Tantalizingly crispy, golden-brown tempura is the ultimate crowd-pleaser, transforming simple ingredients into irresistible bites perfect for any gathering. Whether you’re hosting a casual dinner party, craving a quick weeknight treat, or exploring new flavors, these 18 recipes offer delicious inspiration for every occasion. Dive in to discover how easy it is to bring this Japanese classic to your kitchen—your taste buds will thank you!
Classic Shrimp Tempura with Dipping Sauce
Dive into a crispy, golden adventure that’ll make your taste buds do a happy dance—this isn’t just any fried shrimp; it’s a light, airy tempura masterpiece that’s shockingly easy to whip up at home. Forget soggy takeout; we’re talking about a crunchy, satisfying bite that’s perfect for a festive dinner or a fun weeknight treat. Let’s get frying!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (keep tails on for easy handling)
– 1 cup all-purpose flour
– 1 cup ice-cold water (the colder, the crispier!)
– 1 large egg, lightly beaten
– 1 teaspoon baking powder (for extra fluffiness)
– 1 quart vegetable oil, for frying (or any neutral oil with a high smoke point)
– ¼ cup soy sauce
– 2 tablespoons mirin (or substitute with 1 tablespoon honey mixed with 1 tablespoon water)
– 1 tablespoon grated fresh ginger (adjust to taste)
– 1 teaspoon sugar
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a crispy coating.
2. In a large bowl, whisk together the flour, baking powder, and egg until just combined.
3. Gently stir in the ice-cold water until the batter is lumpy—do not overmix to keep it light.
4. Heat the vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
5. Dip each shrimp into the batter, letting excess drip off, and carefully add to the hot oil in batches to avoid overcrowding.
6. Fry the shrimp for 2–3 minutes until golden brown and floating, flipping once halfway through.
7. Remove the shrimp with a slotted spoon and drain on a wire rack over paper towels to stay crisp.
8. In a small bowl, whisk together the soy sauce, mirin, grated ginger, and sugar until the sugar dissolves for the dipping sauce.
9. Serve the shrimp immediately with the dipping sauce on the side.
Unbelievably crunchy on the outside and tender inside, these shrimp pair perfectly with the sweet-savory sauce for a burst of umami. Try serving them over a bed of steamed rice or tucked into lettuce wraps for a fresh twist—they’re so good, you might just skip the restaurant next time!
Vegetable Tempura with Sweet Chili Sauce
Zesty, crispy, and downright addictive—this vegetable tempura with sweet chili sauce is the ultimate crowd-pleaser that’ll have everyone reaching for seconds (and thirds!). Perfect for holiday gatherings or a cozy night in, it’s the kind of dish that makes you feel like a kitchen wizard without the stress. Trust me, your taste buds are about to throw a party.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour (plus extra for dusting)
– 1 cup ice-cold water (the colder, the crispier!)
– 1 large egg, lightly beaten
– 1 tsp baking powder (for extra fluffiness)
– 1/2 tsp salt (adjust to taste)
– 2 cups vegetable oil (or any neutral oil, for frying)
– 2 cups assorted vegetables (e.g., bell peppers, sweet potatoes, broccoli), cut into bite-sized pieces
– 1/2 cup sweet chili sauce (store-bought or homemade)
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until combined.
2. Add 1 large egg and 1 cup ice-cold water to the bowl, stirring gently with a fork until just mixed—lumps are okay, as overmixing makes the batter heavy.
3. Heat 2 cups vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
4. While the oil heats, pat 2 cups assorted vegetables dry with paper towels to prevent splattering.
5. Lightly dust the vegetables with extra all-purpose flour to help the batter stick better.
6. Dip each vegetable piece into the batter, letting excess drip off, then carefully place it into the hot oil—don’t overcrowd the pot to maintain temperature.
7. Fry the vegetables for 2–3 minutes, flipping once, until golden brown and crispy.
8. Remove the tempura with a slotted spoon and drain on a wire rack or paper towels to keep them crunchy.
9. Repeat steps 6–8 with the remaining vegetables, allowing the oil to return to 350°F between batches.
10. Serve the tempura immediately with 1/2 cup sweet chili sauce for dipping.
Perfectly crisp on the outside and tender inside, this tempura pairs magically with the sweet-spicy kick of the sauce. Try stacking the veggies high on a platter for a festive touch, or serve them straight from the skillet for that irresistible, hot-and-ready vibe.
