Vegetable Tempura

Desiree Haros

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Hey, foodies! Today I'm going to show you how to make one of my favorite dishes: vegetable tempura. Tempura is a Japanese dish of deep-fried vegetables coated in a light and crispy batter. It's easy to make at home and you can use any vegetables you like. Here's what you'll need for this recipe:
vegetable tempuraPhoto byauthor

Vegetable Tempura Recipe


- 1 cup of all-purpose flour

- 1/4 teaspoon of baking soda

- 1/4 teaspoon of salt

- 1 cup of ice-cold water

- 2 cups of vegetable oil for frying

- 4 cups of assorted vegetables, cut into bite-sized pieces (I used carrots, broccoli, zucchini, mushrooms and onion)

- Salt and pepper to taste

- Soy sauce and lemon wedges for dipping


Step 1: In a large bowl, whisk together the flour, baking soda and salt. Gradually whisk in the water until you have a smooth and thin batter. Don't overmix or the batter will become tough. Set aside in the fridge for 15 minutes.

Step 2: In a large skillet, heat the oil over medium-high heat until it reaches 375°F (190°C). You can test the oil by dropping a small amount of batter into it. If it sizzles and floats to the surface, the oil is ready.

Step 3: Pat the vegetables dry with paper towels and season with salt and pepper. Dip each piece of vegetable into the batter, letting the excess drip off, and carefully lower it into the hot oil. Fry for 2 to 3 minutes, turning once, until golden and crisp. Don't overcrowd the pan or the oil temperature will drop and the tempura will be soggy.

Step 4: Transfer the fried vegetables to a plate lined with paper towels to drain. Sprinkle with more salt if desired. Serve hot with soy sauce and lemon wedges for dipping. Enjoy!

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