Crispy vegetable tempura

    25 min

    An easy tempura batter for seasonal vegetables like courgettes, cauliflower or broccoli florets, pea pods or spring onions. It works for prawns, too. I often do a combination of vegetables and prawns for a party. If you are making large quantities, it's better to fry in batches.

    155 people made this

    Serves: 2 

    • Mixture of vegetables
    • 60g plain flour
    • 1 teaspoon baking powder
    • 80ml water
    • 1 teaspoon vegetable oil

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Prepare the (easily cooked) vegetables that you want to use. For example, slice onions into wedges, courgettes into chunks, pea pods topped and tailed, small cauliflower or broccoli florets, etc.
    2. In a bowl, combine flour and baking powder. Add 80ml of water and stir well with a whisk until all the lumps are gone.
    3. Add 1 teaspoon oil, then add in vegetables and coat evenly.
    4. In a frying pan, heat oil to 180 degrees C, then with a large slotted spoon gently add batter-coated veggies and shrimp.
    5. Once one side is crispy and golden, flip them (about 40 seconds per side); remove from oil with large spoon, shake off excess oil and lightly salt. Serve hot.

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    Reviews in English (2)


    Following the amounts in this recipe gave me a stiff dough rather than a batter. After adding a lot of water, the resulting batter was ok.  -  22 Feb 2012


    Thank you so much! I too had to add a little water, but that doesn't matter Take away's near us don't do tempura veggies so this is so great  -  30 Sep 2017