Deep fry · Intermediate
Quick vegetable tempura
A light batter and small batches keep vegetables delicate, not heavy.
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Let's make it.
- Dry vegetables thoroughly and lightly dust with flour.
- Heat oil to about 340°F (170°C) in a sturdy pot with ample headroom. Use a deep-fry thermometer and follow your equipment’s safe fill guidance.
- Stir cold sparkling water into flour only until loosely combined; a few lumps are welcome.
- Dip a few vegetables at a time and lower carefully into the oil. Cook until pale gold and crisp, allowing oil to recover between batches.
- Drain on a rack, salt lightly, and eat promptly. Let oil cool completely before disposal.
The little thing that matters
A loose, cold batter and uncrowded pot keep the coating light. Never add wet food to hot oil.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Oil temperature reference: Kikkoman tempura method.
Compare pan, shallow and deep frying
On the fry chart: vegetable tempura at 320–356°F (160–180°C). See every food.
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