Healthy and Flavorful: How to Make Japanese Vegetable Tempura

Healthy and Flavorful: How to Make Japanese Vegetable Tempura

Tempura is a popular Japanese dish that features battered and deep-fried seafood and vegetables. While it’s often considered unhealthy, with a few simple tweaks, you can create a light and crispy tempura that’s also good for you. Here’s how:


  • Assorted vegetables (such as sweet potato, eggplant, zucchini, green beans, and bell pepper)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup ice-cold sparkling water
  • Vegetable oil, for frying
  • Soy sauce or tempura dipping sauce, for serving


  1. Prepare the vegetables by cutting them into bite-sized pieces or thin slices.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the ice-cold sparkling water, whisking until the batter is smooth and no lumps remain.
  3. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil is hot (about 375°F), dip the vegetables in the batter and carefully add them to the hot oil, frying in batches as needed.
  4. Cook the vegetables for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon or spider to transfer the cooked tempura to a wire rack or paper towels to drain any excess oil.
  5. Repeat with the remaining vegetables and batter, being careful not to overcrowd the pot.
  6. Serve the vegetable tempura hot with soy sauce or tempura dipping sauce on the side.

With these simple steps and quality ingredients, you’ll be able to create a delicious and healthy Japanese vegetable tempura that’s perfect as a snack or side dish. Enjoy!

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