Tempura Vegetables

So easy. So quick. Lighter than air and perfectly crisp.

When most people think of Japanese food, tempura is one of the first dishes that comes to mind — and for good reason. Those light, crisp, golden bites look impressive, but they’re actually one of the easiest recipes you can make.

I’ve gone veggie with this one, using sweet potato, broccoli, peppers and sweetcorn, but once you’ve mastered the batter, you can tempura almost anything — courgettes, asparagus, prawns, fish… even oysters!

This version is simple, quick, and one of my absolute favourites to cook at home.

Ingredients

Serves: 2–3

For the tempura batter

• 150 g self-raising flour
  
• 1 tsp baking powder
  
• Some plain cold water (enough to make a light batter)
  
• A pinch of salt and pepper
  
• 1.5 litres of cooking oil (for deep frying)

Vegetables

• 2 small sweet potatoes, peeled and cut into 3–4 mm slices
  
• ½ head of broccoli, broken into small florets
  
• ½ pepper, thinly sliced
• 1 small tin of sweetcorn (drained)
  

Dipping sauce

• 1 tbsp rice vinegar
  
• 1 tbsp light soy sauce
  
• 1 tsp soft brown sugar

Method

Step 1: Prepare the vegetables

I start by cutting all the vegetables into even-sized pieces — that way they cook evenly in the oil. Pat them dry with kitchen paper to remove excess moisture; this helps the batter stick better later on.

Step 2: Make the batter

In a mixing bowl, I whisk together the self-raising flour, baking powder, salt, and pepper. Then I gradually add cold water while stirring until I get a smooth, light batter — not too thick, not too runny.



The key to great tempura is keeping the batter cold — it’s what makes it airy and crisp. Sometimes I even pop a few ice cubes into the bowl while mixing.

Step 3: Heat the oil

I heat the oil in a deep pan to around 180°C. You’ll know it’s ready when a drop of batter sizzles and rises to the surface immediately.

Step 4: Fry the vegetables

Working in small batches, I dip each vegetable into the batter and gently lower it into the hot oil. Don’t overcrowd the pan — that drops the temperature and makes them soggy.

Fry for about 2–3 minutes until pale golden and crisp. Remove and drain on kitchen paper.

Step 5: Make the dipping sauce

In a small bowl, I mix together the rice vinegar, soy sauce, and soft brown sugar until the sugar dissolves. That’s it — a quick, simple sauce that perfectly complements the crispy vegetables.

Step 6: Serve and enjoy

I serve the tempura vegetables immediately, while they’re still hot and crunchy. They’re perfect as a light meal, a starter, or a sharing dish with friends.

The contrast between the delicate batter and the soft vegetables inside is just incredible — simple, clean, and full of flavour.

Chef’s Tip

Keep your batter cold and your oil hot. That’s the golden rule of perfect tempura. If you’re doing a large batch, give the batter a quick stir between rounds to stop the flour settling at the bottom.

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