I’ve always loved Japanese cuisine, especially tempura. There’s just something irresistible about the light, crispy batter coating fresh vegetables or seafood. Recently, I came across an amazing vegetable tempura recipe that I just had to try.
As someone trying to eat more plant-based foods, I was thrilled to find a vegan version of a classic dish. Kelly Atkinson – The blogger made thoughtful ingredient swaps to keep it healthy while preserving that signature tempura flavor and texture. She even provides helpful tips for achieving maximum crispness!
I decided to make this kakiage tempura because I was craving comfort food, but also wanted something fresh and nourishing. After a stressful week, I needed to unwind in the kitchen with some good music, a glass of wine, and an easy recipe to get lost in.
This dish ended up being so fun to make and far exceeded my expectations! The batter came together quickly and coated the veggies perfectly. Frying it all up was almost therapeutic. And the final product was downright delicious – light, crispy and full of flavor.
I can’t wait to try this versatile recipe again with different vegetables or plant-based proteins. It would also pair nicely with some vegan ramen or rice and miso soup for a Japanese-inspired feast! I’m excited to continue exploring healthy global cuisine that feeds my body and my soul.
Best vegetable for tempura
The best vegetable for tempura in my opinion are mushrooms, lotus root, sweet potato, eggplant, and kabocha squash. I love the variety of textures and flavors these vegetables provide when coated in a light, crispy tempura batter and fried until golden brown. The sweetness of the sweet potato and kabocha pairs nicely with the earthiness of the mushrooms and lotus root. Eggplant soaks up the batter well and fries up nicely. I enjoy tempura as an appetizer when going out for Japanese food or making it at home for a fun, tasty meal. The key is to keep the batter light by not overmixing, and frying quickly at the right temperature to get that delicate crunch without greasiness. With a flavorful dipping sauce, tempura vegetables make a delicious dish I never get tired of.
Mixed Vegetable Tempura Recipes
Mixed Vegetable Tempura
Ingredients
- 1 pound assorted vegetables such as: Broccoli cauliflower or green beans, cut in 3-inch lengths
- Sweet potatoes sliced 2-inch thick
- Zucchini or eggplant cut in 3-inch strips
- Carrots sliced ¼-inch thick
- Others onions, bell pepper, squash, lotus root, mushrooms
- ½ Oil for frying
- Tempura or mentsuyu sauce for dipping
Basic tempura batter
- 4 cups Plain flour
- ½ tsp Mayonnaise
- ½ tbsp water
Instructions
- Place the flour, and add icy cold water and mayonnaise.
- Set aside in fridge until all ingredients and oil are ready.
- Fill a deep pan or deep-fryer with vegetable oil and heat until 180 degrees.
- Add each ingredient to the batter individually to coat them and put them into the oil.
- Fry each ingredient.
- Your dish is ready to be served with your preferred sauce.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Kakiage tempura by Air Fryer
Making air fryer mixed vegetable tempura is a fun and easy way to get more veggies in your diet. I love experimenting with different vegetables like zucchini, peppers, onions, and green beans. Battering and frying makes vegetables taste amazing while still being healthy. Follow these stepss
- Dip the vegetable pieces into the tempura batter and coat lightly. Allow any excess batter to drip off.
- Mist or brush the vegetable pieces lightly with oil.
- Arrange the battered vegetables in a single layer on the parchment lined air fryer basket. Make sure not to overcrowd.
- Air fry at 400°F for 5-8 minutes until lightly golden brown and crispy. Flip halfway during cooking.
The air fryer gives these tempura veggies a light, crispy texture without needing to deep fry in lots of oil. I really enjoy the hands-on process of prepping the vegetables and making the batter. Cooking is very therapeutic for me and makes me happy. Seeing the golden brown, crispy results come out of the air fryer gives me a real sense of accomplishment.
is vegetable tempura vegan ?
For those adhering to a vegan diet, the key concern would be whether the batter contains egg or any other animal-derived products. In many recipes, eggs can be omitted without sacrificing the texture significantly, as ice-cold water and specific flour types lend the batter its characteristic crispness. Some chefs might even add a bit of baking soda to aid in the lightness of the batter.
