Best 10 Vegetable Tempura Recipes

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Embark on a culinary journey to discover the art of tempura, a beloved Japanese dish that elevates vegetables to new heights. Tempura, meaning "batter-fried," transforms humble ingredients like eggplant, carrot, and green beans into crispy, golden delights. This article presents a collection of three delectable tempura recipes that showcase the versatility of this technique. From the classic Vegetable Tempura to the unique Sweet Potato Tempura and the savory Shrimp and Vegetable Tempura, each recipe offers a distinct taste experience. Whether you're a seasoned tempura enthusiast or a curious home cook seeking a new culinary adventure, these recipes will guide you through the process of creating this iconic dish in your own kitchen. Get ready to tantalize your taste buds and impress your loved ones with these irresistible tempura creations.

Here are our top 10 tried and tested recipes!

VEGETABLE TEMPURA



Vegetable Tempura image

Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.

Provided by Jamie Oliver

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)
Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper

Steps:

  • Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
  • Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
  • Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
  • Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

VEGETABLE TEMPURA



Vegetable Tempura image

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories     Appetizers and Snacks     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Steps:

  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
  • Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
  • Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
  • Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

BAKED VEGETABLE TEMPURA



Baked Vegetable Tempura image

This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!

Provided by deb

Categories     Appetizers and Snacks     Beans and Peas

Time 41m

Yield 4

Number Of Ingredients 15

2 cups panko bread crumbs
salt to taste
2 eggs
1 cup broccoli florets
1 cup cauliflower florets
1 sweet potato, cut into 1/4-inch slices
1 small squash, cut into 1/4-inch slices
1 onion, sliced 1-inch thick and separated into rings
10 green beans, trimmed
¼ cup all-purpose flour
½ cup soy sauce
¼ cup water
2 tablespoons rice vinegar
2 teaspoons white sugar
2 green onions, finely chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
  • Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
  • Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
  • Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
  • Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 91.2 g, Cholesterol 93 mg, Fat 4.9 g, Fiber 8.9 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 2203 mg, Sugar 14.6 g

VEGETABLE TEMPURA



Vegetable Tempura image

Provided by Mark Bittman

Categories     brunch, lunch, quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Neutral oil, such as canola or grapeseed, for deep-frying
1/2 cup flour, plus more for dredging
2 egg yolks
24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
Salt and black pepper
1 lemon, cut into quarters, optional
Soy sauce, optional

Steps:

  • Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
  • Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 11 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1826 milligrams, Sugar 32 grams, TransFat 0 grams

EXTRA-CRISP VEGETABLE TEMPURA



Extra-Crisp Vegetable Tempura image

Club soda gives the batter a lighter texture so this tempura fries up extra crisply.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

1 large egg yolk
1/2 teaspoon coarse salt
1 1/2 cups cold club soda
1 1/4 cups rice flour (or 2 1/4 cups cornstarch)
Safflower oil for frying
Vegetables such as asparagus, bell pepper, and eggplant

Steps:

  • Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
  • Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.

EASY CHICKEN AND VEGETABLE TEMPURA



Easy Chicken and Vegetable Tempura image

You don't have to go to a Japanese restaurant for fresh, crispy tempura. Make it yourself with this delicious recipe!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

1/4 cup honey
1/4 cup soy sauce
1 tablespoon chili garlic sauce
1 egg
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon salt
1 1/4 cups cold water
2 cups vegetable oil
1 red bell pepper, cut in thin strips
1 bunch broccoli florets and stalks, cut into 4-inch pieces (about 3/4 lb)
3/4 lb boneless skinless chicken breast, cut into long thin strips
3 green onions, thinly sliced on the bias

Steps:

