VegBox Recipes

Vegetable Tempura

Although it's deep-fried, as long as the oil is hot enough and you drain the tempura after cooking, it's not that bad...! Quick, delicious and a nice change from sticking your veg in a curry!


  • 500g mixed veg, e.g. carrots (in sticks), runner beans (sliced), courgettes (sliced), aubergine (in sticks), onion (in eigths), peppers (sliced), beetroot (in eigths) - use whatever you've got left!
  • 200g plain flour
  • large pinch of salt
  • 300ml ice cold water - ideally sparkling
  • Oil for deep frying

Note: no egg in the batter



  1. xMix the flour and the water together with the salt. Use a whisk to remove any big lumps, but don't worry about smaller lumps.

  2. Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.

  3. Cut the vegetables into slices or chunks - not too thick or they won't cook, not too think or they'll be mushy!

  4. Dry the vegetables with kitchen paper - the batter sticks better when they're really dry. Dip each slice in the batter and then immediately put in the wok.

  5. Keep going until you have a full wok, one layer deep.

  6. Cook for 2 minutes, then turn the vegetables. Continue to cook until the batter is lightly browned.

  7. Use a slotted spoon to remove the bananas from the wok and drain on kitchen paper.

Serve with sweet chilli sauce or soy sacue / tamari - incredible!

Time From Cupboard-To-Table

20 mins

Notes & Variations on Vegetable Tempura

I am yet to find a vegetable that doesn't work as tempura. It even works with beetroot!

My favourite is courgette - crispy tempura batter on the outside, soft, juicy courgette on the inside!

Want to try it with fruit? Try tempura bananas! Serve with blackberry & apple syrup - incredible!


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