Vegetable Tempura Apetizer Recipe
Make Vegetable Tempura Apetizer Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempura Batter
Vegetables
Dipping Sauce (Tentsuyu-style)
For Frying & Finishing
Method
Tempura Batter
- 1
Prepare dry ingredients
In a medium mixing bowl, whisk together the all-purpose flour, rice flour (or cornstarch), baking powder and 1/2 teaspoon salt until evenly combined.
- 2
Keep liquids cold
Fill a small bowl with ice cubes and cold water; reserve. Crack the egg into a separate small bowl and beat lightly.
- 3
Make the batter
Pour the beaten egg into the dry ingredients, then add the ice-cold sparkling water gradually while stirring gently with chopsticks or a fork. Stir just until combined; it's okay if the batter is slightly lumpy. Do not overmix — a few streaks of flour are fine. Keep the bowl over the ice bath (or place the bowl in a larger bowl with ice) to keep batter cold while frying.
Vegetables
- 4
Prep vegetables
Wash and thoroughly dry all vegetables. Cut sweet potato into 1/8–1/4-inch rounds or thin half-moons. Slice carrot into matchsticks or thin sticks. Trim zucchini into thin sticks. Halve mushrooms if large. Cut broccoli into small florets and cut red pepper into thin strips. Pat vegetables dry with paper towels — moisture prevents batter from adhering.
- 5
Lightly dust vegetables
Place the prepared vegetables on a tray and lightly toss or dust them with cornstarch or extra rice flour. Shake off excess. This helps the batter cling to the vegetables.
Frying & Assembly
- 6
Heat oil
Pour neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (roughly 2–3 cups depending on pot). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise slowly, turning golden in about 30–60 seconds.
- 7
Fry vegetables in batches
Working in small batches (do not overcrowd), dip a few pieces of vegetable into the cold batter, letting excess drip off, then carefully lower into the hot oil. Maintain oil temperature at about 340–355°F (170–180°C). Fry until batter is crisp and pale golden, about 1.5–3 minutes depending on vegetable and thickness. Firmer vegetables like sweet potato may need 3 minutes; thin peppers and zucchini will cook faster. Use a spider or slotted spoon to turn and remove pieces as needed.
- 8
Drain and season
Transfer fried tempura to a wire rack set over a sheet pan or paper towels to drain. Sprinkle lightly with the remaining 1/2 teaspoon salt while still hot. Keep finished tempura in a warm (not covered) place; serve immediately for best crispness. Reheat method: a few minutes in a 375°F (190°C) oven on a rack to restore crispness if necessary.
- 9
Optional lemon
Serve with lemon wedges for a light squeeze on vegetables, if desired.
Dipping Sauce (Tentsuyu-style)
- 10
Make sauce
In a small saucepan, combine 1/2 cup dashi stock (or vegetable stock), 2 tablespoons soy sauce, 1 tablespoon mirin and 1/2 teaspoon sugar. Warm gently over low heat until sugar dissolves; do not boil. Remove from heat and cool slightly.
- 11
Finish and serve
Ladle sauce into small dipping bowls and top each with a spoonful of grated daikon if using. Serve alongside the hot tempura for dipping.