Tempura for Vegetables

Tempura for Vegetables


"Quick and easy tempura vegetables make for a great appetizer or side dish. Recommended vegetables are: bell pepper slices, green beans, bite-sized broccoli or cauliflower, mushrooms, and zucchini strips. To ensure the batter sticks well to the vegetables, make sure they have been washed and dried thoroughly."
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10 m servings 148 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook's Note:
  • Substitute beer for the club soda if desired.
  • To serve:
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip your choice of vegetables in tempura batter and deep fry in batches until golden brown, about 3 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


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The footnotes stated you could use beer in place of the club soda and that is exactly what I did. Made as written and this worked good for me. I was amazed at how brown such a little bit of soy ...

nice basic batter recipe. tweak to your hearts content

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