Japanese Vegetable Tempura


  • 2 zucchini
  • 1/2 egg plant
  • 1 large carrot
  • 1/2 small Spanish onion
  • 1 egg
  • 1/2 cup iced water
  • 1 cup ap flour
  • kosher salt and fresh cracked black pepper
  • vegetable for frying
  • lemon slices and soy sauce for serving

Tempura is a Japanese type of savory fritter. The secret of making the incredibly light batter is to use really cold water, and to have the oil at the right temperature before frying.


  • With a vegetable peeler, remove the skin from the zucchini, carrot and egg plant.
  • Cut the vegetables into strips measuring about 3-4 inches long and 1/8 inch wide.
  • Place vegetables in a colander and sprinkle with salt. Leave for 30 minutes, then rinse under cold running water to remove all traces of salt. Drain and dry with paper towels.
  • Thinly slice the onion form top to the base. Separate the layers so that there are long fine strips.
  • Mix all the vegetables together and season with salt and pepper.
  • Make the batter immediately before frying, as it should not be left to stand.
  • Mix the egg and iced water in a bowl, then sift in the flour. Gently mix, but take care not to over mix. The batter should remain fairly lumpy.
  • Add the vegetables to the batter and mix to combine and coat.
  • Fill a large sauce pan or wok 1/3 full of oil and heat to 350 degrees.
  • Scoop up a generous tbs of the mixture at a time and carefully lower it into the oil.
  • Deep fry in batches for about 3 minutes or until golden brown and crisp.
  • Remove with a slotted spoon and drain on paper towels.
  • Serve each portion with slices of lemon and soy sauce for dipping.

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