Tempura Vegetables

Crispy, golden, and irresistibly light, these Tempura Vegetables are a show-stopping appetizer or side dish that elevates humble produce into a gourmet delight. Featuring a colorful medley of zucchini, carrots, sweet potatoes, red bell peppers, and broccoli, each piece is coated in a delicate, ice-cold batter made with sparkling water for that signature airy crunch. Fried to perfection and served with a tangy soy dipping sauce, this recipe is the perfect balance of flavor and texture. Quick to prepare and ready in just 40 minutes, this dish is ideal for impressing guests or enjoying as a satisfying snack. Whether you’re craving something crispy or looking for creative ways to serve veggies, this easy-to-follow recipe promises crowd-pleasing results every time.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 large Carrot
• 1 small Sweet potato
• 1 whole Red bell pepper
• 1 cup florets Broccoli
• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 0.5 teaspoon Baking powder
• 1 large Egg
• 1 cup Ice-cold sparkling water
• 4 cups Vegetable oil
• 0.5 teaspoon Salt
• 0.25 cup Soy sauce
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar

Directions

Step 1

Wash and dry all vegetables thoroughly.

Step 2

Cut the zucchini, carrot, and sweet potato into thin slices, about 1/4 inch thick.

Step 3

Cut the red bell pepper into strips and separate the broccoli into small florets.

Step 4

In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.

Step 5

In another bowl, beat the egg and mix in the ice-cold sparkling water.

Step 6

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. The batter should be lumpy; do not over-mix.

Step 7

Heat the vegetable oil in a deep pot until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.

Step 8

Dip the vegetables into the batter ensuring they are coated evenly.

Step 9

Carefully add the battered vegetables into the hot oil, frying a few pieces at a time to avoid overcrowding.

Step 10

Fry for 2-3 minutes or until golden and crispy. Use a slotted spoon to remove them and place on a paper towel-lined tray to drain excess oil.

Step 11

Repeat the process with the remaining vegetables.

Step 12

For the dipping sauce, combine soy sauce, rice vinegar, and sugar in a small bowl, stirring until sugar dissolves.

Step 13

Serve the tempura vegetables immediately with the dipping sauce on the side.

Nutrition Facts

Serving size	2073.3 grams (2073.3g)

Amount per serving	% Daily Value*
Calories	8124

Total Fat 851.30g	1091%
Saturated Fat 123.20g	616%
Polyunsaturated Fat 541.10g
Cholesterol 223mg	74%
Sodium 6163mg	268%
Total Carbohydrate 169.90g	62%
Dietary Fiber 16.40g	59%
Total Sugars 32.90g
Protein 34.00g	68%

Vitamin D 54IU	269%
Calcium 220mg	17%
Iron 11mg	59%
Potassium 1978mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 90.4%

Protein: 1.6%

Carbs: 8.0%