- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 50 g
- 1 tsp
- ½ tsp
- 250 ml
- 200 g
- 1 l
- 4 tbsp
- 1 tsp
- 1 tbsp
Process
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Prepare the dipping sauce: in a small bowl, stir together soy sauce, granulated sugar and rice vinegar until the sugar dissolves. Set aside.
Heat the neutral oil in a deep, heavy pot to 175°C. Use a kitchen thermometer and adjust the heat to maintain this temperature.
In a large bowl, whisk together all-purpose flour, cornstarch, baking powder and fine salt.
Pour the ice-cold sparkling water into the dry ingredients. Stir with chopsticks or a fork for just 5–8 seconds; the batter should be lumpy and thin, like crepe batter. Do not overmix.
Pat the sweet potato, zucchini, broccoli and onion rings completely dry with paper towels. Lightly dust them with a little extra all-purpose flour and shake off the excess.
Working in small batches, dip the vegetables into the batter, letting excess drip off. Carefully lower them into the hot oil. Do not crowd the pot.
Fry for 2–3 minutes, turning once, until the batter is pale golden and crisp. Transfer to a wire rack set over a baking sheet to drain. Repeat with remaining vegetables, stirring the batter gently between batches.
Serve immediately with the dipping sauce.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing the batter. Stir only until the flour is just moistened; lumps are fine and ensure a light, crispy coating.
- Keep everything cold: use ice-cold sparkling water and place the bowl of batter over a larger bowl of ice while frying. Warm batter absorbs oil and turns soggy.
- Maintain the oil at 175°C. If it drops below 170°C, the tempura will be greasy; if it rises above 180°C, the outside burns before the inside cooks. Fry in small batches to keep the temperature steady.
- Dry the vegetables thoroughly and dust with flour before dipping. Any moisture on the surface will make the batter slide off.
- Drain fried tempura on a wire rack, not paper towels. Paper traps steam and makes the bottom soggy.
Substitutions
- sparkling water→ice-cold club soda or cold water mixed with 1 tsp lemon juice
- all-purpose flour→cake flour for an even lighter texture
- sweet potato→butternut squash or pumpkin, sliced the same thickness
- broccoli→cauliflower florets or green beans
- soy sauce→tamari for a gluten-free dipping sauce
Storage & reheating
Tempura is best eaten immediately. If you must store leftovers, keep them in a single layer in an airtight container in the fridge for up to 1 day. To reheat, place on a wire rack over a baking sheet in a 200°C oven for 5-7 minutes until crisp; avoid the microwave, which makes them soggy. The dipping sauce can be stored in a sealed jar in the fridge for up to 5 days.
Gallery
FAQ
The questions we get asked most
Why did my tempura batter turn out heavy and greasy?
Overmixing the batter develops gluten, which makes it tough and absorbs oil. Also, the oil temperature was likely too low (below 170°C). Mix the batter just until combined and keep the oil at a steady 175°C.
Can I make the tempura batter ahead of time?
No, tempura batter must be used immediately after mixing. It loses its carbonation and starts to develop gluten within minutes. If you need to prep ahead, combine the dry ingredients in one bowl and keep the sparkling water in the fridge, then mix just before frying.
How do I know when the vegetables are fully cooked?
The batter should be pale golden and crisp, and a skewer inserted into the thickest part (like sweet potato) should slide in with no resistance. Sweet potato takes about 3 minutes, while zucchini and onion take 2 minutes. Broccoli florets take 2-3 minutes.
Can I use regular water instead of sparkling water?
Yes, but the batter will be slightly less airy. Use ice-cold water and add an extra 1/4 teaspoon baking powder. The key is keeping the water ice-cold to prevent gluten formation.
Can I freeze leftover tempura?
Freezing is not recommended. The coating becomes soggy and loses its crispness upon thawing. If you must, freeze in a single layer, then reheat directly from frozen in a 220°C oven for 8-10 minutes, but the texture will be compromised.
What vegetables work best for tempura?
Firm, low-moisture vegetables work best: sweet potato, zucchini, broccoli, cauliflower, green beans, eggplant, and onion rings. Avoid watery vegetables like tomatoes or cucumbers. Cut everything into uniform 5 mm slices so they cook evenly.
Why is my tempura batter not sticking to the vegetables?
The vegetables were probably wet or too smooth. Pat them completely dry and lightly dust with flour before dipping. Also, make sure the batter is thin enough to coat but not dripping off; if it is too thick, add a splash more sparkling water.
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