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Vegetable tempura

• Janine Ratcliffe

Published: May 18, 2023 at 2:57 PM

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serves 6

Total time: 25 mins

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Try these mouthwatering veggie tempura with mushrooms, sweet potatoes, aubergines and red peppers. Perfect served with a Japanese citrus ponzu dipping sauce

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Try our vegetable tempura recipe then check out our tempura prawns, broccoli tempura, tempura squid and more Japanese recipes.

What is tempura?

Tempura is a Japanese dish consisting of deep-fried seafood, vegetables, or other ingredients that are coated in a light, crispy batter. Also called 'fritters' the dish is believed to have been introduced to Japan by Portuguese traders in the 16th century. Tempura is known for its delicate and airy texture, which is achieved by using a batter made from a mixture of cold water, flour, and sometimes egg.

Vegetable tempura recipe

Ingredients

Nutrition

• 250ml soda water

  ice cold

• 150g (or use plain flour) tempura flour

• for frying groundnut oil

• 150g shiitake mushrooms

  sliced

• 1 sweet potato

  halved lengthways and thinly sliced

• 1 aubergine

  thinly sliced

• 1 red pepper

  cut into squares

ponzu dipping sauce

• 4 tbsp lemon juice
• 4 tbsp soy sauce
• 1 tbsp caster sugar

Nutrition: per serving

• kcal267
• fat14.4g
• saturates2.7g
• carbs32.1g
• sugars0g
• fibre3g
• protein4.2g
• salt1.89g

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Method

• step 1

  Mix the sauce ingredients together. Pour the soda water into a bowl, add the flour and lightly mix until just combined.

• step 2

  Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the vegetables in the batter and drop into the oil in batches.
  Fry until golden, then drain on kitchen paper. Serve with the sauce.

Authors

Janine RatcliffeFood director

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