Pumpkin Tempura with Matcha Salt
Let’s be real—most pumpkin recipes are cozy, autumnal affairs, but this one’s a crispy, savory twist that’ll have you forgetting all about pie. Pumpkin Tempura with Matcha Salt is the crunchy, slightly sweet, and utterly addictive snack you didn’t know you needed, perfect for shaking up your holiday appetizer spread or just treating yourself on a random Tuesday. Think of it as pumpkin’s glow-up: light, airy, and served with a vibrant green salt that’s as fun to sprinkle as it is to eat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 small sugar pumpkin (about 2 lbs), peeled and sliced into 1/4-inch thick half-moons
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water (or club soda for extra fizz)
– 1 large egg, lightly beaten
– 2 cups vegetable oil (or any neutral oil with a high smoke point, like canola)
– 1 tbsp matcha powder
– 2 tbsp fine sea salt
– 1 tsp sugar (optional, to balance the matcha’s bitterness)
Instructions
1. In a small bowl, whisk together 1 tbsp matcha powder, 2 tbsp fine sea salt, and 1 tsp sugar (if using) until evenly combined; set aside for later.
2. Heat 2 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
3. While the oil heats, prepare the tempura batter: in a medium bowl, gently mix 1 cup all-purpose flour, 1 cup ice-cold sparkling water, and 1 large beaten egg with chopsticks or a fork until just combined—lumps are fine, as overmixing makes the batter heavy.
4. Pat 1 small sugar pumpkin slices dry with paper towels to ensure the batter sticks properly.
5. Dip each pumpkin slice into the batter, letting excess drip off, then carefully lower it into the hot oil using tongs; fry in batches of 4-5 slices to avoid overcrowding.
6. Fry for 2-3 minutes, flipping once halfway, until the tempura is golden brown and crispy—listen for a light sizzle as a cue it’s cooking evenly.
7. Remove the fried pumpkin with a slotted spoon and drain on a wire rack set over a baking sheet; this keeps them crispier than paper towels.
8. Repeat steps 5-7 with the remaining pumpkin slices, checking the oil temperature stays at 350°F between batches.
9. Serve the pumpkin tempura immediately, sprinkled generously with the matcha salt mixture.
Vibrantly green and earthy, the matcha salt adds a pop of flavor that contrasts beautifully with the sweet, tender pumpkin inside its featherlight crust. For a playful twist, serve these tempura bites with a side of soy sauce for dipping or crumble them over a salad to add unexpected crunch—either way, they’re guaranteed to disappear faster than you can say “more please!”
Sweet Potato Tempura with Soy-Ginger Glaze
Unbelievably, we’ve found a way to make sweet potatoes even more irresistible—by dunking them in a crispy tempura batter and drizzling them with a sticky soy-ginger glaze that’s basically a flavor hug. It’s the perfect holiday side dish or snack that’ll have everyone fighting over the last piece (no judgment here!).
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large sweet potatoes, peeled and sliced into ½-inch rounds (about 1½ pounds total)
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water (or club soda for extra crispiness)
– 1 large egg, lightly beaten
– ½ teaspoon baking powder
– 4 cups vegetable oil for frying (or any neutral oil with a high smoke point)
– ½ cup soy sauce
– ¼ cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon fresh ginger, grated (peel it first for less fiber)
– 2 cloves garlic, minced
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the glaze)
– 1 teaspoon sesame seeds for garnish (optional but pretty)
Instructions
1. In a large bowl, whisk together the all-purpose flour, ice-cold sparkling water, lightly beaten egg, and baking powder until just combined—a few lumps are fine to avoid overmixing and tough batter.
2. Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F on a candy thermometer; this ensures the tempura fries evenly without burning.
3. Pat the sweet potato rounds dry with paper towels to remove excess moisture, which helps the batter stick better.
4. Dip each sweet potato round into the batter, letting excess drip off, then carefully add them to the hot oil in batches to avoid crowding.
5. Fry the sweet potato rounds for 3–4 minutes, flipping once halfway, until they’re golden brown and crispy—test one to ensure it’s tender inside.
6. Remove the fried rounds with a slotted spoon and drain on a wire rack set over a baking sheet; this keeps them crispier than paper towels.
7. In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, grated ginger, and minced garlic, stirring until the honey dissolves.
8. Bring the mixture to a simmer, then whisk in the cornstarch-water slurry and cook for 1–2 minutes until the glaze thickens slightly and coats the back of a spoon.
9. Drizzle the warm soy-ginger glaze over the fried sweet potato tempura, and sprinkle with sesame seeds if using.
Bite into these golden rounds for a crunch that gives way to creamy sweet potato, all wrapped in a savory-sweet glaze with a ginger kick. Serve them hot as a festive appetizer or pair with steamed rice for a quick meal—just be ready to make a second batch!
