Crispy Tempura Vegetables Recipe

A tasty and easy recipe, these Tempura Vegetables are freshly battered, and fried and served with a soy-based dipping sauce.

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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 complements this recipe, you have a great side dish or appetizer that you can serve all year long.

The crunchy texture of these veggies is just plain awesome.

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.

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.

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

• 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

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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.

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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 VEGETABLE TEMPURA RECIPE 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.

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ANY ADDITIONS?

There are so many fun ways to do tempura veggies.

Check it out!

• Toss in sweet potatoes for a sweet, crispy bite in this vegetable tempura recipe.
• Add bell pepper slices for a colorful crunch with the crispy batter.
• Sprinkle sea salt over the crispy tempura for extra flavor.
• Include snap peas for a fresh, snappy twist to this simple dish.
• Top with shiso leaves for a fancy Japanese restaurant vibe.
• Add yellow squash for a soft, golden addition to the crispy texture.
• Stir a pinch of sesame oil into the batter for a nutty kick.
• Serve with a side of shrimp tempura for a classic Japanese dish combo.

ANY SUBSTITUTIONS?

Change things up all you want.

Here are some ideas!

• Use vegetable oil instead of frying oil in the oil pot—works just as well for deep frying.
• Replace ice-cold water with cold club soda for a fizzier batter.
• Use canola oil instead of frying oil—keeps the oil temperature steady.
• Substitute cornstarch with potato starch for a crispier texture in the light batter.
• Swap soy sauce with tamari in the dipping sauce for a vegan tempura option.

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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.

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Looking for a new way to serve up those vegetables?

Well look no further, these Tempura Vegetables are super tasty and easy.

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!

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4.67 from 3 votes

Crispy Tempura Vegetables Recipe

Author Dana DeVolk

Prep: 15 minutes mins

Cook: 30 minutes mins

Marinate: 30 minutes mins

Total: 1 hour hr 15 minutes mins

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 servings

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Ingredients

  

1x2x3x

• ▢ 1 pound assorted veggies
• ▢ 1 tablespoon soy sauce
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ 1 tablespoon cornstarch
• ▢ Pinch of cracked black pepper

For the dipping sauce:

• ▢ 6 tablespoons soy sauce
• ▢ 6 tablespoons water
• ▢ ¼ cup granulated sugar
• ▢ 1 tablespoon rice wine vinegar
• ▢ ¼ teaspoon chili paste
• ▢ 1 scallion green party only, thinly sliced

For the batter:

• ▢ ½ cup all-purpose flour
• ▢ ½ cup cornstarch
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon granulated sugar
• ▢ ½ teaspoon kosher salt plus more for finishing
• ▢ 1 large egg
• ▢ ⅔ cup ice cold water
• ▢ Oil for frying

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.
  1 pound assorted veggies
• Toss with the soy sauce, garlic powder, onion powder, cornstarch and pepper. Let the bowl sit on the counter and marinate for up to 30 minutes while you prepare the remaining steps.
  1 tablespoon soy sauce, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 1 tablespoon cornstarch, Pinch of cracked black pepper
• 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.
  6 tablespoons soy sauce, 6 tablespoons water, ¼ cup granulated sugar, 1 tablespoon rice wine vinegar, ¼ teaspoon chili paste, 1 scallion
• Pour about 2-3 inches of oil into a large heavy bottom skillet over medium heat. Hear the oil until it reaches 350°F.
  Oil for frying
• 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.
  ½ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
• In a small bowl whisk together the egg and water until fully combined.
  1 large egg, ⅔ cup ice cold water
• 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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