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 head of broccoli, cut into bite-sized florets
- •1 cup all-purpose flour
- •1/2 cup cornstarch
- •1 cup ice-cold sparkling water
- •1 large egg, lightly beaten
- •4 cups vegetable oil for frying
- •1/2 teaspoon salt
- •Tempura dipping sauce or soy sauce for serving
Instructions
- 1
Prepare all vegetables by washing, drying thoroughly, and slicing them into uniform pieces to ensure even cooking.
- 2
Heat the vegetable oil in a deep pot or wok to 350°F (175°C).
- 3
In a large bowl, whisk together the flour, cornstarch, and salt.
- 4
Add the egg and the ice-cold sparkling water to the flour mixture, whisking gently until just combined; it is perfectly fine if the batter remains slightly lumpy.
- 5
Working in small batches, dip the vegetables into the batter, shaking off any excess.
- 6
Carefully drop the battered vegetables into the hot oil, ensuring not to overcrowd the pot.
- 7
Fry for 2 to 3 minutes, turning occasionally, until the batter is pale gold and crispy.
- 8
Remove the vegetables with a slotted spoon and drain on a wire rack or paper towels.
- 9
Serve immediately while hot and crispy with your favorite dipping sauce.
💡 Chef tips
- Use ice-cold water and do not overmix the batter; the small lumps are essential for achieving that signature light, lace-like texture.
- Keep the batter bowl in a larger bowl filled with ice to ensure it stays cold throughout the frying process.
- For best results, fry in small batches to maintain the oil temperature and prevent the vegetables from becoming greasy.
✅ How it should turn out
The finished tempura should have a pale, golden-brown exterior that is incredibly light and shatteringly crisp, revealing tender, perfectly cooked vegetables inside.