Green Bean Tempura with Wasabi Mayo
Tired of the same old veggie sides that make you yawn louder than a catnap? Let’s shake things up with a crispy, crunchy, and downright addictive twist on green beans that’ll have you forgetting all about that sad steamed pile. This Green Bean Tempura with Wasabi Mayo is your ticket to veggie glory—light, airy, and packed with a punchy kick that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh green beans, trimmed (look for crisp, bright green ones)
– 1 cup all-purpose flour (for a lighter batter, sift it first)
– 1 cup ice-cold sparkling water (or club soda for extra fizz)
– 1 large egg, lightly beaten
– 1 teaspoon baking powder (helps the batter puff up)
– 1/2 teaspoon salt
– 4 cups vegetable oil for frying (or any neutral oil with a high smoke point, like canola)
– 1/2 cup mayonnaise
– 1 tablespoon wasabi paste (adjust to your heat tolerance)
– 1 teaspoon soy sauce
– 1 teaspoon rice vinegar (or lemon juice for a tangy twist)
Instructions
1. Rinse the green beans under cold water and pat them completely dry with paper towels to prevent oil splatters.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the beaten egg and sparkling water to the dry ingredients, stirring gently until just mixed—a few lumps are fine to keep the batter light.
4. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer to ensure accuracy for crispy results.
5. Dip each green bean into the batter, letting excess drip off, and carefully add a few at a time to the hot oil without overcrowding.
6. Fry the beans for 2–3 minutes, turning occasionally, until they turn golden brown and float to the surface.
7. Remove the tempura with a slotted spoon and drain on a wire rack set over a baking sheet to keep them crisp, not soggy.
8. In a small bowl, whisk together the mayonnaise, wasabi paste, soy sauce, and rice vinegar until smooth for the dipping sauce.
9. Serve the tempura immediately while hot and crispy alongside the wasabi mayo.
Ooh, that first bite delivers a satisfying crunch that gives way to tender beans, all wrapped in a feather-light batter. The wasabi mayo adds a creamy, sinus-clearing kick that balances the mild sweetness perfectly—try piling these on a platter with extra sauce for dipping, or crumble them over a salad for an unexpected crunch.
Zucchini Tempura with Ponzu Sauce
Let’s be real: sometimes a vegetable needs a little glamour to get the spotlight it deserves. Enter zucchini tempura with ponzu sauce—a crispy, golden upgrade that turns humble squash into a party-worthy appetizer in minutes. It’s the perfect way to sneak in greens while feeling downright fancy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 medium zucchinis, sliced into ¼-inch rounds (pat them dry with a paper towel to prevent sogginess)
– 1 cup all-purpose flour (or a gluten-free blend if needed)
– 1 cup ice-cold sparkling water (the bubbles make the batter extra light)
– 1 large egg, lightly beaten
– 1 tsp baking powder (for that airy crunch)
– Vegetable oil for frying, about 2 cups (or any neutral oil with a high smoke point)
– ½ cup ponzu sauce (store-bought or homemade, for dipping)
– Salt to taste (adjust as you go)
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt until combined.
2. Add 1 large egg and 1 cup ice-cold sparkling water to the bowl, then gently stir with a fork until just mixed—lumps are fine, as overmixing can make the batter dense.
3. Heat 2 cups of vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350°F on a thermometer; if you don’t have one, test by dropping a bit of batter—it should sizzle and float immediately.
4. Pat 2 medium zucchinis dry with paper towels to remove excess moisture, which helps the batter stick better.
5. Dip each zucchini slice into the batter, letting excess drip off, then carefully place it into the hot oil without crowding the pot.
6. Fry for 2–3 minutes per side, flipping once, until golden brown and crispy; work in batches to maintain the oil temperature.
7. Use a slotted spoon to transfer the fried zucchini to a paper towel-lined plate, then sprinkle lightly with salt while still hot.
8. Serve immediately with ½ cup ponzu sauce for dipping, alongside extra napkins because this gets delightfully messy.
Vibrantly crisp on the outside with a tender, almost melt-in-your-mouth zucchini center, this tempura is a textural dream. The tangy ponzu sauce cuts through the richness perfectly—try stacking a few slices on a platter with a sprinkle of sesame seeds for a fun, shareable bite that’ll disappear faster than you can say “more, please!”
Eggplant Tempura with Miso Dressing
Hold onto your spatulas, folks, because we’re about to turn the humble eggplant into a crispy, golden masterpiece that’ll have you questioning why you ever settled for boring fries. This Eggplant Tempura with Miso Dressing is the ultimate veggie upgrade—think light, airy crunch meets a savory-sweet sauce that’s basically a flavor hug for your taste buds. Get ready to impress your dinner guests (or just treat yourself, because you deserve it!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 medium eggplants, sliced into ½-inch rounds (pat them dry with paper towels to prevent sogginess)
– 1 cup all-purpose flour (for a gluten-free twist, use rice flour)
– 1 cup ice-cold water (the colder, the crispier—trust me!)
