Vegetable Tempura

My first time making tempura! I was surprised how easy it was to make it. I used some mini zucchini and their blossoms from my garden (such a treat) and whatever I found in the fridge. If you decide to tempur large veggies such as sweet potatoes butternut squash, cut them into small chunks (1″ thick). The tempura and vegetables  came out light, crunchy and delicious. 

Vegetable tempura

Servings: 4
Author: Shelly



  • tiny zucchinis - zucchini blossoms, sweet potato, leeks, peppers. Make sure to cut large and hard veggies into smaller chunks.

For the batter

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • cups seltzer or sparkling water.

For frying:

  • 2 cups canola oil

For the dipping sauce

  • 1 small sheet of combu - seaweed
  • 5 dried mushrooms
  • ¼ cup soy sauce
  • ¼ cup Mirin - or rice vinegar


  • To make the batter: Put the batter ingredients into a medium bowl and whisk until smooth.
  • Pour the oil into a medium-small saucepan over high heat. When the oil is hot (drop in it a few drops of the batter, if it sizzles and bubbles, it's hot) lower the heat to medium-high.
  • Frying: dip the veggies in the batter then place them gently in the hot oil. Fry for 1 minutes then, using a metal tongs, flip and fry the other side until it's tan. Remove from the oil and place on a plate lined with a paper towel.
  • Dipping sauce: put the Combu and mushrooms in a small saucepan with 1 cup of water and bring into a boil. Stir in the soy sauce and Mirin (or rice vinegar) and continue to boil for 2-3 minutes. Remove from the heat and let it cool. Serve in a small bowl on the side with the tempura.

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