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Vegetable Tempura Recipe


The Art of Making Vegetable Tempura: A Delicious and Crispy Recipe

Vegetable tempura is a popular Japanese dish that has gained international recognition for its crispy and flavorful nature. This deep-fried delight is not only a treat for the taste buds but also a feast for the eyes. The combination of fresh vegetables coated in a light and airy batter creates a dish that is both visually appealing and satisfyingly crunchy. In this article, we will explore the art of making vegetable tempura, from selecting the right vegetables to mastering the perfect batter and frying technique.

The Origins of Tempura

Tempura, as we know it today, has its roots in Portuguese cuisine. The dish was introduced to Japan by Portuguese traders in the 16th century, during the time of the Portuguese colonization of Nagasaki. The Portuguese brought with them a technique of deep-frying fish and vegetables, which eventually evolved into the beloved Japanese tempura we enjoy today.

Tempura quickly became a popular dish in Japan, with its light and crispy texture appealing to the Japanese palate. Over time, the dish underwent further refinement and became a staple in Japanese cuisine, often served as a main course or as a side dish in traditional meals.

Choosing the Right Vegetables

The key to a successful vegetable tempura lies in selecting the right vegetables. It is important to choose vegetables that are firm and have a low water content, as this will prevent the batter from becoming soggy during frying. Some popular choices for vegetable tempura include:

  • Zucchini
  • Eggplant
  • Sweet potato
  • Mushrooms
  • Broccoli
  • Carrots

These vegetables not only hold their shape well during frying but also offer a variety of flavors and textures that complement the crispy batter.

The Perfect Tempura Batter

The secret to a light and crispy tempura batter lies in its simplicity. The batter is made by combining cold water, flour, and sometimes a touch of baking soda. The use of cold water is crucial, as it helps create a delicate and airy texture when combined with the flour.

Here is a simple recipe for tempura batter:

  • 1 cup all-purpose flour
  • 1 cup ice-cold water
  • 1/2 teaspoon baking soda (optional)
  • A pinch of salt

To prepare the batter, simply whisk the flour, cold water, baking soda, and salt together until smooth. It is important not to overmix the batter, as this can result in a dense and heavy coating. The batter should have a slightly lumpy texture, which adds to the overall crispiness of the tempura.

The Art of Frying

Proper frying technique is essential to achieve the perfect vegetable tempura. Here are some tips to ensure your tempura turns out light and crispy:

  • Use a deep pot or a wok to allow for ample oil and prevent splattering.
  • Heat the oil to around 350°F (175°C) for optimal frying temperature.
  • Dip the vegetables into the batter, allowing any excess batter to drip off.
  • Carefully place the battered vegetables into the hot oil, one at a time, to avoid overcrowding the pot.
  • Fry the vegetables until they turn golden brown, usually around 2-3 minutes.
  • Remove the vegetables from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil.

It is important to note that the frying time may vary depending on the size and thickness of the vegetables. It is recommended to fry a few pieces at a time to maintain the oil temperature and ensure even cooking.

Serving and Enjoying Vegetable Tempura

Vegetable tempura is best enjoyed immediately after frying, while it is still hot and crispy. Traditionally, tempura is served with a dipping sauce called tentsuyu, which is made from a combination of soy sauce, mirin (a sweet rice wine), and dashi (a Japanese fish stock). The tentsuyu adds a savory and umami flavor to the tempura, enhancing its overall taste.

Tempura can be served as an appetizer, a side dish, or even as a main course when accompanied by a bowl of steamed rice and miso soup. The combination of the crispy tempura and the soft, fluffy rice creates a delightful contrast of textures.


Vegetable tempura is a versatile and delicious dish that showcases the art of Japanese cuisine. By selecting the right vegetables, mastering the perfect batter, and employing proper frying techniques, you can create a tempura that is light, crispy, and bursting with flavor. Whether enjoyed as an appetizer or a main course, vegetable tempura is sure to satisfy even the most discerning palate. So why not try your hand at making this delightful dish and experience the joy of crispy, golden-brown perfection?

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Lisa is a renowned chef and the proud owner of MyJhola, a unique online culinary haven. Her passion for the culinary arts is evident in every dish she crafts and every word she pens on her blog. With an innate ability to weave traditional techniques with modern twists, Lisa's creations are a testament to her expertise and love for food.By shedding light on the sources and uses of raw materials and imparting invaluable cooking tips, Lisa ensures that her readers are not just satiated but also enlightened. Each dish she showcases is a story, a journey she invites her readers to embark upon.

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