If you like crispy, crunchy vegetable snacks, tempura vegetables will become your thing fast. It is a great way to sneak more vegetables into your day, or convince the kids to take at least one bite. And the best part is how easy it actually is. I know, tempura sounds a little intimidating at first glance, but it really is not.
Before we go any further, I can already sense the question coming.
What Are Tempura Vegetables?
Tempura vegetables are simply your favourite veggies dipped in a light, airy batter and fried until golden and crispy. That’s it. No secret chef trick, no fancy equipment hiding behind the curtain. Because it is that simple and easy.
The magic is all in the batter. Unlike a heavy breading, tempura batter is thin, and it fries up into a delicate crunch that shatters the moment you bite into it. Crispy on the outside, tender and warm on the inside. It is what makes vegetables taste exciting again.
This is originally a Japanese cooking method, but it has become a favourite way to dress up vegetables everywhere. And once you try it, you will understand why tempura is so addictive.
So no, tempura vegetables are not some fancy restaurant-only situation. It is just veggies, a simple batter, and a hot pan of oil doing all the work.
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Why You’ll Love This Tempura Vegetables Recipe
This recipe only needs your favourite vegetables, washed and dried, and a handful of simple ingredients for the batter. That is really all there is to it.
Kids love these, which makes them a sneaky way to get more veggies onto their plate. They are also a fun addition to a dinner party or a simple side dish alongside grilled meat or a burger. Honestly, once tempura vegetables are on the table, nobody is asking for fries.
What You’ll Need for Tempura Vegetables
Your favourite vegetables – You can use broccolini, snap peas, green beans, and sweet potatoes all work well here. Wash and dry them well so no extra moisture gets into the batter. If you are using sweet potatoes, peel them and slice into half inch rounds or strips. Smaller vegetables can be left whole.
Tempura batter – You need flour, cornstarch, and spices. I use salt, black pepper, and a bit of onion or garlic powder. Feel free to spice it up if that is more your style.
Sparkling water – Don’t skip this one. The bubbles are what give tempura batter its light, airy texture and that perfect crisp.
Light olive oil – This is what you will fry the vegetables in. You want about an inch of oil in a large pan, enough to come halfway up the vegetables so they can be flipped as they cook.
Ceramic pan or Dutch oven works great here. Both are easy to clean and give you nice, even heat.
Cooling Rack – I highly recommend using a cooling rack to transfer the fried tempura over. That will help a proper air flow and prevent the tempura from getting soggy. Plus, it is such a handy tool in your kitchen (like for when you bake cookies or make crispy cutlets).
Crispy Tempura Vegetables (Easy Batter Recipe)
Course: SidesCuisine: JapaneseDifficulty: Medium4
servings5
minutes10
minutes15
minutesCrispy tempura vegetables - Learn how to make the perfect light tempura batter for veggies everyone will love.
Ingredients
300-400g mixed vegetables (broccolini, green beans, snap peas)
- For tempura batter
1 cup flour
3 tablespoons cornstarch
1 cup sparkling water
⅛ teaspoon onion powder
½ cup light olive oil, for frying
½ teaspoon baking powder
Salt and black pepper to taste
How to Make Tempura Vegetables at Home
- Wash and dry the vegetables well and set them aside while you make the batter.
- In a large bowl, whisk together the flour, cornstarch and baking powder.
- Add the salt, black pepper, and onion powder, and mix well.
- Slowly pour in half of the sparkling water and whisk to combine.
- Add the remaining water a little at a time. The batter should be thin and bubbly, not thick.
- Heat the light olive oil in a pan over medium high heat. To check if it is ready, drop a little batter in. If it sizzles right away, you are good to go.
- Dip each vegetable piece into the batter, letting the excess drip off, then place it into the hot oil. Do not overcrowd the pan or they will not fry evenly.
- Fry for about a minute per side, until golden.
- Transfer to a baking rack to keep everything crispy. Skip the paper towels, since they trap steam and make the coating soggy.
- Repeat with the remaining vegetables and batter.
- Finish with a sprinkle of kosher salt while they are still warm.
How to Serve Tempura Vegetables
These are so flexible when it comes to serving. I love them on their own with a spicy mayo, lime crema, or whatever dip you have on hand. Honestly, they are good enough to eat plain too.
They also make a great side next to a homemade burger, a fun veggie twist on fish and chips, or a shareable snack for a party tray.
Tempura Vegetables FAQ
Can I use frozen vegetables?
I wouldn’t recommend that. Fresh vegetables work the best here. Frozen vegetables hold extra moisture, which can make the batter slide off or turn soggy instead of crispy.
Why is my batter not crispy?
Usually it means the batter sat too long before frying, or the oil was not hot enough. Mix the batter right before you fry and always test with a drop first.
Can I make the batter ahead of time?
It is best made fresh, because the sparkling water loses its bubbles over time, and that fizz is what keeps the batter light.
How do I keep leftovers crispy?
Reheat in the air fryer or oven for a few minutes. The microwave will make them soft, so skip that one if crispiness matters to you.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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