Vegetable Tempura

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“So easy and healthier than regular fried foods. Try any vegetables, these are just my personal favorite for tempura. Itadakimatsu! (bon apetit!)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup water, COLD (its very important that it's cold!)
  • 1 cup flour
  • 2 teaspoons salt
  • 13 cup oil (1/2 may be needed)
  • 1 medium eggplant, peeled and sliced in disks (about 8 pieces)
  • 1 zucchini, peeled and sliced in disks (about 8 pieces)
  • 1 onion, sliced in disks (about 4)
  • 1 sweet potato, peeled and sliced into disks (about 8)

Directions

  1. Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil).
  2. Place in freezer.
  3. Prepare vegetables by peeling and slicing.
  4. Pour the oil into a pan and heat over medium heat.
  5. When oil is hot, dip veggies in batter then oil.
  6. Fry until lightly browned.
  7. Do small amounts at a time. It will be less messy and much easier to manage.

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