– 1 large egg, lightly beaten
– ½ tsp baking powder (this little secret gives extra lift)
– 4 cups vegetable oil, for frying (or any neutral oil with a high smoke point, like canola)
– ¼ cup white miso paste (adjust to taste if you prefer a milder flavor)
– 2 tbsp rice vinegar
– 1 tbsp honey (or maple syrup for a vegan option)
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 green onions, thinly sliced (for garnish, because pretty food tastes better)
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold water, 1 large egg, and ½ tsp baking powder until just combined—a few lumps are fine to avoid overmixing, which can lead to tough batter.
2. Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F on a kitchen thermometer; if you don’t have one, test by dropping a small bit of batter—it should sizzle and float immediately.
3. Pat 2 medium eggplants dry with paper towels to remove excess moisture, which helps the batter stick better and prevents oil splatters.
4. Dip each eggplant slice into the batter, letting excess drip off, then carefully lower into the hot oil using tongs; fry in batches to avoid overcrowding, which can lower the oil temperature and make the tempura greasy.
5. Fry for 2–3 minutes per side until golden brown and crispy, flipping once halfway through for even cooking.
6. Transfer the fried eggplant to a wire rack set over a baking sheet to drain excess oil, keeping them crisp instead of soggy on paper towels.
7. In a small bowl, whisk together ¼ cup white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp sesame oil until smooth and well combined.
8. Drizzle the miso dressing over the warm tempura and garnish with 2 thinly sliced green onions.
Kick back and savor that irresistible combo of crunchy exterior and tender eggplant inside, all jazzed up with a tangy-sweet miso kick. Serve it immediately as a show-stopping appetizer or pile it atop a bed of steamed rice for a meal that’s anything but ordinary—leftovers? Ha, good luck with that!
Mushroom Tempura with Truffle Salt
Savor this crispy, umami-packed delight that’ll make you forget all about those sad, soggy mushrooms of yore—it’s a golden, shatteringly crisp upgrade that’s surprisingly simple to whip up, even if your kitchen skills are more ‘microwave maestro’ than ‘tempura master.’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb cremini mushrooms, cleaned and halved (or use shiitake for a deeper flavor)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 cup ice-cold sparkling water (or club soda for extra crispiness)
– 1 large egg, lightly beaten
– 1 tsp baking powder (helps create a light, airy batter)
– 1 tsp truffle salt (or sea salt with a pinch of truffle oil if unavailable)
– Vegetable oil for frying, about 4 cups (or any neutral oil with a high smoke point)
– Lemon wedges for serving (optional, but adds a bright zing)
Instructions
1. In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to check accuracy—this ensures your tempura doesn’t turn greasy.
2. While the oil heats, pat the halved cremini mushrooms completely dry with paper towels to prevent splattering and soggy batter.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and truffle salt until evenly combined.
4. Add the lightly beaten egg and ice-cold sparkling water to the flour mixture, stirring gently with a fork or chopsticks until just combined—lumps are fine, as overmixing leads to a tough coating.
5. Lightly dust the dried mushrooms with a bit of extra all-purpose flour to help the batter adhere better.
6. Working in small batches to avoid overcrowding, dip each mushroom into the batter, letting excess drip off, then carefully lower it into the hot oil using tongs or a slotted spoon.
7. Fry the mushrooms for 2–3 minutes, turning occasionally, until they’re golden brown and crispy—listen for a gentle sizzle as a cue they’re cooking evenly.
8. Remove the fried mushrooms with a slotted spoon and drain on a wire rack set over a baking sheet, which keeps them crispier than paper towels.
9. Repeat steps 6–8 with the remaining mushrooms, allowing the oil to return to 350°F between batches for consistent results.
10. Serve the mushroom tempura immediately while hot, optionally with lemon wedges on the side.
That first bite delivers a satisfying crunch that gives way to tender, earthy mushrooms, all kissed by the luxurious hint of truffle salt—it’s like a fancy restaurant treat without the fuss. Try stacking them high on a platter with a drizzle of truffle oil or dipping them in a tangy soy-ginger sauce for an extra flavor kick; they’re so addictive, you might just skip the main course!
