Vegetable Tempura Recipe (Crispy Batter, Restaurant Style)

Vegetable tempura is a crispy fried snack: vegetable slices dipped in a thick batter of cornflour, maida, egg and seasoning, then deep-fried until light golden. We filmed this recipe in a restaurant kitchen. The batter is simple, and the chicken powder and white pepper give it its restaurant flavour.

Watch the Vegetable Tempura Video

• 0:21 The finished tempura
• 0:54 Flour goes in
• 1:08 Seasoning
• 1:32 Egg
• 2:04 The batter
• 2:16 The vegetables
• 2:40 Dipping in the batter
• 3:06 Frying
• 3:30 Served with sauces

What Makes This Vegetable Tempura Different

Cornflour and maida together. One bowl of cornflour and one bowl of maida give the batter its crisp, light coating.

Egg in the batter. One egg helps the batter bind to the vegetables and gives a golden colour.

A thick batter. The batter should be thick enough to coat the vegetables. A thin batter slides off.

Medium-high oil. The tempura is fried in hot oil on medium-high heat until light golden.

Ingredient Notes

• Vegetables: the card lists potato, capsicum and cauliflower. The video shows onion rings, capsicum and tomato. Use any thin slices; dry them well first.
• Chicken powder: 1/2 tbsp gives the restaurant flavour; leave it out for a vegetarian batter.
• Batter: add the water slowly while whisking.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Vegetable Tempura

1. Mix the dry ingredients

Add salt, white pepper powder, and chicken powder to the dry flour mix. The chicken powder is the commercial secret for achieving that savory, restaurant-style depth of flavor.

2. Add the egg

Add Binding Agent Crack one egg into the dry mixture. This helps in binding the batter to the vegetables and gives the tempura a beautiful golden-yellow color upon frying.

3. Make the batter

Prepare the Batter Gradually add water while whisking continuously. Ensure the batter is smooth and reaches a thick, coating consistency so it stays on the vegetables without dripping off too quickly.

4. Prepare the vegetables

Slice your vegetables (Potatoes and Capsicum/Bell Peppers) into thin, long strips or rounds. Make sure they are dry before dipping to help the batter stick better.

5. Coat the vegetables

Dip each vegetable slice into the prepared batter one by one, ensuring every piece is fully and evenly coated from all sides.

6. Deep fry

Fry until Crispy Deep fry the coated vegetables in hot oil on medium-high heat. Fry until they turn light golden and reach maximum crispiness. Serve immediately while hot with a dipping sauce!

Easy and Delicious Vegetable Tempura

Master the art of making light and crispy Vegetable Tempura with this professional recipe from Cooking With Kawish. The secret lies in the special "Ghol" (batter) made with cornflour and chicken powder, providing that signature restaurant-style crunch and savory flavor. A perfect, quick addition to your Ramadan Iftar table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 People

Course: Appetizer, Side Dish, Snack

Cuisine: Ramadan Special

Calories: 120

Ingredients Method Video Notes

Ingredients

  

• 1 bowl Cornflour
• 1 bowl All-purpose Flour Maida
• 1/2 tbsp Salt or to taste
• 1/2 tbsp Chicken Powder Commercial secret for flavor
• 1/2 tbsp White Pepper Powder
• 1 Egg
• Water As required for a thick consistency
• Vegetables: Potatoes Sliced), Capsicum (Sliced), Cauliflower (Optional
• Oil for deep frying

Method

 

Add Dry Seasoning

1. Add salt, white pepper powder, and chicken powder to the dry flour mix. The chicken powder is the commercial secret for achieving that savory, restaurant-style depth of flavor.

1. Add Binding Agent Crack one egg into the dry mixture. This helps in binding the batter to the vegetables and gives the tempura a beautiful golden-yellow color upon frying.

1. Prepare the Batter Gradually add water while whisking continuously. Ensure the batter is smooth and reaches a thick, coating consistency so it stays on the vegetables without dripping off too quickly.

Prepare the Vegetables

1. Slice your vegetables (Potatoes and Capsicum/Bell Peppers) into thin, long strips or rounds. Make sure they are dry before dipping to help the batter stick better.

Coat the Vegetables

1. Dip each vegetable slice into the prepared batter one by one, ensuring every piece is fully and evenly coated from all sides.

Deep

1. Fry until Crispy Deep fry the coated vegetables in hot oil on medium-high heat. Fry until they turn light golden and reach maximum crispiness. Serve immediately while hot with a dipping sauce!

Video

Notes

Batter Consistency: Do not make the batter too thin; it should have a coating consistency to stick to the vegetables.

Oil Temperature: Always fry on medium-high heat. If the oil is cold, the tempura will become oily and soggy.

Pro Tip: You can use this same batter for Chicken Tempura or Prawn Tempura as well!

Vegetable Tempura Problems and How to Fix Them

• The batter slides off: it is too thin. Add more flour mix.
• The tempura is soggy: the vegetables were wet, or the oil was not hot enough.
• The tempura is too dark: the oil is too hot. Fry on medium-high heat only.

Serving and Storing

Serve hot and crisp with ketchup and a creamy garlic dip, as in the video. Tempura is best eaten right after frying.

Vegetable Tempura FAQs

Why do you use cornflour in tempura batter?

Cornflour makes the coating light and crisp.

Can I use other vegetables?

Yes. Any thin, dry slices work, such as potato, capsicum, onion or cauliflower.

How thick should the batter be?

Thick enough to coat the vegetable and stay on it when lifted.

More Recipes

• Bakery style spring rolls: another crispy fried snack.
• Crunchy chicken balls: a crumb-coated snack.