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Vegetable Tempura
5 from 3 votes

Vegetable Tempura

This Vegetable Tempura is so quick and easy to make. It’s crispy, light, and perfect for any side dish!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Side Dish, Appetizer
Cuisine: Japanese

Ingredients

  • 1 medium sweet potato sliced into approximately ⅛ inches
  • 1 zucchini sliced into approximately ⅛ inches
  • 5 oyster mushrooms sliced into approximately ⅛ inches
  • 1 crown broccoli cut into florets
  • 4-6 asparagus
  • 1 handful imitation crab optional
For the Tempura Batter
  • 1 cup all-purpose flour
  • 1 egg
  • 1 cup water ice cold

Instructions

    Cup of Yum
  1. Prepare the vegetables by washing the vegetables, then slicing sweet potatoes, zucchini, and mushrooms into approximately ⅛ inch slices and cutting the broccoli into florets. The asparagus can be kept whole, just remove the woody ends.
  2. Add oil to a large Dutch oven or heavy-bottomed pot and bring it up to 340F/170C.
  3. Prepare the tempura batter by mixing together the flour, egg, and ice water.
  4. Add the batter-coated vegetables into the hot oil and allow the vegetables to cook for 3 to 4 minutes in small batches.
  5. Transfer the fried vegetables to a cooling rack over top of a sheet pan to cool. Between batches, skim the crumbs in the oil with a fine-mesh strainer.
  6. Enjoy immediately or store in an airtight container once cooled.