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A tasty and easy recipe, these Tempura Vegetables are freshly battered, and fried and served with a soy-based dipping sauce. Great for a tasty appetizer or side dish.

Tempura Vegetables on plate with dipping sauce in back.

I love playing around with vegetables, we always have an overabundance of them and don’t want to make the same thing over and over again.

We have been making these Tempura Vegetables for years, and we cannot get enough of them. When you think of vegetables you don’t think of battered and fried, but trust me – they are amazing.

Served with a dipping sauce that absolutely compliments this recipe, you have a great side dish or appetizer that you can serve all year long.

You can use any of your favorite vegetables for this recipe, so that is another fun part of it, you really get to choose what you are going to be eating.

We change it up to what we have on hand and everything really turns out well each time. Green veggies are our favorites, but like I said you can use any so use what you have on hand.

If you are lost on what side to serve up with a burger, steak, pasta, and more – these Tempura Vegetables are exactly what you’ve been looking for.

Some of my other favorite vegetable-based recipes we have on our site include: Corn and Tomato Salad, Roast Brussel Sprouts with Bacon and Roast Vegetable Salad.

Overhead of Tempura Vegetables on plate.

WHY THIS RECIPE WORKS:

  • Use any vegetables that you have on hand.
  • The dipping sauce is optional but complements this so well.
  • These go with pretty much any meal.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Assorted veggies
Soy sauce
Garlic powder
Onion powder
Cornstarch
Pepper
Water
Granulated sugar
Rice wine vinegar
Chili paste
Scallion
All-purpose flour
Baking soda
Baking powder
Kosher salt
Egg
Ice cold water
Oil for frying

Ingredients needed to make Tempura Vegetables.

HOW TO MAKE TEMPURA VEGETABLES:

  1. Prepare your veggies, if they need to be cut, cut them into 1/4th inch slices or sticks. Place the veggies into a large bow.
  2. Toss with the soy sauce, garlic powder, and onion powder. Let the bowl sit on the counter and marinate for up to 30 minutes while you prepare the remaining steps.
  3. While the veggies are marinating, make the dipping sauce by placing the soy sauce, water, and sugar into a small saucepan. Stirring constantly, place the pan over medium heat and cook it just until the sugar melts, 2-3 minutes. Take the pan off the heat and add the vinegar, chili paste, and scallion, whisk to combine. Let cool while you prepare the remaining steps.
  4. Pour about 2-3 inches of oil into a large heavy bottom skillet over medium heat. Hear the oil until it reaches 350°F. 
  5. While the oil heats, make the batter, in a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, sugar, and salt, set aside.
  6. In a small bowl whisk together the egg and water until fully combined. 
  7. Pour the wet mix into the dry and stir until combined, try not to overmix.
  8. Add 1 tablespoon of cornstarch to the marinated veggies and mix to combine. 
  9. Once the oil is hot, add a handful of the veggies into the batter and coat in the batter. Let excess batter drip off, these don’t need to be heavily coated. Carefully place the veggies one by one into the oil. Fry until lightly golden brown on all sides, flipping the veggies over as needed. About 4 minutes total. 
  10. Drain any excess oil off then place the veggies on a paper towel-lined plate to catch any excess oil. Transfer to a wire rack that is over a sheet tray to prevent the tempura from getting soggy. Repeat with the remaining veggies.
  11. Serve immediately with the dipping sauce.

Step by step photos on how to make Tempura Vegetables.

WHAT KIND OF VEGETABLES ARE BEST?

You can use any veggies you like! Zucchini, broccoli florets, eggplant, asparagus (trim the wooden ends), onions, bell peppers, sweet potato, mushrooms, green beans, and any veggies you like! 

DO I HAVE TO MAKE THE DIPPING SAUCE?

You do not have to make the dipping sauce even though it is highly encouraged. You can also use plain soy sauce, sweet and sour sauce, sweet chili sauce, or even ranch!

WHAT DO THESE TEMPURA VEGETABLES GO WITH?

These are great with a variety of dishes. You can serve them up with burgers, steaks, pasta, chicken, and more. 

They are just a different way of making vegetables, so feel free to serve with whatever you think they would taste great with.

Close up of Tempura Vegetables on plate.

HOW TO STORE:

These are best served when they are first made, they can get soggy over time. If you need to store them, place them in an airtight container in the refrigerator where they will keep for up to 3 days.

You can reheat these in the oven at 350 degrees F until crispy, about 10 minutes.

TIPS AND TRICKS:

  • Use any of your favorite vegetables, see some suggestions above.
  • We do not recommend freezing these.
  • You can skip making the dipping sauce, see above for other options.
  • This can easily be doubled to serve more people.
  • Works great as an appetizer or side dish.
  • Goes great with a variety of meals.

One vegetable in dipping sauce.

Looking for a new way to serve up those vegetables? Well look no further, these Tempura Vegetables are super tasty and easy.

If you like this recipe you might also like:

If you’ve tried these TEMPURA VEGETABLES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Tempura Vegetables

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 30 minutes
Marinate: 30 minutes
Total: 1 hour 15 minutes
A tasty and easy recipe, these Tempura Vegetables are fresh battered and fried served with a soy based dipping sauce. Great for a tasty appetizer or side dish.
Servings 6

Ingredients
  

For the dipping sauce:

For the batter:

Instructions

  • Prepare your veggies, if they need to be cut, cut them into 1/4th inch slices or sticks. Place the veggies into a large bow.
  • Toss with the soy sauce, garlic powder, and onion powder. Let the bowl sit on the counter and marinate for up to 30 minutes while you prepare the remaining steps.
  • While the veggies are marinating, make the dipping sauce by placing the soy sauce, water, and sugar into a small saucepan. Stirring constantly, place the pan over medium heat and cook it just until the sugar melts, 2-3 minutes. Take the pan off the heat and add the vinegar, chili paste, and scallion, whisk to combine. Let cool while you prepare the remaining steps.
  • Pour about 2-3 inches of oil into a large heavy bottom skillet over medium heat. Hear the oil until it reaches 350°F.
  • While the oil heats, make the batter, in a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, sugar, and salt, set aside.
  • In a small bowl whisk together the egg and water until fully combined.
  • Pour the wet mix into the dry and stir until combined, try not to overmix.
  • Add 1 tablespoon of cornstarch to the marinated veggies and mix to combine.
  • Once the oil is hot, add a handful of the veggies into the batter and coat in the batter. Let excess batter drip off, these don’t need to be heavily coated. Carefully place the veggies one by one into the oil. Fry until lightly golden brown on all sides, flipping the veggies over as needed. About 4 minutes total.
  • Drain any excess oil off then place the veggies on a paper towel-lined plate to catch any excess oil. Transfer to a wire rack that is over a sheet tray to prevent the tempura from getting soggy. Repeat with the remaining veggies.
  • Serve immediately with the dipping sauce.

Notes

  1. Use any of your favorite vegetables, see some suggestions above.
  2. We do not recommend freezing these.
  3. You can skip making the dipping sauce, see above on other options.
  4. This can easily be doubled to serve more people.
  5. Works great as an appetizer or side dish.
  6. Goes great with a variety of meals.

Nutrition

Calories: 192kcal | Carbohydrates: 40g | Protein: 7g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 1600mg | Potassium: 303mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3899IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg
Nutrition Disclaimer
Course Appetizer, Side Dish
Cuisine American

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5 from 2 votes (2 ratings without comment)

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