Ensure your vegetables are thoroughly dried before dipping them in the batter for optimal crispness. Keep the club soda chilled until ready to use; cold liquids help create a lighter batter. Don't overcrowd the pan when frying; fry in batches to maintain oil temperature and prevent soggy tempura. For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Serve with your favorite dipping sauce, such as soy sauce with grated ginger, or a sweet chili sauce.
Tempura for Vegetables
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING4 People
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VIEWS12
Delight in the airy crispness of homemade tempura vegetables! This simple yet elegant dish transforms ordinary veggies into a light and flavorful indulgence, perfect as an appetizer or a vibrant side.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Fiber1 g
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Protein4 g
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Saturated Fat0 g
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Sodium188 mg
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Sugar0 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the flour, baking soda, baking powder, and salt. (2 minutes)
02
StepAdd the sesame oil and soy sauce to the dry ingredients. (1 minute)
03
StepGently pour in the chilled club soda. Mix lightly with chopsticks or a fork until just combined. The batter should be loose and slightly lumpy; avoid overmixing. (3 minutes)
04
StepHeat vegetable oil in a deep fryer or large pot to 350°F (175°C).
05
StepDip the vegetables, one at a time, into the tempura batter, ensuring they are lightly coated.
06
StepCarefully place the battered vegetables into the hot oil, being careful not to overcrowd the fryer.
07
StepFry for 2-3 minutes, or until the tempura is golden brown and crispy.
08
StepRemove the tempura vegetables with a slotted spoon and place them on a wire rack to drain excess oil. (2 minutes)
09
StepServe immediately and enjoy!
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Mikel Ratke
Jun 24, 2025The tip about using ice-cold club soda is a game-changer! It makes such a difference in the texture of the batter.
Gillian Hammes
Jun 14, 2025Thank you for sharing this recipe! It's now a staple in my kitchen.
Naomi Howe
Jun 11, 2025I used gluten-free flour, and it worked perfectly. Great recipe for people with dietary restrictions!
Wilfrid Bashirian
Jun 8, 2025My kids, who usually don't like vegetables, devoured these!
Dixie Funk
Jun 7, 2025This recipe is fantastic! The batter is so light and crispy. My family loved it!
Karlie Hegmann
Jun 7, 2025Easy to follow and delicious. I added a pinch of cayenne pepper to the batter for a little kick.
Dax Muller
Jun 3, 2025I found the batter a little thin, so I added a tablespoon more of flour. It turned out great!
Reyna Olson
Jun 2, 2025I've tried other tempura recipes before, but this one is by far the best. The vegetables came out perfectly cooked and not greasy at all.