Air Fryer Tempura Vegetables Recipe: A Crispy and Healthy Delight

The Air Fryer Tempura Vegetables Recipe offers a healthier and quicker way to enjoy crispy, light tempura without deep frying. Start by selecting a variety of vegetables like sweet potatoes, zucchini, bell peppers, and broccoli. For the batter, mix flour, cornstarch, baking powder, and a pinch of salt. Add ice-cold water to achieve a smooth, slightly runny consistency. Dip the prepared vegetables into the batter, ensuring they’re evenly coated. Preheat your air fryer to 375°F and lightly spray the basket with cooking oil. Arrange the battered vegetables in a single layer in the air fryer, making sure they don’t touch. Cook for about 8-10 minutes, flipping halfway through, until golden and crispy. Serve the Air Fryer Tempura Vegetables with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil for extra flavor. This recipe is a quick, easy, and delicious alternative to traditional tempura.

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Air Fryer Tempura Vegetables Recipe: A Crispy and Healthy Delight

Tempura vegetables are a beloved Japanese dish that features crisp, golden-brown vegetables, typically served with a soy-based dipping sauce. Traditionally, tempura is deep-fried, which can make it greasy and calorie-dense. However, with the advent of air fryers, we can now enjoy this classic dish with a healthier twist. The air fryer cooks the tempura vegetables to perfection—crispy on the outside, tender on the inside—while using much less oil, making it a great alternative for those seeking a lighter option without compromising on flavor.

In this air fryer tempura vegetables recipe, we’ll explore how to make these delicious treats using a selection of fresh vegetables, a light and crispy batter, and an air fryer that ensures a perfect crunch without the excess oil. Whether you’re new to air frying or a seasoned pro, this recipe will guide you through the steps for a mouthwatering result that’s both nutritious and satisfying.

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Nutrition

The following nutrition information is an approximation based on the ingredients used in this recipe and may vary depending on specific brands or variations in the vegetables chosen.

• Calories: 150-200 per serving (depending on serving size and vegetables)
• Total Fat: 7g (mostly from the light batter and oil spray)
• Carbohydrates: 25g
• Fiber: 4g
• Sugars: 3g
• Protein: 3g
• Sodium: 250mg
• Cholesterol: 0mg

Prep Time: 15 minutes
Active Time: 20 minutes
Resting Time: 0 minutes
Total Time: 35 minutes
Servings: 4
Calories: 150-200 per serving
Cuisines: Japanese, Asian
Course: Appetizer, Snack, Side Dish

Ingredients

• For the Vegetables:
  • 1 medium zucchini, sliced into rounds or strips
  • 1 medium sweet potato, peeled and cut into thin strips
  • 1 small bell pepper, cut into strips
  • 1 small eggplant, sliced into rounds
  • 1/2 cup green beans, trimmed (optional)
• For the Tempura Batter:
  • 1 cup all-purpose flour (you can use gluten-free flour for a gluten-free option)
  • 1/2 cup cornstarch (helps make the batter light and crispy)
  • 1 tsp baking powder (to help the batter rise slightly)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 large egg
  • 1 cup cold sparkling water (or ice-cold water for a crispier texture)
  • 1 tbsp vegetable oil (optional, for extra crispiness)
• For the Dipping Sauce (optional):
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey or sugar (optional, for sweetness)
  • 1/2 tsp grated ginger (optional)
• For Spraying:
  • Cooking spray (olive oil, vegetable, or canola oil)

Equipment

• Air fryer
• Mixing bowls
• Whisk
• Cutting board
• Sharp knife
• Tongs or fork (for handling hot vegetables)
• Small bowl (for dipping sauce, if desired)

Instructions

1. Prep the Vegetables:
   Begin by preparing your vegetables. Wash and peel (if necessary) the zucchini, sweet potato, bell pepper, eggplant, and green beans. Slice them into thin, uniform pieces. The thinner the slices, the crispier the tempura will be. For consistency, aim for approximately 1/4-inch thick slices or strips.
2. Prepare the Tempura Batter:
   In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Mix these dry ingredients together. Create a small well in the center of the bowl, and crack the egg into it. Add the cold sparkling water and gently stir with a whisk until the batter is just combined. Avoid over-mixing, as this will result in a denser texture. The batter should be slightly lumpy but smooth enough to coat the vegetables.
3. Preheat the Air Fryer:
   Preheat your air fryer to 375°F (190°C). This will help ensure even cooking and a crispy texture.
4. Coat the Vegetables:
   Dip each piece of vegetable into the tempura batter, making sure it’s fully coated. Allow any excess batter to drip off before placing it in the air fryer. If you’re working with several vegetables, you can batch the process or coat a few at a time. Be sure not to overcrowd the basket to allow for even air circulation.
5. Air Fry the Vegetables:
   Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the battered vegetables in a single layer in the basket, ensuring there’s space between them. Spray the tops of the vegetables with a little more cooking spray to help them become golden and crispy. Air fry the vegetables for about 10-12 minutes, flipping them halfway through. Keep an eye on them, as cooking times can vary depending on the size of the vegetable pieces and the air fryer model. The tempura should be a golden brown and crispy when done.
6. Make the Dipping Sauce (optional):
   While the vegetables are cooking, you can prepare the dipping sauce. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), and grated ginger. Taste and adjust the seasoning to your preference. This sauce adds a tangy and savory flavor to complement the crispy vegetables.
7. Serve and Enjoy:
   Once the tempura vegetables are done, carefully remove them from the air fryer using tongs or a fork. Serve them immediately with the dipping sauce on the side, and enjoy the crispy, healthy tempura vegetables.

Tips for Perfect Tempura Vegetables

• Choose the Right Vegetables: While zucchini, sweet potatoes, eggplant, and bell peppers are common, you can experiment with other vegetables like mushrooms, broccoli, cauliflower, or carrots.
• Use Cold Water: Cold sparkling water (or ice water) in the batter creates a light and crispy texture. Avoid using warm water, as it will result in a soggy coating.
• Do Not Overcrowd the Basket: Ensure the vegetables have enough space in the air fryer to crisp up properly. If needed, cook in batches for best results.
• Keep the Batter Light: Stir the batter only until combined. A lumpy batter is okay. Over-mixing will lead to a dense coating.
• Serve Immediately: Tempura vegetables are best enjoyed fresh and crispy. They tend to lose their crispiness after sitting for too long.

Conclusion

This Air Fryer Tempura Vegetables recipe is a fantastic way to enjoy a beloved dish with fewer calories and less oil. By utilizing the air fryer, you get all the crispy texture and flavor of traditional deep-fried tempura, but in a healthier, lighter version. Serve them as an appetizer, snack, or side dish, and enjoy the wonderful combination of crunchy, flavorful vegetables. Plus, the dipping sauce adds an extra layer of deliciousness, making this a dish everyone will love.

Additional Information

Total Time: 35 minutes
Prep Time: 15 minutes
Active Time: 20 minutes
Resting Time: 0 minutes
Cuisines: Japanese, Asian
Course: Appetizer, Snack, Side Dish
Servings: 4
Calories: 150-200 per serving

Now you can enjoy crispy, healthy air fryer tempura vegetables in no time! This easy-to-make recipe brings the flavors of Japan right into your kitchen without the extra calories of traditional frying.

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.