Vegetable Tempura with Cold Sparkling Water Batter
Crisp battered broccoli, courgette and carrot fried in small batches and served with soy dipping sauce.
Vegetable tempura coats broccoli, courgette and carrot in a thin, crisp batter and fries them quickly. The source mixes ice water with sparkling water; this version keeps the batter very cold and slightly lumpy, since overmixing develops gluten and makes the coating heavy. Cut vegetables into similar, thin pieces so they cook in the short frying time. Work in small batches and let the oil recover its temperature between them. Serve immediately with a simple soy dipping sauce. Wash and dry vegetables thoroughly. Cut into similar, thin pieces. Heat oil in a deep heavy pan to 175°C (350°F); do not fill the pan more than one-third full. Whisk flour, cornstarch and salt. Pour in cold sparkling water and stir briefly; small lumps are fine.
Recipe card
Vegetable Tempura with Cold Sparkling Water Batter
Equipment: Knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Prepare vegetables
Wash and dry vegetables thoroughly. Cut into similar, thin pieces.
Heat oil
Heat oil in a deep heavy pan to 175°C (350°F); do not fill the pan more than one-third full.
Mix batter
Whisk flour, cornstarch and salt. Pour in cold sparkling water and stir briefly; small lumps are fine.
Fry
Dip vegetables lightly in batter and fry in small batches 2 to 3 minutes until pale gold and crisp. Drain on a rack.
Serve
Serve immediately with soy sauce for dipping.
How to tell when it is ready
Coating is crisp and light; vegetables are cooked but retain some bite.
Tips
- Dry vegetables completely before dipping.
- Keep batter cold and slightly lumpy.
- Fry only a few pieces at once.
- Let oil return to temperature between batches.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat.
Substitutions
- Use a suitable neutral oil if needed.
- Choose a broth or seasoning that suits your dietary needs.
Variations
- Adjust herbs or spices to taste.
- Add a little citrus for brightness.
Serving suggestions
- Serve with steamed rice.
- Offer grated daikon if available.
- Pair with miso soup.
- Serve with soy dipping sauce.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Food safety
Contains wheat and soy. Hot oil can cause severe burns; use a thermometer and do not overfill the pan.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate promptly.
How should I store vegetable tempura?
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Serve promptly and refrigerate leftovers safely.
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