Easy Crispy Vegetable Tempura Plate Perfect for Homemade Feasts

This Vegetable Tempura Plate is a light yet indulgent dish full of crispy vegetables, perfect for any meal.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 plates

Course: Appetizer

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tempura Batter

1 cup all-purpose flour Use cold flour to keep the batter light and crispy.
2 tablespoons cornstarch Adds extra crunchiness while keeping the batter delicate.
3/4 cup ice-cold water Keeps the batter cold, preventing gluten formation.
1 large egg Helps bind the batter.

For the Vegetables

1 medium sweet potatoes Slice thin for a tender inside and crispy outside.
200 grams green beans Trimmed and ready.
2 medium carrots Cut into matchsticks.
200 grams broccoli florets Lightly blanched.
1 medium bell pepper Use mixed colors.

For Frying & Serving

2 inches vegetable oil Choose a neutral oil.
1 cup tempura dipping sauce Mix of soy sauce, mirin, and dashi.

Equipment

Mixing bowl
Deep pan
thermometer
wire rack

Method

For the Tempura Batter

Whisk together the cold all-purpose flour and cornstarch until combined.
Add ice-cold water and beaten egg, mixing gently until just combined.

For the Vegetables

Cut sweet potatoes, trim green beans, and blanch in boiling water for 1 minute.
Dry vegetables on paper towels to remove moisture.

To Fry and Serve

Heat vegetable oil in a deep pan to 350°F.
Dip vegetables in batter and fry in batches for 4-5 minutes until golden brown.
Transfer tempura to a wire rack to serve immediately with dipping sauce.

Nutrition

Serving: 1plateCalories: 300kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 37mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 12000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Optional: Sprinkle with toasted sesame seeds for extra flavor.

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