Mixed Vegetable Tempura – Standard Japanese Cooking Recipes

Making mixed vegetable tempura is an easy recipe that can be enjoyed by the whole family. It’s an excellent option for a party or potluck, and it’s also great for leftovers. The batter should be light and crispy, and you can make it at home by using ice-cold water. Be sure to use a quality batter, and don’t overmix it, as this will activate the gluten in the batter and leave it heavy. A little bit of flour will do the trick.

Mixed Vegetable Tempura Recipes

Mixed Vegetable Tempura - Standard Japanese Cooking Recipes
Mixed Vegetable Tempura – Standard Japanese Cooking Recipes
Mixed Vegetable Tempura - Standard Japanese Cooking Recipes 1

Mixed Vegetable Tempura

If you are serving vegetable tempura for a meal with other people, it is a great way to serve the vegetables as a snack, starter, or main dish. You can use various vegetables and even fruits to create this dish. To make the vegetable tempura, you will need to parboil the sweet potato. Pour ice-water and cold water into a shallow bowl and place the veggies in it. They should cook in a minute or two.
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Course: Side Dishes, Snacks
Cuisine: Japanese
Keyword: tempura, vegetable tempura
CookingStyle: deep-fry
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 191kcal
Author: Ms Kelly
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  • 1 pound assorted vegetables such as: Broccoli cauliflower or green beans, cut in 3-inch lengths
  • Sweet potatoes sliced M-inch thick
  • Zucchini or eggplant cut in 3-inch strips
  • Carrots sliced ¼-inch thick
  • Others onions, bell pepper, squash, lotus root, mushrooms

Basic tempura batter

  • 2 cups panko breadcrumbs
  • Oil for frying
  • Tempura or mentsuyu sauce for dipping


  • Place the breadcrumbs in a shallow bowl.
  • Dip the vegetables in the cool batter.
  • Next, dip them in breadcrumbs, making sure to pack them well.
  • Heat up the oil in a wok or fryer, at least 2 inches deep.
  • While heating the oil, dip the vegetables in batter and breadcrumbs a second time.
  • Drop the vegetables into hot the oil one by one. Do not crowd.
  • Cook until golden brown (about 2-3 minutes), and drain on paper towels.
  • Serve with tempura or mentsuyu sauce for dipping.



Using vegetables in mixed vegetable tempura is an excellent way to use more vegetables in your recipe. As long as you choose vegetables that are low in fiber and high in protein, they can be cut into matchsticks. Using a larger amount of flour will result in a crispier vegetable. It will be crispier when you fry the vegetables in colder oil. It will keep the batter fresh for longer if you allow the batter to rest.
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Serving: 1serving | Calories: 191kcal | Carbohydrates: 37g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 273mg | Potassium: 299mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5758IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 3mg
© 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.

Other ways to making Mixed Vegetable Tempura

Mixed Vegetable Tempura - Standard Japanese Cooking Recipes

The first step in making vegetable tempura is to parboil the vegetables, and then slice them. For a more flavorful dish, try parboiling them first. After they are cool, place them in iced water. Drain and rinse the sweet potatoes well. Mix everything together and add to the batter. Fry for about one minute or until golden brown, or until crispy. You can also try spiced Caribbean vegetable fries.

Once the batter is ready, dip the vegetables in the batter and fry them until they are crispy and lightly golden. For best results, keep the oil hot and stir occasionally. For extra crispy vegetables, drain the extra oil after frying. You can serve these fried bites right away. If you’d prefer to make your own, simply follow ChefJackie’s recipe for mixed vegetable tempura. Once you’ve mastered the technique, you’ll be frying delicious tempura in no time.

While mixing the batter is an essential step in preparing tempura, you should not overdo it. A thin batter is not crispy, and a thick batter can make your veggies chewy. Always remember that the vegetables in mixed vegetable tempura should be thoroughly cooked before dredging them in the batter. You’ll be surprised at how simple it can be to prepare these tasty bites. If you’re new to cooking tempura, it’s worth a try.

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After mixing the batter, dip the vegetables in it. Using a paper towel, pat the vegetables dry. After coating, drain the tempura. Then, place them on a wire rack to dry. After frying, they should be removed from the oil. Once cooked, they can be served immediately or stored in a refrigerator for a longer time. However, it is best to cook these dishes in batches, as the batter will keep the vegetables crisp for a long time.

To make mixed vegetable tempura, you should prepare some sweet potatoes. You can also parboil other vegetables, such as zucchini and sweet potatoes. If you want to serve this dish as a main course, you can make it as a starter or a snack for your dinner. To make mixed vegetable tempura, you’ll need a hot oil and a shallow pan. Before you start frying the vegetables, be sure to mix a cup of ice water and a large bowl of water.

Depending on the type of vegetables you are using, you can choose to use different vegetables. You can use a variety of vegetables, including mushrooms and spinach. You can also fry other vegetables in a pot. If you’re using vegetables that are tough to cook, you should first parcook them and then cool them before you fry them. Afterwards, make mixed vegetable tempura to your liking and enjoy!

Mixed Vegetable Tempura - Standard Japanese Cooking Recipes

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