezer for 10 minutes before mixing.
- Do not overmix the batter; if it becomes too smooth, the tempura will turn out heavy and doughy rather than light and airy.
- To keep the tempura warm while frying in batches, place the finished pieces on a baking sheet in a 200°F oven.
✅ How it should turn out
The finished tempura features a golden, lace-like crust that shatters upon the first bite, revealing tender, perfectly cooked vegetables inside.