Borani Banjan (Eggplant with Yogurt)
A bright Afghanistan vegetarian dish centered on eggplant.
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Party Food
Make light and crispy Japanese Vegetable Tempura at home with fresh vegetables coated in a delicate tempura batter and fried until golden.
About
Japanese Vegetable Tempura is a popular dish made by coating fresh vegetables in a light, airy batter and frying them until crisp and golden. The secret to good tempura is keeping the batter cold and avoiding overmixing it.
This recipe uses sweet potato, zucchini, bell pepper, eggplant and mushrooms, but you can use other vegetables according to your preference. The tempura is served immediately with a light dipping sauce.
Vegetable Tempura makes a delicious appetizer, snack or side dish and is best enjoyed while hot and crispy.
Nutrition Facts
Calories
280
Fat
12.00g
Carbs
38.00g
Protein
5.00g
Fiber
4.00g
Sugar
5.00g
Ingredients
19 Items
Scale to:
For the Vegetables
1 small sweet potato, thinly sliced
1 small zucchini, thinly sliced
1 small eggplant, sliced
1 small red bell pepper, sliced
8 button mushrooms
1 small carrot, thinly sliced
For the Tempura Batter
1 cup all-purpose flour
½ cup cornflour
1 teaspoon baking powder
½ teaspoon salt
1 cup very cold sparkling water
For Frying
Vegetable oil for deep frying
For the Dipping Sauce
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon mirin or rice vinegar
1 teaspoon sugar
½ teaspoon grated ginger
For Garnishing
Spring onions, finely chopped
Sesame seeds, optional
Tags
vegetable tempurajapanese tempuraveg tempurajapanese vegetable recipecrispy tempuratempura batter
Instructions
Follow along step-by-step.
Step 1: Prepare the Vegetables
1
Wash all the vegetables thoroughly. Peel the sweet potato if desired. Slice the sweet potato into thin rounds. Slice the zucchini. Slice the eggplant. Cut the bell pepper into medium-sized strips. Slice the carrot thinly. Keep the mushrooms whole or cut large mushrooms in half.
Step 2: Dry the Vegetables
2
Place the prepared vegetables on a clean kitchen towel or paper towel. Pat them dry. Removing excess moisture helps the batter stick better.
Step 3: Prepare the Dipping Sauce
3
Take a small bowl. Add soy sauce. Add water. Add mirin or rice vinegar. Add sugar. Add grated ginger. Mix everything well until the sugar dissolves. Keep the sauce aside.
Step 4: Heat the Oil
4
Pour enough vegetable oil into a deep pan. Heat the oil over medium-high heat. The oil should be hot but not smoking.
Step 5: Prepare the Dry Ingredients
5
Take a large mixing bowl. Add all-purpose flour. Add cornflour. Add baking powder. Add salt. Mix the dry ingredients lightly.
Step 6: Add Cold Water
6
Pour very cold sparkling water into the flour mixture. Mix gently using chopsticks, a fork or a whisk. Do not overmix the batter. A few small lumps are completely fine. Overmixing can make the tempura heavy.
Step 7: Test the Oil
7
Drop a tiny amount of batter into the hot oil. It should rise to the surface gradually and start sizzling. If the oil is too hot, the outside may brown too quickly.
Step 8: Coat the Vegetables
8
Take one piece of vegetable. Dip it lightly into the cold tempura batter. Allow excess batter to drip off. The coating should remain thin.
Step 9: Fry the Tempura
9
Carefully place the battered vegetable into the hot oil. Repeat with a few more pieces. Do not overcrowd the pan. Fry in small batches.
Step 10: Turn the Vegetables
10
Turn the vegetables occasionally. Fry until the batter becomes light, crisp and pale golden. Traditional tempura should not become very dark brown.
Step 11: Drain the Tempura
11
Remove the cooked tempura using a slotted spoon. Place it on a wire rack or paper towel. This helps remove excess oil.
Step 12: Repeat with Remaining Vegetables
12
Continue dipping and frying the remaining vegetables. Prepare small batches for the best crispy texture.
Step 13: Garnish
13
Transfer the crispy Vegetable Tempura to a serving plate. Sprinkle with chopped spring onions if desired. Add sesame seeds for extra texture.
Step 14: Serve Immediately
14
Serve the Vegetable Tempura immediately. Serve the prepared dipping sauce on the side. Enjoy while the tempura is hot and crispy.
Notes & Tips
Cooking Tips:
Keep the water for the batter very cold. Do not overmix the batter.
Small lumps in the batter are acceptable. Fry the tempura immediately after dipping. Do not overcrowd the frying pan.
Maintain a consistent oil temperature. Serve immediately because tempura is best when freshly fried.
Use fresh vegetables for the best texture.
Storage:
Vegetable Tempura is best eaten immediately.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheat in an oven or air fryer for a crispier texture.
Avoid reheating in a microwave because the batter may become soft.
Serving:
Serve with tempura dipping sauce.
Serve as an appetizer.
Serve with steamed rice.
Pair with miso soup. Serve alongside Japanese noodles.
Notes:
You can use broccoli, green beans, pumpkin or other vegetables.
Different vegetables may require slightly different frying times.
The key to good tempura is a light batter and hot oil.
Avoid preparing the batter too far in advance.
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Questions about this recipe
What vegetables are good for tempura?
Sweet potato, zucchini, eggplant, mushrooms, bell peppers, carrots, broccoli and green beans are all suitable for vegetable tempura. Different vegetables may require slightly different frying times.
Why is my tempura batter not crispy?
The water may not be cold enough, the batter may have been overmixed or the oil temperature may be incorrect. Keep the batter cold and fry in small batches.
Should tempura batter be smooth?
No. A few small lumps are normal and can help create a lighter texture. Avoid overmixing the batter.
Can I make tempura without sparkling water?
Yes. Very cold water can also be used instead of sparkling water. Keep it as cold as possible for a light batter.
Why should I not overcrowd the frying pan?
Overcrowding lowers the oil temperature and can make the tempura oily instead of crispy. Fry the vegetables in small batches.
What should I serve with Vegetable Tempura?
Serve with a light dipping sauce, steamed rice, miso soup or Japanese noodles. It is best enjoyed immediately while hot and crispy.
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