Crispy Vegetable Tempura
Unlock the secret to ultra-light, crisp, and completely authentic non-greasy Japanese Vegetable Tempura.
Notes
Achieving that incredibly light, shatteringly crisp, and non-greasy texture of authentic Japanese Tempura is easier than you think. This recipe breaks down the golden rules of tempura frying using seasonal sweet potatoes, lotus root, and kabocha squash.
Ingredients (2 Servings)
- Assorted vegetables: Sweet potato, Kabocha squash, Lotus root, and Shiitake mushrooms (sliced thin)
- 1 cup Tempura flour or All-purpose flour
- 1 cup Ice-cold sparkling water or ice water (secret to crispiness)
- 1 Egg yolk
- Vegetable oil (for deep frying)
- Tentsuyu dipping sauce and grated daikon radish (for serving)
Instructions
- Prep and dry vegetables: Slice all vegetables into uniform 0.5cm (1/4 inch) thick slices. Thoroughly dry every slice with paper towels, then dust them lightly with plain flour. This helps the batter stick perfectly.
- The ice-cold batter: In a bowl, whisk the egg yolk and ice-cold sparkling water. Add the flour. Stir loosely with chopsticks for only 10-15 seconds. Leave lumps in the batter and do not overmix—developing gluten will make the tempura heavy and soggy instead of light and airy. Keep the bowl cold.
- Fry in hot oil: Heat vegetable oil in a deep pot to 175°C (350°F). Dip each floured vegetable slice into the cold batter and immediately drop gently into the hot oil. Do not overcrowd the pot.
- Create lacy crumbs: Fry for 2 to 3 minutes, turning once, until the batter is crisp and holding its shape, but remains pale and airy. Drain on a wire rack immediately.
- Serve authentic style: Pile the beautiful crispy tempura high on a plate and serve immediately alongside hot Tentsuyu dipping sauce mixed with grated daikon radish.
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