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Vegetable tempura recipe and Jordan Chardonnay

Recipe for Spring & Summer Vegetable Tempura

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This simple tempura recipe makes the most of spring and summer produce.
Course Appetizer, dinner, Lunch, Snack
Cuisine Japanese
Cooking Style frying, Vegetarian
Seasonal spring, summer
Ingredient vegetables
Prep Time 15 mins
Cook Time 10 mins
Servings 6

Ingredients

  • 1 lb vegetables and blossoms (such as snap peas and pea leaves, squash blossoms, carrots, heirloom tomatoes, fava beans, string beans, bell peppers, summer squash)
  • 3 cups rice oil or canola oil
  • 1/2 cup ice water
  • 1/2 cup ice cold Japanese lager
  • 1 egg
  • 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp Shichimi Togarashi

Instructions

  • Wash and dry vegetables and blossoms. Reserve on paper towels.
  • In a heavy-bottomed sauce pan, heat the oil to 350º.
  • To prepare the tempura batter, combine the ice water and beer in a bowl, then whisk in the egg. Using chopsticks, gently incorporate the flours, salt and Schichimi Togarashi. Do not overmix – small lumps are a good thing. Use batter as soon as possible.
  • Dip the vegetables and blossoms into the batter, shaking off excess. Fry tempura until just golden brown.
  • Tempura may be held in a 200º oven for no more than ten minutes before serving.