  • Heat oven to 200°F. Line large plate with several paper towels; set aside. Line rimmed baking sheet with cooking parchment or foil; set aside.
  • In small bowl, mix honey, soy sauce and chili garlic sauce; set aside.
  • In large bowl, beat egg with whisk or fork. Beat in flour, cornstarch, salt and cold water.
  • In 5-quart Dutch oven or 10-inch straight-sided skillet, heat oil over medium heat to 375°F. Dip bell pepper and broccoli into batter; let excess batter drip back into bowl. Cook in single layer in hot oil 3 to 4 minutes, turning once, until coating is crisp and golden brown. Drain on paper towel-lined plate, then transfer to pan and place in oven to keep warm. Wait for oil to reach 375°F again between batches.
  • Dip chicken pieces into batter; let excess batter drip back into bowl. Cook chicken, in batches if necessary, in hot oil 4 to 5 minutes, turning once, until coating is crisp and golden brown and chicken is no longer pink in center. Top chicken and vegetables with green onions; serve with sauce.

Nutrition Facts : Calories 720, Carbohydrate 53 g, Cholesterol 75 mg, Fat 8 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 22 g, TransFat 0 g

VEGAN VEGETABLE TEMPURA



Vegan Vegetable Tempura image

Provided by Elaine Louie

Categories     dinner, lunch

Time 3h30m

Yield 2 servings

Number Of Ingredients 13

For the dipping sauce:
1/2 ounce dried kelp (kombu)
1 dried shiitake mushroom
1 tablespoon mirin (available in Asian markets and some supermarkets)
1 tablespoon light-colored soy sauce
1 tablespoon peeled, grated daikon
1/2 teaspoon peeled grated ginger
For the tempura:
Vegetable oil, for frying
1 cup sifted cake flour plus 2 tablespoons, plus 1/2 cup or as needed for dipping
Four to five 1/3-inch thick slices zucchini, ends trimmed
Four to five 1/3-inch thick slices slender Asian eggplant, ends trimmed
Four to five 1/4-inch thick slices yam, peeled or unpeeled, ends trimmed

Steps:

  • For the dipping sauce: Combine kelp and shiitake mushroom in a small bowl. Add 1 cup cold water and allow to soak for 3 hours. Strain and set the clear, amber liquid aside; discard kelp and mushroom. Pour mirin and light-colored soy sauce in a small pot over medium-high heat, and bring to a boil. Add 1/2 cup of the soaking liquid from the kelp and mushroom. Remove from heat, and set aside. In a separate bowl, mix the daikon and ginger; set aside.
  • For the tempura: Pour oil into a large wok or pot so that the oil is two inches deep. Heat over medium-high heat until oil is 350 degrees. Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
  • Pour 1 cup ice-cold water into a medium bowl. Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly. Place about 1/2 cup cake flour into another bowl. Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
  • Fry the vegetables in batches to be sure they are not crowded. Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes. Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean. Transfer to the baking sheet to drain. Continue until all the vegetables are fried.
  • To serve, place a paper napkin in the center of a platter, and arrange the vegetables on the platter. Pour off excess moisture from grated daikon and grated ginger. Place daikon and ginger mixture in the center of the dipping sauce, arranged as a little pointed mound. Serve tempura with dipping sauce.

VEGETABLE TEMPURA



Vegetable Tempura image

So easy and healthier than regular fried foods. Try any vegetables, these are just my personal favorite for tempura. Itadakimatsu! (bon apetit!)

Provided by hipbonez

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup water, COLD (its very important that it's cold!)
1 cup flour
2 teaspoons salt
1/3 cup oil (1/2 may be needed)
1 medium eggplant, peeled and sliced in disks (about 8 pieces)
1 zucchini, peeled and sliced in disks (about 8 pieces)
1 onion, sliced in disks (about 4)
1 sweet potato, peeled and sliced into disks (about 8)

Steps:

  • Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil).
  • Place in freezer.
  • Prepare vegetables by peeling and slicing.
  • Pour the oil into a pan and heat over medium heat.
  • When oil is hot, dip veggies in batter then oil.
  • Fry until lightly browned.
  • Do small amounts at a time. It will be less messy and much easier to manage.

