Tempura Vegetables

Tempura is a Japanese dish of deep-fried vegetables or seafood. The vegetables are coated in a light batter and then deep-fried. Tempura is usually served with a dipping sauce.


  • 1 cup (250 ml) iced water
  • 1 egg
  • 1 cup (150 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon (15 ml) vegetable oil
  • 1/2 teaspoon baking soda
  • 1 tablespoon (15 ml) rice vinegar
  • Vegetables of your choice (such as broccoli, carrots, sweet potato, etc.), cut into bite-sized pieces


  1. In a large bowl, whisk together iced water, egg, flour, salt, and baking powder.
  2. Heat oil in a large frying pan over medium heat.
  3. In a small bowl, whisk together baking soda and rice vinegar.
  4. Dip the vegetables into the batter, then into the hot oil. Fry until golden brown.
  5. Remove from the oil and drain on paper towels. Serve with the dipping sauce.

Potential changes & improvements

  • You could use any type of flour for the batter, such as gluten-free flour or whole wheat flour.
  • The vegetables can be cut into any size or shape you like.
  • You could also add some spices to the batter, such as cayenne pepper or garlic powder.

What other food works well with

Tempura vegetables go well with rice and other Japanese dishes.

Common Mistakes

  • Not whisking the batter well enough, resulted in a lumpy batter.
  • Not heating the oil hot enough, resulting in soggy tempura.
  • Not draining the tempura on paper towels, resulting in oil-soaked tempura.

Nutritional Information

This recipe is high in carbohydrates and fat.


Egg, gluten, soy

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