Vegetable Tempura Recipe

Wash & cut

Rinse all vegetables and thoroughly dry them on paper towels. Cut cauliflower into small florets, trim broccolini/broccoli into bite-size pieces. Peel sweet potato and slice into 1/4-inch rounds or half-moons. Trim green beans. Slice zucchini into 1/4-inch sticks. If using larger mushrooms, halve them. Keep corn kernels raw or cut from cob. Spread in a single layer on a tray and pat dry — removing surface moisture helps batter adhere and stay crisp.

Lightly dust each vegetable selection with rice flour (place rice flour in a shallow bowl and toss pieces lightly). This creates a dry surface for the batter to cling to. Shake off excess flour before battering.

In a blender or food processor, combine mayonnaise, Greek yogurt, parsley, chives, tarragon (or basil), lemon juice, white wine vinegar, garlic clove, olive oil, salt and pepper. Blend until smooth and bright green. If the dip is too thick, add water, 1 tablespoon at a time, until you reach a dippable consistency. Taste and adjust salt, lemon or vinegar as desired. Chill while preparing tempura.

Heat oil

Fill a medium heavy-bottomed pot or deep fryer with the vegetable oil to a depth of 2–3 inches (about 4–6 cups) and begin heating over medium-high. Heat to 350°F (175°C) if you have a thermometer. If not, test with a drop of batter — it should sizzle and float immediately.

In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder and fine sea salt. In a separate small chilled bowl, lightly beat the cold egg. Add the ice-cold sparkling water and a few ice cubes to keep it very cold. Pour the egg-sparkling water mixture into the dry ingredients and stir very lightly with chopsticks or a fork. Do not overmix; it's fine to have small lumps. The batter should be loose and slightly thin — add a tablespoon of ice-cold water if needed. Keep the batter bowl over a larger bowl with ice or place it in the refrigerator to stay cold; cold batter yields a crisper crust.

Batch frying

Working in small batches (3–6 pieces at a time depending on size), dip a dusted vegetable piece into the batter, letting excess drip off. Gently lower into the hot oil using tongs or a slotted spoon. Do not overcrowd the pot; maintain oil temperature around 325–350°F (160–175°C).

Fry until batter is puffed and pale golden, about 2–4 minutes depending on the vegetable (thin green beans and zucchini sticks: ~2 minutes; broccoli and cauliflower: 3–4 minutes; sweet potato: 3–4 minutes). Flip pieces if needed for even color. Use a slotted spoon to transfer fried pieces to a paper-towel-lined baking sheet. Sprinkle with coarse salt immediately to season.

If oil temperature falls, raise heat briefly and allow it to return to range before continuing. Keep finished pieces warm in a single layer in a 200°F (95°C) oven while you fry remaining vegetables to maintain crispness.

Arrange assorted tempura vegetables on a platter. Serve hot with a bowl of chilled green goddess dip alongside. Garnish with lemon wedges and a sprinkle of toasted sesame seeds if desired. Recommend squeezing a little lemon over sweet potato or broccoli just before eating for a bright finish.