Tempura Veggies
Crispy tempura vegetables with light batter, perfect for a snack or appetizer. Features a delicate crunch and versatile vegetable options, suitable for all taste preferences.
Ingredients
Instructions
- Beat the egg yolk. Add melted butter, salt, and 1/4 cup milk.
- Add flour and stir until smooth, then add the remaining 1/4 cup milk.
- Beat the egg white until stiff peaks form.
- Add sugar to the egg whites and beat until stiff. Fold into the flour mixture.
- Dip cut vegetables into the batter.
- Deep fry until golden brown.
- Use vegetables like zucchini, onions, green peppers, mushrooms, broccoli, or other favorites.
- Even apple slices can be prepared this way.
- This recipe yields about 2 pounds of vegetables.
Tips & Substitutions
For a lighter batter, consider using sparkling water instead of regular milk. You can also substitute the flour with a gluten-free blend if needed. Make sure your oil is hot enough before frying to achieve that perfect crispy texture. If you're making a larger batch, keep cooked tempura warm in a low oven while frying the rest. Pair with a dipping sauce for extra flavor.
Serving Suggestions
Serve your tempura veggies with a side of soy sauce or a homemade dipping sauce for added flavor. They pair beautifully with rice or can be added to a salad for a crunchy texture. For a complete meal, consider serving alongside a bowl of miso soup or a refreshing ginger freeze (raspberry or strawberry).
Storage & Reheating
Store leftover tempura in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes, which helps maintain their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tempura Veggies contains roughly 421 calories, with 9g protein, 35g carbohydrates, and 28g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1873mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for tempura?
While fresh vegetables provide the best texture and flavor, you can use frozen vegetables if they're thawed and dried well. However, they may not achieve the same crispiness as fresh ones.
What types of vegetables work best for tempura?
You can use a variety of vegetables such as zucchini, onions, bell peppers, mushrooms, and broccoli. Even apple slices can be prepared this way for a unique twist. Choose vegetables that are firm and can hold up to frying.
Is it possible to make tempura batter ahead of time?
It's best to make tempura batter just before frying for optimal texture. However, you can prepare the dry ingredients in advance and combine them with wet ingredients right before cooking. This ensures a light, airy batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).