Vegetable Tempura

Vegetable tempura

Who doesn’t love fried vegetables?! It is an excellent way for parents and kids to cook together!

Serves: 4


  • Neutral oil, such as canola or grapeseed, for deep-frying
  • ½ cup flour, plus more for dredging
  • 2 egg yolks
  • 1 cup ice cold seltzer water
  • 24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, asparagus, carrot slices,
  • Salt and black pepper
  • Soy sauce, optional


  1. Step 1: Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Beat seltzer water lightly with the flour and egg yolks; the batter should be lumpy.
  2. Step 2: Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately with soy sauce if you like.