Vegan Vegetable Tempura

March 2, 2015

Tempura batter is really easy to make, but make sure you eat the tempura as soon as you make it, otherwise its not hardly as good as it should be!  Also, make sure you cut your veggies nice and thin so that they cook thoroughly and evenly with the batter.


  • 200 Grams
    Plain flour
  • 200 Grams
    Corn flour
  • Ice cold water
  • Selection of thinly sliced veggies (such as: zucchini, eggplant, bell peppers, onion, mushrooms, broccoli, carrots, green beans)


  1. Add the flour to a bowl and with a spoon handle or chopstick, mix and stir in the water until the consistency is about that of double cream.

  2. Dip the veggies in the batter and fry in a very hot deep fryer or a pot with enough hot vegetable oil to completely submerge the veggies. When they are golden brown, pull them out of the oil and drain excess oil on paper towels.

  3. Serve with an asian dipping sauce or just plain soy sauce will do! Enjoy!


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