Tempura Vegetables

Staff Writer
Tempura Vegetables
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.

Deliver Ingredients


  • ¾ cup flour
  • ¼ cup cornstarch
  • 2 tablespoons baking powder
  • 1 teaspoon sea salt
  • 1 egg yolk
  • ¾ cup club soda, chilled
  • Peanut oil, for frying  
  • 2 large carrots, sliced into small sticks
  • 1 Idaho potato, sliced into small sticks
  • 1 onion, sliced and separated into rings
  • 1 cup mushrooms
  • 1 cup broccoli florets
  • Toasted sesame seeds
  • Wasabi Garlic Mayonnaise, for dipping


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.

Tempura Shopping Tip

Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.

Tempura Cooking Tip

Oil and water do not mix – make sure the food being fried is dry before going into the oil.