Vegetable Tempura Recipe

Makes 10 servings

  • 480 mL vegetable oil
  • 240 mL peanut oil
  • 240 mL sesame oil
  • 2 chef’s potatoes, cut into strips 3 to 6 mm thick
  • 2 onions, cut into rings 3 to 6 mm thick
  • 2 carrots, cut into strips 3 to 6 mm thick
  • 454 g green beans, cut 5 cm long
  • 20 shiso leaves
  • 454 g lotus root, peeled and cut into 3-mm slices
  • 227 g all-purpose flour, or as needed
  • Tempura Batter, as needed
  • 600 mL Tempura Dipping Sauce
  1. Combine the vegetable, peanut, and sesame oils in a deep pan and heat to 166° to 171°C.
  2. Lightly dredge the vegetables in flour, dip in the batter, and immediately fry them until crispy and white or light golden brown. Work in batches as necessary, frying a single variety of vegetable at a time.
  3. Drain the tempura on a rack lined with paper towels.
  4. Serve immediately with the dipping sauce.