Lotus Root Tempura with Spicy Mayo
Forget everything you thought you knew about tempura—this isn’t your average shrimp or veggie fry. Feast your eyes (and soon, your taste buds) on Lotus Root Tempura with Spicy Mayo, a crunchy, creamy, and slightly spicy masterpiece that’s about to become your new favorite party trick or indulgent snack. It’s the perfect blend of earthy, crispy, and kicky that will have everyone asking for your secret.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large lotus root (about 12 oz), peeled and sliced into 1/8-inch rounds
– 1 cup all-purpose flour, plus 1/4 cup for dusting
– 1 cup ice-cold sparkling water (or club soda, for extra crispiness)
– 1 large egg, cold
– 2 cups vegetable oil (or any neutral oil with a high smoke point, like canola)
– 1/2 cup mayonnaise
– 1 tbsp sriracha sauce (adjust to taste for more or less heat)
– 1 tsp rice vinegar
– 1/4 tsp salt, plus more for sprinkling
Instructions
1. Pat the lotus root slices completely dry with paper towels to ensure the batter sticks properly.
2. In a medium bowl, whisk together 1 cup of all-purpose flour and 1/4 teaspoon of salt.
3. Add the cold egg and ice-cold sparkling water to the flour mixture, and whisk gently until just combined—it’s okay if the batter is slightly lumpy; overmixing makes it tough.
4. Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. While the oil heats, lightly dust the dried lotus root slices with the remaining 1/4 cup of flour to help the batter adhere.
6. Dip each floured lotus root slice into the batter, letting excess drip off for a thin, even coating.
7. Carefully place 4-5 battered slices into the hot oil, frying for 2-3 minutes until golden brown and crispy, flipping once halfway through.
8. Remove the fried slices with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crispier than paper towels.
9. Repeat steps 6-8 with the remaining lotus root slices, letting the oil return to 350°F between batches.
10. Immediately sprinkle the hot tempura with a pinch of salt for enhanced flavor.
11. In a small bowl, stir together the mayonnaise, sriracha, and rice vinegar until smooth to make the spicy mayo.
12. Serve the lotus root tempura warm with the spicy mayo on the side for dipping.
So, what’s the verdict? You get an incredible crunch from the tempura shell that gives way to the lotus root’s subtly sweet, starchy interior, all balanced by the creamy, tangy heat of the mayo. Seriously, try stacking these crispy rounds into a mini tower for a fun presentation, or just devour them straight from the rack—we won’t judge!
Avocado Tempura with Sriracha Drizzle
Fancy a crispy, creamy, and slightly spicy adventure? Let’s talk about avocado tempura with a sriracha drizzle—the ultimate mash-up of buttery avocado hugged by a light, airy batter and finished with a zesty kick. It’s the snack that’ll make you forget all about boring fries, and trust me, your taste buds will thank you for this delightful crunch-fest.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ripe avocados, pitted and sliced into ½-inch wedges
– 1 cup all-purpose flour, plus ¼ cup for dusting
– 1 cup ice-cold sparkling water (or any neutral carbonated beverage for extra crispiness)
– 1 large egg, lightly beaten
– ½ tsp salt, adjust to taste
– 2 cups vegetable oil (or any neutral oil with a high smoke point, like canola)
– ¼ cup sriracha sauce
– 1 tbsp honey, for a touch of sweetness to balance the heat
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold sparkling water, 1 large egg, and ½ tsp salt until just combined—lumps are fine to avoid overmixing, which keeps the batter light.
2. Place ¼ cup all-purpose flour on a plate and lightly dust 2 ripe avocado wedges with it to help the batter adhere better.
3. Heat 2 cups vegetable oil in a deep pot over medium-high heat until it reaches 350°F, using a thermometer for accuracy to ensure even frying.
4. Dip each dusted avocado wedge into the batter, letting excess drip off to prevent oil splatter.
5. Carefully place battered avocado wedges into the hot oil, frying in batches for 2–3 minutes until golden brown and crispy, flipping halfway for even cooking.
6. Remove fried avocado wedges with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
7. In a small bowl, whisk together ¼ cup sriracha sauce and 1 tbsp honey until smooth for the drizzle.
8. Drizzle the sriracha-honey mixture over the warm avocado tempura just before serving to maintain crispiness.
9. Serve immediately while hot for the best texture and flavor.
Mouthwatering and ready to devour, this dish boasts a crispy exterior that gives way to a creamy avocado center, with the sriracha drizzle adding a tangy, spicy punch. Try pairing it with a cool dipping sauce or sprinkling sesame seeds on top for an extra crunch—it’s perfect for impressing guests or treating yourself to a fun, flavorful snack.
