Deep fry · Intermediate
Quick vegetable tempura
A light batter and small batches keep vegetables delicate, not heavy.
Illustrative AI-generated food image; see our editorial standards.Let's make it.
- Dry vegetables thoroughly and lightly dust with flour.
- Heat oil in a sturdy pot with ample headroom. Use a thermometer and follow your equipment’s safe operating 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 current authoritative guidance to verify safe doneness. Keep water away from hot oil.
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