Perfectly Crispy Tempura Vegetables: A Light, Crunchy Treat

Looking for a crispy, light snack that’s as fun to make as it is to eat? Crispy Tempura Vegetables are just what you need. Think golden, crispy veggies on the outside, tender and juicy inside. 

Whether for a party, as a side dish, or just because you’re craving something crunchy, this recipe is your ticket to perfection.

Ingredients You Need for Crispy Vegetable Tempura

Grab these ingredients to make your crispy tempura veggies:

• Assorted veggies like sweet potatoes, bell peppers, broccoli, carrots, and zucchini.
• 1 cup all-purpose flour
• ¼ cup cornstarch
• Ice-cold water (or sparkling water for extra crunch)
• 1 egg (optional, but adds extra crispiness)
• A pinch of salt to bring out the flavors
• Vegetable or canola oil for frying
• FryAway Pan Fry (for easy and mess-free cleanup after frying)

How to Make Deep-Fried Tempura Vegetables – Step-by-Step

• Prep the Vegetables

First, wash and slice your vegetables into bite-sized pieces. Try to keep them all roughly the same size—this helps them cook evenly. The better you prep, the better your frying will go!

• Make the Tempura Batter

Mix 1 cup of flour and ¼ cup of cornstarch in a bowl. Slowly whisk in ice-cold water (or sparkling water for an even lighter batter) until you get a smooth, thick batter. If you’re feeling fancy, crack an egg to make it richer and crispier. Don’t forget a pinch of salt for flavor.

• Heat the Oil

Pour vegetable oil into a pan or fryer to fully submerge the veggies. Heat it to 350°F (175°C)—this is the sweet spot for crispy, golden goodness. Dip a bit of batter into the oil to test if it's ready; it should sizzle and rise to the surface immediately.

• Fry the Vegetables

Dip each vegetable piece into your batter, making sure it’s evenly coated, but not too soggy. Then, carefully shift them into the hot oil, one by one. Fry in small batches so they don’t crowd each other. Cook for about 2-3 minutes per batch, or until the veggies are golden and crispy on all sides.

• Drain & Serve

Once they’re light golden brown and crispy, use a slotted spoon to take the veggies out of the oil. Let them rest on a wire rack, so you don’t lose your crisp.. Serve them hot, and don’t forget your favorite dipping sauce. We like traditional Japanese tentsuyu.

Cleanup After Frying: FryAway Makes Oil Disposal a Breeze

After frying up your crispy tempura veggies, dealing with leftover oil doesn’t have to be a headache. Solidifying leftover oil is the most hygienic, easiest, and correct way to dispose of it. But how to solidify cooking oil? FryAway makes it possible. Here’s how:

• Sprinkle & Stir

While the oil is still warm, sprinkle FryAway Pan Fry into the oil. Stir it well to ensure it dissolves evenly.

• Let It Cool

Allow the oil to cool; it will automatically solidify. 

• Toss 

Once it’s solid, scoop it out and toss it in the trash. No mess, no fuss!

Enjoy Your Tastiest Vegetable Tempura

Now, making crispy tempura vegetables at home is easier than you think, Correct? With the right batter, fresh veggies, and hot frying oil, you’ll be biting into perfect tempura every time.

And the best part? With FryAway, the cleanup is just as easy as the cooking. No mess, no fuss, just crispy, golden goodness every time you fry. Go ahead, give it a try!