Fresh vegetables dipped in a tempura batter, then fried to a perfect crisp. These Tempura Vegetables are best served with a wasabi dipping sauce, making an addictively tasty dish.
I’ll be honest here, I don’t actually like to fry food. It’s kinda messy, and I don’t like cleaning it up. Plus, I know that frying isn’t the healthiest way to prepare food.
BUT, I love the taste of fried food. So, every once in a while I decide to overcome my hesitations and break out the fryer.
My husband and I like to go on a Caribbean vacation every few years if we’re able. On one trip to Jamaica, we ate at a Japanese restaurant that served tempura vegetables.
I’m sure I’ve had tempura vegetables before that trip, and since that trip, but those veggies stand out in my mind. They were so crispy, yet soft, and all around delicious.
Tempura Batter Without Carbonated Water
The first time I attempted tempura vegetables at home, I looked up a number of recipes; most called for carbonated water. At the time, the only carbonated water I had around was flavored, which clearly wouldn’t work.
I experimented with various other techniques and landed on using baking soda with cold water. It was a success.
Seasoning the Batter
My first few attempts at the batter, I didn’t add any seasoning, including salts. No good.
I experimented with different seasonings and found that many took away from the tempura taste. The answer was salt alone, and I landed on using 1/2 teaspoon salt as the optimum amount.
The dip took multiple attempts to get just the flavor I wanted – spicy, but not too spicy, and flavorful. I ended up using:
- Greek Yogurt
- Sour Cream
- Soy Sauce
- Worcestershire Sauce
If you like spicy food, consider increasing the wasabi. I used a small amount to give it just a little heat.
These Tempura Vegetables with Wasabi Dipping Sauce are an addictively tasty appetizer, side, or snack!
Tempura Vegetables with Wasabi Dipping Sauce
- 16-20 ounces fresh vegetables squash, zucchini, or potatoes cut into 1/4" sized slices, green beans, and 1/2" slices of bell pepper all work well
- 3/4 cup plus 2 tablespoons, all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt plus more for serving
- 1 large egg
- 1 cup very cold water
- Peanut oil for deep fryer
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 1/2 teaspoon wasabi
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- Stir together all ingredients for dipping sauce and refrigerate for at least 1 hour before serving.
- Heat peanut oil in deep fryer to 350 degrees (oil amount will vary on deep fryer brand). Or, fill a large pot with ~3 inches of oil and heat to 350 degrees.
- In a shallow dish, whisk together flour, cornstarch, baking soda, and salt. Then whisk in egg and cold water until just combined (batter will be lumpy).
- Dip vegetables in batter and then drop into frying oil. Let cook for ~2-3 minutes , or until batter turns golden brown and crisps. Remove from oil and place on a paper towel lined plate, or baking rack. Immediately sprinkle with salt as desired. NOTE: Do not let vegetables touch in each other frying oil, you need to work in small groups.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Tempura Vegetables with Wasabi Dipping Sauce, you may also enjoy these other SugarSpicesLife recipes: