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Vegetable Tempura

Updated on May 7, 2014

An Appetizer Treat

My favorite way to enjoy fresh vegetables is in a light and airy tempura batter. The vegetables stay nice and crisp and the batter gives them a perfect crunch on the outside too.

I like this recipe for Vegetable Tempura because it is not just any regular old appetizer. It's a delicious dish that will make friends and family feel they are being served something special. I like to have all of the ingredients ready before my guests arrive including having the oil heated. That way I can serve a freshly made appetizer right there with my guests. For extra fun, serve with a few dipping sauces and listen to the oohs and aahs.


  • Vegetable oil
  • 1 lb. cut up mixed vegetables, washed and dried
  • 1 1/2 cups all purpose flour
  • 1 tbls. baking powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 egg
  • 1 1/2 cups cold water


  1. In a large mixing bowl stir together flour, baking powder, garlic powder and salt.
  2. Add egg and water, mixing until combined. Do not over mix.
  3. Add more water if batter is too thick.
  4. In a wok, deep fryer or deep pot, heat oil to 375F.
  5. Dip a few vegetables at a time in batter and then into oil being careful not to splatter.
  6. Fry until golden brown on all sides.
  7. Drain on paper towels and then serve.
Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set,  4-Piece
Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece

Classic set includes everything you need for Vegetable Tempura.


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    • Heidi Vincent profile image

      Heidi Vincent 3 years ago from GRENADA

      I will definitely try this vegatable tempura! Looks great, MareeT!

    • OhMe profile image

      Nancy Tate Hellams 3 years ago from Pendleton, SC

      This sounds like a great recipe and I think I might have to try it. Thanks.