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Tempura Vegetables

Crispy Japanese vegetable tempura featuring sweet potato, kabocha, and mushrooms in a light, airy batter. Served fresh and piping hot.

35 minMediumServes 4310 cal/serving

JapaneseAppetizerStovetopVegetarianHalal-friendlyKosher-styleNut-FreeDairy-FreeShellfish-FreePork-FreeLow-SodiumAlcohol-Free

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Ingredients

  • 4 cups vegetable oil
  • 1 small sweet potato, sliced thin
  • 1 cup kabocha squash, sliced thin
  • 4 shiitake mushroom, stemmed
  • 1 egg yolk, beaten
  • 1 cup ice water
  • 1 cup cake flour, sifted

Instructions

  1. 1

    Heat 4 cups vegetable oil in a deep pot to 340 degrees Fahrenheit.

  2. 2

    Whisk 1 cup ice water and 1 beaten egg yolk together in a bowl until combined.

  3. 3

    Add 1 cup sifted cake flour and mix gently with chopsticks, leaving lumps in the batter.

  4. 4

    Dip 1 small sliced thin sweet potato, 1 cup sliced thin kabocha squash, and 4 stemmed shiitake mushroom into the cold batter to coat completely.

  5. 5

    Fry the vegetables in batches for 2 to 3 minutes until light golden and crisp, then drain on a wire rack.

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Questions

What can I use instead of cake flour in Tempura Vegetables?

The entry for Tempura Vegetables calls for 1 cup cake flour, sifted. In its place: For each cup, take two tablespoons out of a cup of all-purpose flour and replace them with cornstarch, then sift.

Is Tempura Vegetables vegan?

No, though it is vegetarian. What keeps it from vegan is 1 egg yolk, beaten. For fully plant-based entries, see the vegan appetizer collection.

Does Tempura Vegetables contain eggs?

Yes: 1 egg yolk, beaten. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Tempura Vegetables?

One serving (the recipe makes 4) is about 310 calories, with 5 g protein, 42 g carbohydrate and 14 g fat, plus 4 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Tempura Vegetables?

It is not a good candidate. Refrigerate what is left of Tempura Vegetables within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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