Super Crispy Vegetable Tempura PERFECT Every Time!

Make Super Crispy Vegetable Tempura with me for my Mom’s Birthday this week! We made a giant tempura feast, along with cold soba and karaage to say a big thank you to my mom for all the support and love she’s given all of us! Don’t miss out on this recipe – because I have 2 SUPER SECRET TIPS on how to make the PERFECT Vegetable Tempura!

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Happy Birthday! Mom’s Birthday Tempura Feast

This week is my mom’s birthday, so we decided to put together a TEMPURA FEAST! We say thank you to my mom by making her one of her favorite foods: Tempura! Today, we’re making her a birthday meal of vegetable tempura, cold soba with dipping sauce, salmon aburi sushi, and chicken karaage!

My mom loves vegetable tempura so today I’m going to fry a few different types of vegetables for her today. We got some green beans, a super cute mini kabocha pumpkin, her favorite eggplant, shitake mushrooms, Korean Peppers, asparagus, as well as my personal favorite, perilla leaf. We paired this tempura with our dipping sauce.

My Fail Proof Tips For Perfect Vegetable Tempura

A good tempera is crunchy, crispy, and perfectly deep fried, but still light. The key to the perfect tempera is the batter, and you’ll never need another tempura batter recipe again! Using ICE COLD soda water or beer for batter is the key to get perfect tempura every single time!

My second tip for perfect tempura is to control the oil temperature between 300 and 350 degree. Since our batter is cold. you want the oil to keep a higher temperature. To do that, you can use a thermometer to test your oil, and avoid overcrowding in your pot so the oil doesn’t cool down too fast.

Vegetable Tempura Ingredients

• green beans
• 1 mini kabocha pumpkin
• 2 eggplants
• shitake mushrooms
• Korean Peppers
• asparagus
• perilla leaf

Batter (For 1-2 servings of veggies)

• 1 cup ice cold club soda or beer
• 1 beaten egg
• 3/4 cup cake flour or all purpose flour
• 1/2 cup corn starch
• 2 tsp baking powder
• 1/4 tsp garlic powder
• Salt and pepper to taste

1. Cut and prepare all the vegetables into desired shapes.
2. Mix corn starch, cake flour, baking powder, salt and pepper, garlic powder, egg, and ice cold soda water or beer until smooth.
3. On the stove, ready a pot of oil for frying and heat oil to between 300 and 350 degrees.
4. Cover each piece of vegetable in batter before gently dropping it into the hot oil.
5. Fry for 2-3 minutes. Then, drizzle a spoonful of batter on to the vegetables in the pot for extra crunch.
6. Continue frying for 2-3 minutes or until golden brown, take the tempura vegetables out of the oil onto a rack to cool and drain.

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Super Crispy Vegetable Tempura PERFECT Every Time!

By Tiffy Cooks

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Make Super Crispy Vegetable Tempura with me for my Mom's Birthday this week! We made a giant tempura feast, along with cold soba and karaage to say a big thank you to my mom for all the support and love she's given all of us! Don't miss out on this recipe – because I have 2 SUPER SECRET TIPS on how to make the PERFECT Vegetable Tempura!

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Cook Time:15 minutes mins

Total Time:15 minutes mins

Course: Appetizer, Breakfast, Dinner, Main Course, Side Dish, Snack

Cuisine: Asian, Japanese

Diet: Vegan, Vegetarian

Keyword: asian dinner, Asian Food, Authentic asian recipes, Deep Fried, Japanese Food, vegetable, VEGETARIAN, vegetarian dinner, Vegetarian Recipes

Servings: 2 servings

Calories: 440kcal

Ingredients

• green beans
• 1 mini kabocha pumpkin sliced
• 2 eggplants sliced into medallions
• shitake mushrooms
• Korean Peppers
• asparagus
• perilla leaf

Batter

• 1 cup ice cold club soda or beer
• 1 beaten egg
• 3/4 cup cake flour or all purpose flour
• 1/2 cup corn starch
• 2 tsp baking powder
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions

• Cut and prepare all the vegetables into desired shapes.
  
• Mix corn starch, cake flour, baking powder, salt and pepper, garlic powder, egg, and ice cold soda water or beer until smooth.
  
• On the stove, ready a pot of oil for frying and heat oil to between 300 and 350 degrees. Cover each piece of vegetable in batter before gently dropping it into the hot oil.
  
• Fry for 2-3 minutes. Then, drizzle a spoonful of batter on to the vegetables in the pot for extra crunch.
  
• Once golden brown, take the tempura vegetables out of the oil onto a rack to cool and drain.
  

Notes

I used the vegetables listed above today, but you can use any vegetable you like as long as you cut them into even sized pieces. 

1. Using ICE COLD soda water or beer for batter is the key to get perfect tempura every single time!
2. for perfect tempura is to control the oil temperature between 300 and 350 degree. Since our batter is cold. you want the oil to keep a higher temperature. To do that, you can use a thermometer to test your oil, and avoid overcrowding in your pot so the oil doesn’t cool down too fast.

For batter, it’s better to make it in batches since you want it to be cold the whole time. Usually, I’ll make one portion of the batter to cover 1-2 portions of veggies, then make it again for the next batches. You can also rest the batter on top of a bowl of ice so that it stays cold!

Nutrition

Calories: 440kcalCarbohydrates: 92gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 493mgPotassium: 1135mgFiber: 15gSugar: 16gVitamin A: 225IUVitamin C: 10mgCalcium: 302mgIron: 2mg