Vegetable Tempura (Yasai Tempura)
Japanese vegetable tempura with a light, lacy batter and crisp-tender vegetables. Serve it hot as an appetizer, side dish, or meatless supper.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeVegetable tempura, or yasai tempura, is a Japanese dish of vegetables coated in a very light batter and fried until crisp. The hallmark is a delicate, airy crust that stays pale golden rather than heavy or breaded.
This version keeps to the classic method: very cold batter, minimal mixing, and small batches so the coating fries up light. Sweet potato, zucchini, bell pepper, and broccoli are easy to find and work well here. Keep the vegetables dry before dipping, and serve the tempura as soon as it comes out of the oil for the best texture.
Ingredients
- 6 cups (1.4 L) neutral oil, for frying
- 1 medium sweet potato, cut into 1/8-inch (3-mm) rounds
- 1 medium zucchini, cut into 1/4-inch (6-mm) rounds
- 1 medium red bell pepper, cut into 1-inch (2.5-cm) strips
- 2 cups (180 g) small broccoli florets
- 1/2 cup (65 g) cornstarch, plus more for dusting
- 1 cup (125 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1 cup (240 ml) ice-cold sparkling water
- 1/2 tsp (3 g) fine salt, plus more for serving
- 2 tbsp (30 ml) soy sauce, for serving (optional)
Instructions
- 1
Pour the oil into a deep, heavy pot and heat it over medium heat to 350°F (175°C). Line a tray or plate with paper towels or set a wire rack over a sheet pan.
- 2
While the oil heats, prepare the vegetables. Pat the sweet potato, zucchini, bell pepper, and broccoli very dry, then lightly dust them with a little cornstarch so the batter adheres evenly.
- 3
In a medium bowl, whisk together the flour, remaining cornstarch, baking powder, and salt. Pour in the ice-cold sparkling water and stir with chopsticks or a fork just until barely combined; the batter should be thin and visibly lumpy.
- 4
Dip a few pieces of vegetable into the batter, letting the excess drip off. Fry in small batches over medium heat until the coating is pale golden and crisp and the vegetables are just tender, 2 to 3 minutes for bell pepper and zucchini, 3 to 4 minutes for broccoli and sweet potato.
- 5
Transfer the fried tempura to the prepared rack or towels and bring the oil back to 350°F (175°C) before frying the next batch. If the batter thickens as it stands, add 1 to 2 tbsp (15 to 30 ml) ice water to loosen it.
- 6
Season the hot tempura lightly with salt and serve right away with soy sauce on the side, if using. The coating should be airy and crisp while the vegetables stay distinct and not greasy.
Tips for the Best Vegetable Tempura (Yasai Tempura)
- Keep the batter cold at all times; cold batter hitting hot oil creates the light, craggy crust tempura is known for.
- Do not whisk the batter smooth. A few dry streaks and small lumps are better than an overmixed batter, which fries up heavy.
- Cut dense vegetables like sweet potato thinner than soft vegetables so everything cooks through in the short frying time.
- Fry in small batches and let the oil return to temperature between rounds; overcrowding drops the temperature and makes the coating oily.
- You can substitute other tempura-friendly vegetables such as green beans, mushrooms, eggplant, or onion, cut to similar thickness.
- For make-ahead prep, slice the vegetables a few hours ahead and keep them dry and refrigerated, but mix the batter only just before frying.
Storage and Reheating
Tempura is best eaten immediately, since the coating softens as it sits. If needed, refrigerate leftovers in an airtight container for up to 2 days. Reheat on a sheet pan in a 400°F (200°C) oven for 6 to 8 minutes until crisp again; avoid microwaving. Freezing is not recommended because the batter loses its texture.
Frequently Asked Questions
What makes tempura batter light and crispy?
Very cold liquid, minimal mixing, and properly heated oil are the main factors. A lumpy batter is correct and helps create the delicate, uneven texture.
Can I make vegetable tempura without sparkling water?
Yes. Use ice-cold still water instead. Sparkling water gives a slightly lighter batter, but the recipe still works well with very cold plain water.
Why is my tempura greasy?
The oil is usually too cool, or the pan is overcrowded. Fry in small batches and keep the oil close to 350°F (175°C) so the coating crisps before it absorbs excess oil.
What do you serve with vegetable tempura?
It is commonly served with salt, soy sauce, or a dipping sauce. For a vegan version, plain soy sauce or a little flaky salt keeps the flavors simple and traditional.
Quick Info
Prep Time
20 min
Cook Time
15 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
