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Vegetable Tempura

Vegetable Tempura




1 -1/2 cups batter, enough for 4 cups of vegetables


3 hours 30 minutes


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  • 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



  1. 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.
  2. Heat 3 to 4 inches of oil in a deep pot over medium heat to 350?F.
  3. 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.
  4. 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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