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Japanese Vegetable Tempura

Japanese Vegetable Tempura

30 minutes
What you'll need
  • 260g flour, sifted
  • 1 tsp salt
  • A dash of baking soda
  • 1 egg yolk
  • 470ml cold water
  • Vegetable Oil
  • 2 medium zucchini, sliced
  • 1 medium green pepper, cut into strips
  • 1 large onion, sliced
  • 1 pack button mushrooms, halved
  • 1 broccoli

Soften the broccoli over the hob. 


In a blender or mixing bowl, combine the flour, salt, baking soda, egg yolk, and water. Mix, then leave to stand for 15 minutes.


Heat a copious amount of oil in your deep-fat fryer or deep saucepan (if you're using a deep-fat fryer, it should register 190°C). Test batter consistency by dipping one piece of vegetable and letting the excess drip off - there should be a light coating left on.


Dip and fry - a few at a time - in the hot oil, until golden.

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