Vegetable Tempura Recipe – Light, Golden, and Perfectly Crunchy

Difficulty:

3/5

Serves:

4 PEOPLE

Prep Time:

15 minutes

Vegetable Tempura Recipe

his Vegetable Tempura recipe brings together fresh, seasonal vegetables with a delicate, airy batter that crisps to perfection. Served with a dipping sauce featured in Everyday Excellent Chicken Yakitori, this dish transforms everyday vegetables into a show-stopping appetizer. Whether you’re preparing a weeknight snack or a party platter, this recipe is an easy way to bring Japanese flavors into your kitchen.

The Inspiration

Tempura has a rich history in Japanese cuisine, introduced in the 16th century by Portuguese missionaries and adapted over time into a beloved Japanese cooking technique. The art of tempura emphasizes fresh, high-quality ingredients lightly coated in a batter that crisps while preserving the natural flavor and texture of the vegetables. Host Vanessa Gianfrancesco’s Vegetable Tempura elevates this classic dish with a modern twist, pairing traditional tempura vegetables with a dipping sauce derived from her Chicken Yakitori recipe. The inspiration behind this dish is both cultural and practical: it is a quick, elegant appetizer that highlights the delicate flavors of fresh vegetables while introducing home cooks to authentic Japanese techniques.

Ingredients

1 medium carrot, sliced diagonally
½ small head broccoli, cut into florets
1/2 bunch enoki mushrooms, split into 4 bunches
1/2 cup (120ml) cornstarch
1 cup (240ml) all-purpose flour
1 1/2 cups (360ml) cold soda water
1 tsp (4.9ml) salt
1 large egg
Canola oil for deep frying
Sauce from Chicken Yakitori, for dipping (see recipe)

Methods

In a large heavy bottomed pot or wok, heat enough oil for deep frying to 350 F (177 C).
Whisk together the flour and salt in a large bowl. In a medium bowl, whisk the egg and then stir in the soda water. Add the wet ingredients to the dry ingredients and stir to combine – the mixture should still be lumpy.
Toss the vegetables with the cornstarch in a large bowl to coat. Working in small batches so as not to crowd the hot oil, dip vegetables in the tempura batter and then carefully lower into the hot oil, swinging veggies back and forth as you lower them into the oil to let the crust start to form. Fry for 2-4 minutes, or until the batter starts to turn golden (the mushrooms will fry faster than the carrot and broccoli). Transfer to a paper towel lined tray to drain.
Serve with leftover sauce from Chicken Yakitori.

Serving Suggestions

Vegetable Tempura is perfect as an appetizer, small plate, or side dish. Serve freshly fried tempura with dipping sauce in small bowls for guests to enjoy at parties or casual dinners. Pair this dish with steamed rice, a fresh cucumber salad, or sushi rolls for a complete Japanese-inspired meal. For a modern twist, serve with a tangy ponzu or spicy mayo alongside the Yakitori sauce. Vegetable Tempura also works beautifully as part of a tapas-style spread, where the crisp textures and light flavors contrast with richer dishes like grilled meats or seafood. Garnish with a sprinkle of sesame seeds or fresh scallions to add a final touch of color and flavor

Final Thoughts

This Vegetable Tempura recipe is a celebration of light, crisp textures and vibrant flavors. The combination of carrots, broccoli, and enoki mushrooms ensures each bite is visually appealing and deliciously crunchy. Served with a dipping sauce inspired by Chicken Yakitori, this recipe is a perfect appetizer for entertaining or a quick indulgence for yourself. By following this recipe, home cooks can recreate authentic Japanese tempura in their own kitchen while enjoying a dish that feels both elegant and approachable. The delicate, airy batter elevates simple vegetables into a dish worthy of a restaurant menu while remaining easy to prepare and satisfying to share.

Find more recipes from Everyday Excellent here!