VEGETABLE TEMPURA WITH GINGER DIPPING SAUCE



Vegetable Tempura With Ginger Dipping Sauce image

Number Of Ingredients 13

GINGER DIPPING SAUCE:
1/3 cup shredded fresh ginger (use the large holes of a box grater)
1/2 cup Japanese soy sauce
1/4 cup sweet sherry, such as oloroso
1/4 cup rice vinegar
1 tablespoon packed light brown sugar
VEGETABLE TEMPURA:
1 1/2 pounds assorted vegetables, such as broccoli, cauliflower, small white mushrooms, red or green bell peppers, scallions, and sweet potatoes
1 cup , white rice flour, (available at natural foods stores) or all-purpose flour
1/4 teaspoon baking powder
3/4 cup ice water
1 large egg, beaten
vegetable shortening or vegetable oil for deep-frying

Steps:

  • 1. TO MAKE THE SAUCE: Place the ginger in a clean kitchen towel. Squeeze and wring the ginger over a bowl to extract the juice. Discard the pulp. You should have 2 tablespoons ginger juice. 2. In a small, nonreactive saucepan, bring the soy sauce, sherry, vinegar, and brown sugar to a boil over high heat and cook for 1 minute. Let cool completely. Stir in the ginger juice. (The sauce can be prepared up to 8 hours ahead, covered, and kept at room temperature.) 3. TO MAKE THE TEMPURA: Prepare the vegetables as follows: Broccoli and cauliflower: Cut into 1-inch florets. Red or green bell peppers: Discard seeds, ribs, and stems. Cut into 1/2-inch-wide by 2-inch-long strips. Scallions: Cut off the green tops, leaving about 1 inch attached to the white portion. Save the green tops for another use. Sweet potatoes: Peel and cut into 1/8-inch-thick rounds. 4. In a medium bowl, whisk the rice flour and baking powder to mix. Add the ice water and egg and stir just until combined (do not overmix) 5. Preheat the oven to 200°F. Place a large wire cake rack on a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. Working in batches, dip the vegetables in the batter, shaking off excess batter. Deep-fry until golden, 2 to 3 minutes. Transfer the vegetables to the wire rack to drain, and keep warm in the oven while frying the rest. If the batter thickens on standing, thin with a little water. Serve the tempura immediately, with the dipping sauce.

Nutrition Facts : Nutritional Facts Serves

VEGETABLE TEMPURA



Vegetable Tempura image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 1

Number Of Ingredients 11

Vegetable oil
Zucchini, sliced into 1/2-inch slices
Broccoli florets
Flour
Carrots, 1/4-inch dice
Cauliflower florets
Tempura batter
2 scallions, sliced
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 tablespoon ginger, grated

Steps:

  • Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.
  • Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables.

Tips:

  • Select fresh vegetables: Choose vegetables that are crisp and vibrant in color. Avoid wilted or bruised vegetables.
  • Cut vegetables uniformly: Cut vegetables into uniform-sized pieces to ensure even cooking. This will also help the tempura batter to adhere properly.
  • Use a light touch when mixing the batter: Overmixing the batter will result in tough tempura. Mix just until the ingredients are combined.
  • Keep the batter cold: A cold batter will help the tempura to stay crispy. If the batter becomes too warm, it will become runny and the tempura will be greasy.
  • Fry the tempura in hot oil: The oil should be hot enough to sizzle when the tempura is added. This will help the tempura to cook quickly and evenly.
  • Do not overcrowd the pan: Frying too much tempura at once will lower the temperature of the oil and the tempura will not cook properly.
  • Drain the tempura on paper towels: This will help to remove excess oil from the tempura.
  • Serve the tempura immediately: Tempura is best served hot and crispy. It can be accompanied by a dipping sauce, such as tempura sauce, soy sauce, or ponzu sauce.

Conclusion:

Vegetable tempura is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to enjoy fresh vegetables and can be easily customized to your liking. With a little practice, you can make perfect vegetable tempura at home.

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