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Tempura-Style Vegetables

Vegetable Tempura
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2 cups flour
  • 1½ tablespoons baking powder
  • 3 tablespoons toasted sesame oil, divided
  • 2½ cups ice water
  • Canola oil for frying
  • 2 large carrots, peeled and cut into ¼-inch thick rounds
  • 1 large onion, cut into ½-inch thick wedges
  • 2 cups green beans, trimmed
  • 2 cups broccoli florets
  • Kosher salt
  • ½ cup low-sodium soy sauce
  • Juice of 1 lime


In a large bowl, combine flour, baking powder, and 2 tablespoons sesame oil, and whisk to combine. Gradually whisk in water, mixing just
until moistened and lumps are gone. Do not overmix.
Heat 4 inches canola oil in a large pot to 325°F. Line 2 sheet pans with two layers of paper towels.  Working in batches, using tongs, dip vegetables into batter and fry just until crispy , about 1 to 2 minutes. Transfer with a slotted spoon to the prepared pans, and sprinkle
with salt. In a small bowl, combine soy sauce, lime juice, and remaining 1 tablespoon sesame oil; whisk to combine.
Serve fried vegetables immediately with the dipping sauce.