Vegetable Tempura Recipe (2024)

Should I precook hard veggies like carrots and cauliflower or will they soften slightly in the fryer?

Way too much water in this recipe. I could tell from the batter but tried anyway. No amount of cooking led to crispy tempura, just a soggy coating that sloughed off. Oil was at temp, used dried and flour dusted shrimp. There are much better recipes out there (I've tried them). Instead, use 1 cup flour, 1 whole egg, 1 cup water, 1 tsp baking soda, and 1-2 tb corn starch. You'll be very happy with the result. This recipe is either incorrect in the quantities, or has never been tested.

The recipe calls for 1 cup of water from the 2 cup iced - did you put both cups in?

For hard vegetables it is best to use a thin slice.

It did not become lumpy so I added 1 tbs potato starch (corn starch works, too) and a little more than 1/2 cup all-purpose flour.

Lumpyness is not required but is only used to indicate that you should not mix so much that all the lumps are removed.

I tried once with 1C water as written, and once with 1/2C water. I liked the 1C water better; it made a lighter and crispier batter. Harder veggies like carrots I sliced thin and fried for 2 minutes, which worked out well.

This recipe worked really well on all the vegetables we used except the mushrooms, they were a little soft.

Fried shrimp, broccoli florets, mushrooms and zucchini were all excellent, served with Jasmine rice, soy sauce and lemon wedges. Superb recipe as written.

Agree with other notes that there is far too much liquid. Must always remember to check the notes before preparing...

I tried once with 1C water as written, and once with 1/2C water. I liked the 1C water better; it made a lighter and crispier batter. Harder veggies like carrots I sliced thin and fried for 2 minutes, which worked out well.

Original comment about water to flour ratio being off is correct. Equal parts ice water to flour. 1 egg yolk per 1/4 cup.

Agree with hoffey - even with one cup of water, the batter is way too thin. I think this must be an error.

You better get tempura batter mix.

We use an electric wok, outside. Nice with a small group around the table as you cook. Try some different dipping sauces. Throw in some shrimp too! Sweet potato is the best- creamy!!

This recipe did not turn out for me. The batter barely stuck to the vegetables. It was a big disappointment. I've had great luck with Martha Shulman's, just try hers instead!

Double flour, and it works great.

Just so people know I tried this in an air fryer and it worked but it was not the best. The better was a little thick. it still tasted good.

Way too much water in this recipe. I could tell from the batter but tried anyway. No amount of cooking led to crispy tempura, just a soggy coating that sloughed off. Oil was at temp, used dried and flour dusted shrimp. There are much better recipes out there (I've tried them). Instead, use 1 cup flour, 1 whole egg, 1 cup water, 1 tsp baking soda, and 1-2 tb corn starch. You'll be very happy with the result. This recipe is either incorrect in the quantities, or has never been tested.

Should I precook hard veggies like carrots and cauliflower or will they soften slightly in the fryer?

It did not become lumpy so I added 1 tbs potato starch (corn starch works, too) and a little more than 1/2 cup all-purpose flour.