Easy Homemade Vegetable Tempura
Easy homemade vegetable tempura recipe with crispy batter and healthy substitutions. Make authentic Japanese tempura at home in 35 minutes.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup ice-cold water
- 1 large egg yolk
- 2 medium zucchini, sliced lengthwise into 1/4-inch strips
- 2 medium Japanese eggplants, sliced into 1/4-inch rounds
- 8 ounces fresh shiitake mushrooms, halved
- 1 red bell pepper, cut into 1-inch wide strips
- 4 ounces fresh green beans, trimmed and left whole
- 2 quarts vegetable oil for frying
- 1/3 cup low-sodium tamari or soy sauce
- 2 tablespoons mirin or honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon wasabi powder
- 2 tablespoons freshly grated ginger root
- 1 green onion, thinly sliced for garnish
Instructions
- 1
Combine all-purpose flour, cornstarch, baking powder, and sea salt in a large mixing bowl and whisk together thoroughly.
- 2
Pour ice-cold water and egg yolk into the dry ingredients and stir gently with chopsticks or a fork until just barely combined—the batter should remain lumpy and thick.
- 3
Prepare your dipping sauce by whisking together tamari, mirin, rice vinegar, and wasabi powder in a small bowl, then stir in the freshly grated ginger and set aside.
- 4
Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350°F, using a thermometer to monitor temperature accurately.
- 5
Working with just a few pieces at a time, dip vegetables into the batter, coating thoroughly, then carefully place them into the hot oil.
- 6
Fry the coated vegetables until they turn light golden brown and the batter becomes crispy, about 3 to 4 minutes, turning halfway through cooking.
- 7
Remove the fried tempura using a slotted spoon or spider strainer and transfer to a paper towel-lined plate to drain excess oil.
- 8
Maintain the oil temperature between 340°F and 360°F throughout cooking, allowing a minute or two between batches for the oil to return to temperature.
- 9
Arrange the finished tempura on a serving platter and garnish with thinly sliced green onion.
- 10
Serve immediately while the coating is still crackling and crispy, alongside the prepared dipping sauce on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | half whole wheat flour and half all-purpose flour | Increases fiber content and adds whole grain nutrition while maintaining the light, crispy texture when combined with all-purpose flour |
| vegetable oil | avocado oil | Avocado oil has a higher smoke point and contains heart-healthy monounsaturated fats compared to standard vegetable oil |
| mirin | coconut aminos or additional rice vinegar with a touch of maple syrup | Reduces refined sugar content while maintaining sweetness and umami depth in the dipping sauce |
| egg yolk | 1 tablespoon of aquafaba (chickpea liquid) | Creates a vegan-friendly option that binds ingredients equally well and reduces cholesterol |
| regular soy sauce or tamari | coconut aminos | Lower sodium content reduces overall salt intake while providing similar umami and salty notes |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 348 |
| Total Fat | 16g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 420mg |
| Carbohydrates | 44g |
| Fiber | 7g |
| Sugar | 4g |
| Protein | 9g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
