Easy Crispy Tempura Vegetables Recipe – Light & Crunchy

Tempura is a beloved Japanese dish known for its light, crispy texture and delicate flavors. Crispy Tempura Vegetables Recipe is a delightful way to enjoy a variety of fresh vegetables, coated in an airy batter and fried to perfection. Unlike traditional deep-fried foods, tempura is made using a special batter that results in a delicate crunch rather than a heavy, greasy texture. This recipe is perfect for an appetizer, side dish, or even a main course when served with rice or noodles. Whether you’re a fan of Japanese cuisine or just looking for a fun way to enjoy vegetables, this tempura recipe will be a hit at your table!

Nutrition Information (Per Serving)

• Calories: 250 kcal
• Protein: 4g
• Carbohydrates: 30g
• Fat: 12g
• Sodium: 300mg
• Fiber: 3g
• Sugar: 3g

Recipe Details

• Prep Time: 15 minutes
• Active Time: 20 minutes
• Resting Time: 10 minutes
• Total Time: 45 minutes
• Cuisine: Japanese
• Course: Appetizer, Side Dish
• Servings: 4

Equipment Needed

• Deep fryer or large heavy-bottomed pot
• Thermometer (for oil temperature)
• Mixing bowls
• Chopsticks or tongs
• Whisk
• Slotted spoon
• Wire rack or paper towels

Ingredients

For the Tempura Batter:

• 1 cup all-purpose flour (or tempura flour for best results)
• 1/4 cup cornstarch (for extra crispiness)
• 1 cup ice-cold sparkling water (or plain ice water)
• 1 large egg yolk
• 1/2 teaspoon baking powder
• A pinch of salt

For the Vegetables:

• 1 small zucchini, sliced into thin rounds
• 1 carrot, julienned
• 1 small sweet potato, thinly sliced
• 5-6 mushrooms, halved
• 1 small red bell pepper, cut into strips
• 5-6 asparagus spears, trimmed
• 1/2 onion, sliced into rings

For Frying:

• 2-3 cups vegetable oil (for deep frying)

For the Dipping Sauce (Tentsuyu):

• 1/2 cup dashi stock (or vegetable broth)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon grated daikon radish (optional)

Instructions

Step 1: Prepare the Vegetables

1. Wash and dry all vegetables thoroughly.
2. Slice them into uniform sizes to ensure even cooking.
3. Pat them dry with a paper towel to remove excess moisture.

Step 2: Make the Tempura Batter

1. In a mixing bowl, combine flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg yolk and mix in the ice-cold sparkling water.
3. Gradually add the wet ingredients to the dry ingredients, gently mixing with chopsticks. Do not overmix; the batter should be slightly lumpy for an airy texture.
4. Let the batter rest in the fridge for 10 minutes.

Step 3: Heat the Oil

1. Pour vegetable oil into a deep fryer or a heavy-bottomed pot until it reaches about 2 inches in depth.
2. Heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature.

Step 4: Coat and Fry the Vegetables

1. Dip each vegetable piece into the batter, allowing excess batter to drip off.
2. Carefully place the battered vegetables into the hot oil, frying in small batches to prevent overcrowding.
3. Fry for about 2-3 minutes or until lightly golden and crispy.
4. Remove with a slotted spoon and drain on a wire rack or paper towels.
5. Repeat with remaining vegetables, ensuring the oil temperature stays consistent.

Step 5: Prepare the Dipping Sauce

1. In a small saucepan, heat dashi stock (or vegetable broth) over medium heat.
2. Add soy sauce and mirin, stirring to combine.
3. Simmer for 2 minutes, then remove from heat.
4. Serve warm with grated daikon radish if desired.

Step 6: Serve and Enjoy

1. Arrange the crispy tempura vegetables on a serving plate.
2. Serve immediately with the prepared dipping sauce.
3. Enjoy the delicate crunch and light texture of authentic Japanese tempura!

Tips for the Best Crispy Tempura

• Use ice-cold water: This prevents gluten formation, resulting in a light, crisp texture.
• Do not overmix the batter: Lumps are okay! Overmixing makes the tempura dense.
• Maintain oil temperature: Keeping the oil between 340-360°F (170-180°C) ensures even frying.
• Work in small batches: Frying too many pieces at once lowers the oil temperature, making the tempura soggy.
• Drain properly: Use a wire rack instead of paper towels to keep the tempura crispy.

Variations

• Shrimp Tempura: Add shrimp for a protein-packed version.
• Vegan Tempura: Use a flax egg instead of regular egg and a vegan dipping sauce.
• Spicy Tempura: Sprinkle chili flakes into the batter for a mild kick.

Storage & Reheating

• Storage: Store leftover tempura in an airtight container in the fridge for up to 2 days.
• Reheating: To maintain crispiness, reheat in an oven at 375°F (190°C) for 5-7 minutes.

Conclusion

Crispy Tempura Vegetables are a fantastic way to enjoy fresh vegetables with a light and airy crunch. With the right technique and a few key tips, you can achieve restaurant-quality tempura at home. Whether served as an appetizer, side, or main course, this tempura recipe is sure to be a hit. Enjoy it with a flavorful dipping sauce, and savor the crispy perfection of this classic Japanese dish!