Tempura Vegetables

Tempura Vegetables
Staff Writer

Zac Williams


Tempura may be the distant relative of the french fry. The Japanese have long enjoyed the crispy, crunchy taste of fresh vegetables coated with a fluffy batter.


In a large bowl, mix the flour, cornstarch, baking powder, and salt. Add the egg yolk and club soda last. Whisk to form a smooth batter.

Preheat the peanut oil to 375 degrees in a heavy pot or deep fryer.

Dip the vegetables in the batter, shaking off excess. Then fry in small batches for about 2-3 minutes until puffy, golden, and cooked through. Drain on paper towels.

Sprinkle with toasted sesame seeds. Serve the tempura with Wasabi Garlic Mayonnaise for dipping.


Calories per serving:

1,150 calories

Dietary restrictions:

High Fiber Vegetarian, Dairy Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 81g 125%
  • Carbs 98g 33%
  • Saturated 14g 71%
  • Fiber 9g 36%
  • Sugars 7g
  • Monounsaturated 37g
  • Polyunsaturated 26g
  • Protein 13g 26%
  • Cholesterol 92mg 31%
  • Sodium 2,354mg 98%
  • Calcium 1,112mg 111%
  • Magnesium 82mg 21%
  • Potassium 1,331mg 38%
  • Iron 5mg 26%
  • Zinc 2mg 12%
  • Phosphorus 1,648mg 235%
  • Vitamin A 647µg 72%
  • Vitamin C 81mg 135%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 102µg 26%
  • Vitamin B12 0µg 3%
  • Vitamin D 1µg 0%
  • Vitamin E 13mg 66%
  • Vitamin K 58µg 73%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.