Vegetable Tempura

I’m a big fan of vegetable tempura. I was first introduced to it by the family of a student I tutored in high school. They were big sushi fans and took me out with the family to try it out. I fell in love immediately and have been a fan since.

Having vegetable tempura can be a great snack or a side dish.

Vegetable Tempura Recipe

Here’s a recipe I found in one of our cook books. I changed it a tad to include our preferences. While I like mushroom, they don’t always turn out quite right. Carrots and Broccoli tend to do better for me.

Time: 45 minutes


  • Vegetable Oil for deep frying
  • 1/4 cup soy sauce
  • 1/4 cup of water
  • 1 Tbsp minced fresh ginger
  • 1 Tsp minced garlic
  • 1 Tsp rice vinegar
  • 2 lbs of vegetables (broccoli, zucchini, mushroom, carrots)
  • 1 egg yolk
  • 1 1/2 cups ice water
  • 2 cups all-purpose flour


  • Fill saucepan with vegetable oil until it’s about 3-4 inches deep
  • Turn heat to medium-high
  • Combine the soy sauce, water, ginger, garlic, and vinegar for dipping sauce
  • Peel the broccoli, slice the zucchini, cut mushrooms, and slice the carrots
  • Dry the vegetables
  • Mix egg yolk and the ice water in a bowl, beat very well.
  • Mix in 1 cup of the flour with the egg and water
  • Place the vegetables one at a time into the remaining flour and then dip into the batter mix
  • Fry each piece until they’re golden
  • Drain on paper towels

Serve shortly after cooking with your dipping sauce; makes about 4 servings

Eating Vegetable Tempura

What are some of your favorite vegetables to eat tempura style? Are your kids fans of it? If so, which ones are their favorites?

Photo Credit: norwichnuts