Scallop Tempura with Yuzu Kosho
Kick off your holiday feast with a crispy, citrusy delight that’ll have your taste buds doing a happy dance—Scallop Tempura with Yuzu Kosho. This elegant yet approachable dish combines plump, sweet scallops in a featherlight batter with a zesty, spicy Japanese condiment, perfect for impressing guests without spending hours in the kitchen. Trust me, it’s the showstopper your festive table craves, and yes, you can totally pull it off!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large sea scallops, patted dry (about 12–16 scallops)
– 1 cup all-purpose flour, plus extra for dusting
– 1 cup ice-cold sparkling water (or club soda for extra crispiness)
– 1 large egg, lightly beaten
– 1 tsp baking powder
– 2 tsp yuzu kosho paste (adjust to taste for more or less heat)
– 2 tbsp soy sauce
– 1 tbsp fresh lime juice
– 4 cups vegetable oil (or any neutral oil with a high smoke point, like canola)
– Salt, to season
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt until combined.
2. Add 1 large egg and 1 cup ice-cold sparkling water to the flour mixture, whisking gently until just mixed—lumps are fine to keep the batter light.
3. Pat 1 lb large sea scallops completely dry with paper towels to ensure crisp frying, then lightly dust them with extra flour.
4. In a small bowl, stir 2 tsp yuzu kosho paste, 2 tbsp soy sauce, and 1 tbsp fresh lime juice to make the dipping sauce; set aside.
5. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy—this prevents soggy tempura.
6. Dip each floured scallop into the batter, letting excess drip off, and carefully lower it into the hot oil.
7. Fry scallops in batches for 2–3 minutes until golden brown and crispy, flipping once halfway through for even cooking.
8. Remove fried scallops with a slotted spoon and drain on a wire rack or paper towels; sprinkle with salt immediately while hot.
9. Serve scallop tempura hot with the yuzu kosho dipping sauce on the side.
Buttery and tender on the inside with a shatteringly crisp exterior, these scallops are a textural dream. The yuzu kosho adds a bright, spicy kick that cuts through the richness—try serving them over a bed of greens or with steamed rice for a complete meal. Honestly, they might just steal the spotlight from your main course!
Fish Tempura with Tartar Sauce
Unbelievably crispy and light, this fish tempura is the golden ticket to turning a simple weeknight into a mini Japanese festival in your kitchen—no passport required, just a deep-fryer and a sense of adventure. It’s the kind of dish that makes you feel like a culinary wizard, with a side of tangy tartar sauce that’s basically a flavor high-five for your taste buds.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb white fish fillets (like cod or tilapia), cut into 1-inch strips
– 1 cup all-purpose flour
– 1 cup cornstarch
– 1 tsp baking powder
– 1 large egg
– 1 cup ice-cold water
– 4 cups vegetable oil (or any neutral oil) for frying
– 1 cup mayonnaise
– 2 tbsp sweet pickle relish
– 1 tbsp lemon juice
– 1 tsp Dijon mustard (adjust to taste)
– Salt and black pepper to taste
Instructions
1. Pat the fish strips dry with paper towels to remove excess moisture, which helps the batter stick better and prevents splattering.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt until well combined.
3. In another bowl, lightly beat the egg, then stir in the ice-cold water to keep the batter light and airy for extra crispiness.
4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined—don’t overmix to avoid a tough batter; a few lumps are fine.
5. Heat the vegetable oil in a deep pot or fryer to 350°F, using a thermometer to ensure accuracy for perfect frying.
6. Dip each fish strip into the batter, letting excess drip off, then carefully lower it into the hot oil using tongs to avoid burns.
7. Fry the fish in batches for 3-4 minutes, turning occasionally, until golden brown and crispy—don’t overcrowd the pot to maintain oil temperature.
8. Remove the fried fish with a slotted spoon and drain on a wire rack over paper towels to keep it crisp, not soggy.
9. In a small bowl, mix the mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, and a pinch of black pepper to make the tartar sauce.
10. Serve the fish tempura immediately with the tartar sauce on the side.
Every bite of this tempura delivers a satisfying crunch that gives way to tender, flaky fish, while the zesty tartar sauce adds a creamy tang that balances the richness perfectly. Try pairing it with a simple salad or over steamed rice for a complete meal that’s sure to impress even the pickiest eaters.
Chicken Tempura with Honey Mustard Dip
A crispy, golden revelation that’ll make your taste buds do a happy dance—this Chicken Tempura with Honey Mustard Dip is the ultimate crowd-pleaser, perfect for game day, parties, or when you just need to treat yourself without the fuss. Imagine tender chicken encased in a light, shatteringly crisp batter, paired with a sweet-tangy dip that’s downright addictive. Trust me, it’s so good, you might just forget to share.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (or thighs for extra juiciness)
– 1 cup all-purpose flour, plus extra for dusting
– 1 cup cornstarch (for that signature tempura crispiness)
– 1 large egg, lightly beaten
– 1 cup ice-cold sparkling water (or club soda for extra lift)
– 1 tsp baking powder
– 1 tsp salt
– ½ tsp black pepper
– 4 cups vegetable oil for frying (or any neutral oil with a high smoke point)
– ½ cup mayonnaise
– 2 tbsp Dijon mustard (adjust to taste for more tang)
– 2 tbsp honey
– 1 tbsp lemon juice
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and ½ tsp black pepper until fully combined.