However, it’s important to note that not all restaurants or recipes will follow a vegan-friendly approach. When dining out or purchasing pre-made tempura, it’s advisable to inquire about the ingredients to ensure they align with vegan dietary preferences.
Tips for making Japanese kakiage tempura
Cooking Tips
My tips: use very cold batter and ingredients for a light crispness, fry in small batches to maintain oil temperature, use a slotted spoon to remove pieces gently, sprinkle with a bit of salt right after frying. While frying can seem daunting, it just takes a little care and attention. The reward of piping hot, crispy tempura is worth the effort. I hope you’ll give vegetable tempura a try and experience the happiness it brings!
Serving Suggestions
This light and crispy vegetable tempura would pair nicely with some classic Japanese dishes like miso soup, rice, or soba noodles. For a more filling meal, I’d suggest serving it alongside some teriyaki chicken or grilled salmon. The tempura’s crunchy texture and flavor would contrast nicely with the savory, umami flavors of the protein and broth.
Some chilled edamame sprinkled with sea salt would also make a nice starter or side before digging into the hot tempura. And for dessert, green tea ice cream is a must – the bitter matcha and sweet creaminess helps cleanse the palate after the fried feast!
FAQs About vegetable fritters
- What is vegetable tempura batter made of?
- Kakiage tempura batter typically includes a mixture of flour (usually all-purpose or tempura flour), cornstarch, baking powder, and ice-cold sparkling water. The carbonation in sparkling water contributes to the light and crispy texture of the batter.
- Which vegetables are good for tempura?
- Vegetables that work well for tempura include sweet potatoes, bell peppers, zucchini, broccoli, carrots, and green beans. The key is to choose vegetables with a firm texture that can withstand frying without becoming too soft.
- What’s in a vegetable tempura roll?
- A Japanese kakiage tempura roll typically consists of tempura-fried vegetables such as sweet potato, avocado, and cucumber, rolled with sushi rice and seaweed. It may also include additional ingredients like spicy mayo or teriyaki sauce for added flavor.
- Why is tempura batter so crispy?
- Tempura batter achieves its crispiness due to the use of sparkling water and a combination of flour and cornstarch. The carbonation in sparkling water creates bubbles in the batter, resulting in a lighter and crispier texture when fried.
- Can I use regular water instead of sparkling water for the batter?
- While sparkling water creates a lighter batter, you can use regular cold water. However, sparkling water yields a crispier texture due to the carbonation.
- How do I prevent my tempura from becoming greasy?
- Ensure the oil is at the correct temperature before frying (around 340-360°F or 170-180°C). Avoid overcrowding the fryer, as adding too many pieces at once can lead to uneven cooking and greasy tempura.
- Can I make tempura in advance and reheat it?
- Tempura is best enjoyed immediately after frying or baking. Reheating can result in a loss of crispiness. It’s recommended to consume tempura soon after preparation for the best texture.
- What are the best vegetables for tempura?
- Vegetables like sweet potatoes, bell peppers, zucchini, and broccoli work well for tempura. Experiment with your favorites, ensuring they have a firm texture that can hold up to frying.
- How can I store leftovers?
- Leftover tempura can be stored in an airtight container in the refrigerator for a day. To reheat, use an oven to help restore some crispiness. Avoid reheating in the microwave, as it may result in a soggy texture.
Conclution
Making this easy vegetable tempura was a fun and rewarding cooking project. I felt relaxed, creative, and nourished by the process. The end result was light, crispy, and packed with flavor – an exciting new take on a classic Japanese dish. I can’t wait to continue exploring healthy, plant-based recipes from around the world.
Ms Kelly at Food and Meal has opened my eyes to inventive ingredient swaps and cooking techniques that keep dishes exciting while still being wholesome. Her thoughtful instructions and helpful tips ensured my success with this recipe. I look forward to trying more of her globally-inspired dishes that celebrate vegetables and honor time-honored culinary traditions.
Cooking should feed not just our bodies, but also our souls. This vegetable tempura recipe did both for me – satisfying my cravings while also soothing my stress. I’m grateful to Food and Meal for providing an oasis of calm and inspiration in my kitchen. May we all keep cooking, creating, and exploring new flavors that delight and nourish us.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.