Crispy Tempura Vegetables Recipe

Tempura Vegetables on plate with dipping sauce in back.

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.

Course Appetizer, Side Dish

Cuisine American

Keyword Tempura Vegetables

Prep Time 15

Cook Time 30

Marinate: 30

Total Time 1 15

Servings servings

Calories 192kcal

Author Dana DeVolk

Ingredients

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

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 on 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.

Nutrition