2. Add 1 large egg and 1 cup ice-cold sparkling water to the dry ingredients, whisking gently until just mixed—a few lumps are fine to keep the batter light.
3. Pat 1 lb chicken strips dry with paper towels to ensure the batter sticks, then lightly dust them with extra all-purpose flour.
4. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy (tip: a cube of bread should sizzle and brown in 30 seconds).
5. Dip each floured chicken strip into the batter, letting excess drip off, and carefully lower it into the hot oil—fry in batches to avoid overcrowding.
6. Fry for 4–5 minutes, flipping halfway, until golden brown and crispy, and the internal temperature reaches 165°F (tip: use a meat thermometer for perfect doneness).
7. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and stay crisp—avoid paper towels, which can make it soggy.
8. In a small bowl, whisk ½ cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp lemon juice until smooth for the dip.
9. Serve the chicken tempura immediately with the honey mustard dip on the side.
Vibrantly crunchy on the outside and juicy within, this tempura delivers a satisfying contrast that’s pure comfort food magic. Pair it with a side of pickled veggies or pile it atop a salad for a playful twist—either way, that honey mustard dip will have everyone licking their fingers clean.
Cheese Tempura with Sweet Soy Reduction
Kick your snack game up a notch with this crispy, gooey, and downright addictive treat that’s perfect for holiday gatherings or a spontaneous kitchen adventure. Imagine golden, crunchy tempura giving way to a molten cheese center, all drizzled with a sweet-savory soy reduction that’ll have you licking the plate clean—no judgment here! It’s the kind of dish that makes you wonder why you ever settled for plain old cheese sticks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 oz block of mozzarella cheese, cut into 1-inch cubes (or any melty cheese like Monterey Jack)
– 1 cup all-purpose flour
– 1 cup ice-cold water (keeps the batter light and crispy)
– 1 large egg
– 1 tsp baking powder
– 1/2 cup cornstarch for dredging
– 2 cups vegetable oil for frying (or any neutral oil with a high smoke point)
– 1/2 cup soy sauce
– 1/4 cup honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
Instructions
1. Cut the mozzarella cheese into 1-inch cubes and pat them dry with a paper towel to prevent splattering during frying.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold water, 1 large egg, and 1 tsp baking powder until just combined—a few lumps are fine to avoid overmixing, which can make the batter heavy.
3. Place 1/2 cup cornstarch in a shallow dish and dredge each cheese cube lightly to help the batter adhere better.
4. Heat 2 cups vegetable oil in a deep pot or skillet to 350°F, using a thermometer to ensure accuracy for optimal crispiness.
5. Dip each dredged cheese cube into the batter, letting excess drip off, and carefully add to the hot oil in batches to avoid overcrowding.
6. Fry the cubes for 2–3 minutes, turning occasionally, until they are golden brown and crispy—watch closely as they cook quickly.
7. Remove the fried cheese with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. In a small saucepan over medium heat, combine 1/2 cup soy sauce, 1/4 cup honey, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, and 1 minced garlic clove.
9. Simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens slightly and reduces by about half, then remove from heat and let it cool for a minute.
10. Drizzle the sweet soy reduction over the warm cheese tempura just before serving to maintain maximum crunch.
Crunch into that crispy exterior to reveal a stretchy, molten cheese center that pairs magically with the sweet and salty soy reduction. Serve these bad boys immediately with extra sauce for dipping, or get creative by skewering them with veggies for a fun appetizer platter—your guests will be begging for the recipe!
Okra Tempura with Garlic Aioli
Who says okra has to be slimy? We’re giving this Southern staple a crispy, golden makeover that’ll make you forget all about its gooey reputation. Imagine crunchy, airy tempura pods dunked in a garlicky aioli so good you’ll want to bathe in it (but please, just dip). It’s the perfect party snack or weeknight treat that proves vegetables can be downright addictive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 pound fresh okra, stems trimmed (look for bright green pods without blemishes)
- 1 cup all-purpose flour (for a lighter batter, swap half with cornstarch)
- 1 cup ice-cold club soda (the bubbles create that signature tempura crispiness)
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt, plus extra for seasoning
- Vegetable oil for frying (about 4 cups, or enough to reach 2 inches in your pot)
- ½ cup mayonnaise
- 2 cloves garlic, minced (roast it first for a mellower flavor)
- 1 tablespoon lemon juice (freshly squeezed makes all the difference)
- ¼ teaspoon smoked paprika (optional, but adds a nice smoky depth)
Instructions
- Pat the okra completely dry with paper towels to prevent splattering during frying.
