Go Back
Crispy Vegetable Tempura served with Ginger Ponzu Sauce on a plate.

Vegetable Tempura

Delightful crispy vegetable tempura paired with a tangy ginger ponzu sauce, perfect for a cozy night in or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tempura
  • 4 cups Assorted seasonal vegetables (e.g., bell peppers, zucchini, carrots, broccoli) Cut into bite-sized pieces
  • 1 cup All-purpose flour
  • 1 cup Ice-cold water Essential for crispy texture
  • 2 cups Vegetable oil for frying
  • to taste Salt
For the Ginger Ponzu Sauce
  • 1/4 cup Soy sauce
  • 1/4 cup Citrus juice (e.g., lemon or lime)
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Freshly grated ginger
  • 1 teaspoon Mirin (optional)
  • to garnish Chopped green onions For garnish

Method
 

Preparation
  1. Prepare the vegetables by cutting them into bite-sized pieces.
  2. In a mixing bowl, combine the flour and ice-cold water, mixing until just combined (the batter should be lumpy).
Frying
  1. Heat vegetable oil in a deep pan or fryer over medium-high heat.
  2. Dip the vegetable pieces into the batter and carefully place them in the hot oil. Fry until golden brown, about 3-5 minutes.
  3. Remove the tempura from the oil and place on paper towels to drain excess oil.
Making the Sauce
  1. For the Ginger Ponzu Sauce, mix together soy sauce, citrus juice, rice vinegar, grated ginger, and mirin in a small bowl.
Serving
  1. Serve the tempura hot with the Ginger Ponzu Sauce for dipping.

Notes

Don’t overcrowd the pan while frying; give those beauties some breathing room for the ultimate crispiness. Leftovers can be stored in an airtight container in the fridge for up to 2-3 days and reheated in an oven for best results. Experiment with seasonal veggies for variety.