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Vegetable Tempura

  • Beginner
  • 1 -1/2 cups batter, enough for 4 cups of vegetables
  • 3 hr 30 min
Baking Success Or Baking Mess


3/4 cup Fleischmann's® Corn Starch
1/4 cup flour
1 teaspoon Fleischmann's® Baking Powder
2-1/2 teaspoons garlic salt
1-1/2 teaspoons onion powder
1/4 teaspoon black fine grind pepper
1/8 teaspoon cayenne pepper
1/2 cup water OR beer
1 egg slightly beaten
Enough for deep frying Mazola® Corn Oil
4 cups cut-up vegetables, such as zucchini, carrots, onions and/or mushrooms


Combine corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth.

Heat 3 to 4 inches of oil in a deep pot over medium heat to 350˚F.

Dip vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp.

Drain on paper towels. Serve immediately.

Recipe Variation: 1-1/2 pounds raw, peeled shrimp can be substituted for the vegetables.

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