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Vegetable Tempura.

January 12, 2011 by Carolina

You know those delicious tempura vegetables you always get at your favorite Japanese restaurant? You can make them at home! And they’re incredibly easy — who would of known? I came home to find my roommate making tempura vegetables & had to join in the fun. This recipe is simple, quick & oh so good!


1 Cup All Purpose Flour

1 Egg

1 Cup Cold Water (the colder the better)

Your favorite vegetables (we used carrots, eggplant, asparagus, sweet potatoes & broccoli)

4 Cups Vegetable or Canola Oil

Heat the oil over high heat while you make the tempura batter.

In a bowl, mix the flour, egg & water until ingredients are fully combined. The key to this batter is the water — it has to be cold. The water is what gives the tempura batter its consistency & keeps it from absorbing much oil when fried. Once you’ve finished mixing you’re ready to dip your vegetables.

Make sure your oil is nice & hot before frying your vegetables. Place the tempura covered vegetables in the oil & cook for 3-4 minutes & remove from heat. Serve with a side of soy sauce & enjoy.

The result will be mouth watering tempura vegetables. Be forewarned, you may become addicted. Buen provecho!


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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