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Crispy Veggie Tempura Recipe

Crispy Veggie Tempura Recipe: Easy to Make, Packed with Flavor

Course: DIY
Cuisine: Japanese
Keyword: Appetizer, crispy texture, Crispy Veggie Tempura, Easy Recipe, gluten-free, vegetable tempura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 300kcal
Crispy Veggie Tempura is an irresistible dish, combining fresh vegetables in a light batter for a delightful crunch.
Print Recipe

Equipment

  • Deep pot or frying pan

Ingredients

For the Vegetables

  • 1 cup Assorted Fresh Vegetables (sweet potatoes, bell peppers, zucchini, green beans)
  • 2 medium Carrots sliced thinly
  • 1 cup Mushrooms (shiitake or button)

For the Batter

  • 1 cup All-Purpose Flour substitute with gluten-free flour if desired
  • 0.5 cup Cornstarch
  • 1 cup Ice-Cold Water
  • 1 large Egg can be replaced with an egg substitute for vegan option
  • 0.5 teaspoon Baking Soda

For Frying

  • 2 cups Vegetable Oil like canola or sunflower

For Serving

  • Soy Sauce or Tempura Dipping Sauce to taste

Instructions

How to Make Crispy Veggie Tempura

  • Prep Vegetables: Start by rinsing and slicing your sweet potatoes, bell peppers, zucchini, green beans, carrots, and mushrooms into uniform ¼-inch pieces.
  • Make Batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, and baking soda. Gradually add in the ice-cold water and egg, mixing until just lumpy.
  • Heat Oil: In a deep pot or frying pan, heat 2 inches of vegetable oil to 350°F (175°C).
  • Fry Tempura: Dip each vegetable piece in the batter, allowing the excess to drip off. Fry in small batches for 2-3 minutes until golden brown.
  • Drain Excess Oil: Once they’re beautifully golden, transfer the cooked tempura onto a wire rack or paper towels to drain.

Notes

Chill the batter for best results and avoid overcrowding the pan during frying.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 400mg | Potassium: 500mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1.5mg