Crispy And Flavourful Vegetable Tempura Recipe

vegetable tempura

Vegetable tempura is a popular Japanese dish that has gained international acclaim for its light, crispy, and flavourful appeal. Tempura itself is a cooking technique involving the deep-frying of vegetables or seafood in a light batter. In this article, we’ll discuss the origins, preparation, key ingredients, and tips for achieving the perfect vegetable tempura.

Tempura has its roots in Japan, with its introduction believed to date back to the 16th century. Portuguese missionaries introduced a method of deep-frying food, which eventually evolved into the tempura we know today. The Japanese refined the technique, creating a delicate batter and incorporating it into their culinary traditions.

How To Make A Perfect Vegetable Tempura?

Tempura is known for its crispiness and rich flavors. So a perfect tempura must be crispy enough to melt in your mouth and leave a trail of flavors that can tease your taste buds. Here is how to make a perfect vegetable tempura.

Ingredients For the Tempura Batter

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup ice-cold water
  • Assorted vegetables (e.g., sweet potatoes, bell peppers, zucchini, mushrooms, broccoli), washed and cut into bite-sized pieces
  • Oil for deep frying

Step By Step Recipe To Follow

veg tempura

  • First, wash and cut the vegetables into bite-sized pieces. Ensure they are thoroughly dried with a paper towel to avoid excess moisture in the batter.
  • In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
  • Gradually add ice-cold water to the dry ingredients, stirring gently. The batter should be lumpy. Avoid overmixing to maintain a light texture.
  • Set the batter aside while you heat the oil.
  • Fill a deep fryer or a large, deep pan with oil suitable for frying (vegetable oil or canola oil works well). Heat the oil to a temperature between 340-360°F (170-180°C).
  • Dip the prepared vegetables into the batter, ensuring an even coating.
  • Carefully place the battered vegetables into the hot oil. Fry in small batches to avoid overcrowding.
  • Fry until the tempura turns golden brown and crisp. This usually takes about 2-3 minutes per batch. Adjust the heat if necessary to maintain the oil temperature.
  • Use a spider strainer or tongs to remove the tempura from the oil, allowing excess oil to drain.
  • Place the tempura on a wire rack or paper towel to maintain its crispiness.
  • Serve the vegetable tempura immediately while it’s hot and crispy. Enjoy with tentsuyu dipping sauce or your favourite dipping sauce.

A Quick Recipe For Tentsuyu Dipping Sauce

tentsuyu sauce


  • 1/2 cup dashi stock (can be made with dashi powder or purchased pre-made)
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 1 teaspoon sugar


  • If you don’t have pre-made dashi stock, you can make it by dissolving dashi powder in hot water according to the package instructions. Alternatively, use pre-made dashi stock.
  • In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar.
  • Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir to dissolve the sugar completely.
  • Allow the sauce to simmer for 2-3 minutes to allow the flavors to meld. Stir occasionally to prevent burning.
  • Remove the saucepan from the heat and let the tentsuyu sauce cool slightly before serving.
  • Transfer the tentsuyu sauce to small individual dipping bowls or a larger communal bowl for sharing.
  • For added flavor, you can include grated daikon radish or chopped green onions as garnish in the sauce.

Tips To Make Perfect  Vegetable Tempura

  • Ensure the oil is at the right temperature (around 340-360°F or 170-180°C). This prevents the tempura from becoming greasy and ensures a quick and crisp fry.
  • Use ice-cold water when making the batter. This helps create a light and airy texture as the cold temperature prevents the formation of gluten, resulting in a delicate coating.
  • Mix the batter only until lumps disappear. Overmixing leads to a heavy, dense coating on the vegetables. A lumpy batter contributes to the desired light and crispy texture.
  • Before dipping vegetables in the batter, pat them dry with paper towels. Excess moisture can cause the batter to become soggy and may result in uneven frying.
  • Opt for vegetables with a similar cooking time to ensure even frying. It’s helpful to cut them into uniform sizes for consistent cooking.
  • Avoid overcrowding the frying pan or deep fryer. Fry vegetables in small batches to maintain the oil temperature and achieve an even, golden-brown colour.
  • Use a spider strainer or tongs to gently lower the battered vegetables into the hot oil. This helps prevent splattering and ensures a controlled and safe frying process.
  • After frying, place the tempura on a wire rack or paper towels to drain excess oil to maintain the crispiness of the coating.
  • Tempura is at its best when served immediately. The longer it sits, the more the crispiness diminishes. Enjoy it fresh out of the fryer for the optimal experience.
  • While tentsuyu is the traditional dipping sauce, don’t hesitate to experiment with other sauces. Soy-based sauces with added ingredients like garlic, ginger, or citrus can provide a delightful twist.
  • Add a dash of creativity to your tempura by incorporating seasonings into the batter. Sesame seeds, chopped herbs, or a pinch of spice can elevate the flavour profile.
  • For a lighter version, explore alternative cooking methods such as air-frying or oven-baking. While it may not replicate the deep-fried texture precisely, it offers a healthier alternative.

crispy nuggets


How Long Can You Keep Vegetable Tempura Safe And Fresh?

While tempura is best enjoyed immediately after frying for optimal crispiness, you can store it for a short period while maintaining its quality. Here are some guidelines for keeping tempura fresh and safe:

  • Tempura is at its prime right after frying. For the best taste and texture, it is recommended to consume it immediately.
  • If you need to store tempura for a short period, keep it at room temperature for up to 2 hours. This helps maintain the crispiness, but any longer may result in a loss of texture.
  • If you have leftover tempura, store it in an airtight container in the refrigerator. While refrigeration can help preserve the flavour, it’s important to note that the crispiness will decline over time.
  • Consume refrigerated tempura within 1-2 days for the best quality.
  • To reheat tempura and restore some of its crispiness, use an oven or toaster oven. Avoid using the microwave, as it can make the tempura soggy.
  • Place the tempura on a baking sheet and warm it in a preheated oven at around 350°F (175°C) for a few minutes until heated through.
  • Freezing tempura is generally not recommended, as the freezing and thawing process can significantly compromise the texture, making it less crispy.

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