Vegetable Tempura

Vegetable Tempura


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 4   Average: 4/5]

I love tempura and prefer my tempura super crispy. I’ve found that the secret to mixing up a batter that fries up extra-crispy is club soda. Who knew?!

  • 1 Large Egg Yolk
  • 1/2 Teaspoon Kosher Salt
  • 1 1/2 Cups Cold Club Soda
  • 1 1/4 Cups Rice Flour Or 2 1/4 Cups Cornstarch
  • Safflower Oil For Frying
  • Assorted Vegetables (Like Asparagus, Bell Peppers, Eggplant)
  1. In large-size bowl whisk together egg yolk, kosher salt, and cold club soda. Gently fold in rice flour.
  2. In high sided skillet heat safflower oil to 375 degrees.
  3. Dip vegetables in batter and fry in batches for 3 to 5 minutes until tender and crisp.
  4. Drain on paper towels and sprinkle with salt.
  5. Serve immediately.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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