- In a medium bowl, whisk together the flour, beaten egg, and 1 teaspoon salt until just combined.
- Gently stir in the ice-cold club soda until the batter is lumpy and thin—overmixing makes it tough.
- Heat the vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
- Dip each okra pod into the batter, letting excess drip off, and carefully add to the hot oil in batches.
- Fry for 2–3 minutes, flipping once, until golden brown and crispy on all sides.
- Transfer the fried okra to a wire rack set over a baking sheet to drain, which keeps them crispier than paper towels.
- Sprinkle immediately with a pinch of salt while still hot.
- For the aioli, whisk the mayonnaise, minced garlic, lemon juice, and smoked paprika in a small bowl until smooth.
- Let the aioli sit for 5 minutes to allow the flavors to meld before serving.
Verdict: You’ll be hooked on the contrast of the feather-light, shatteringly crisp tempura shell against the tender okra inside. That garlic aioli adds a creamy, punchy kick that makes these impossible to stop eating—try stacking them on a platter with extra dipping sauce for a show-stopping appetizer.
Onion Ring Tempura with Smoked Paprika Salt
Tired of the same old onion rings that taste like they’ve been on a sad, greasy journey? Today, we’re giving the classic a crispy, cloud-like upgrade with Onion Ring Tempura, finished with a smoky paprika salt that’ll make your taste buds do a happy dance. It’s the perfect party snack or indulgent side that’s surprisingly simple to whip up—no fancy skills required, just a craving for something deliciously crunchy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large yellow onions, sliced into 1/2-inch rings (keep them intact for easier dipping)
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water (the bubbles add extra crispiness, or use cold club soda)
– 1 large egg, lightly beaten
– 1 tsp smoked paprika
– 1 tsp kosher salt, plus more for sprinkling
– 1/2 tsp baking powder (for a lighter batter)
– Vegetable oil for frying, about 4 cups (or any neutral oil with a high smoke point, like canola)
– 1 tbsp smoked paprika for the salt mixture (adjust to taste for more smokiness)
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp baking powder until well combined.
2. Add 1 large egg and 1 cup ice-cold sparkling water to the dry ingredients, and whisk gently until just mixed—a few lumps are fine to avoid overmixing, which can make the batter dense.
3. Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F on a thermometer, which should take about 5-7 minutes.
4. While the oil heats, pat 2 large yellow onion rings dry with paper towels to remove excess moisture, which helps the batter stick better.
5. Dip each onion ring into the batter, letting excess drip off, then carefully lower it into the hot oil using tongs—fry in batches to avoid overcrowding and maintain the oil temperature.
6. Fry the onion rings for 2-3 minutes, flipping once halfway, until they turn golden brown and crispy.
7. Remove the fried onion rings with a slotted spoon and drain on a wire rack or paper towel-lined plate to keep them crisp, not soggy.
8. In a small bowl, mix 1 tbsp smoked paprika with an extra pinch of kosher salt to create the seasoning salt.
9. Sprinkle the smoked paprika salt generously over the hot onion rings right after frying for maximum flavor adherence.
10. Let the onion rings cool for 1-2 minutes before serving to avoid burning your mouth.
Light, airy, and impossibly crunchy, these tempura onion rings shatter with every bite, revealing sweet, tender onions inside. The smoked paprika salt adds a warm, savory kick that’s downright addictive—try serving them stacked high with a side of cool ranch dip for a fun, interactive snack that’ll disappear faster than you can say “more, please!”
Bell Pepper Tempura with Teriyaki Glaze
Yikes, have you ever had a vegetable so perfectly crispy and saucy that you momentarily forget it’s technically good for you? Meet your new favorite party trick—these bell pepper tempura bites are about to become the star of your snack spread, delivering a crunch that’s downright addictive and a glaze that’ll have everyone licking their fingers (we won’t judge).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large bell peppers (any color), sliced into 1-inch strips
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water (or club soda for extra crispiness)
– 1 large egg, lightly beaten
– 1 tsp baking powder
– 1/2 tsp salt
– 2 cups vegetable oil (or any neutral oil with a high smoke point)
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
– 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
2. Add the lightly beaten egg and ice-cold sparkling water to the flour mixture, stirring gently until just mixed—a few lumps are fine to avoid overmixing, which can make the batter heavy.
3. Heat the vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350°F, using a thermometer to ensure accuracy for perfect frying.
4. Dip each bell pepper strip into the batter, letting excess drip off, then carefully place it into the hot oil without overcrowding the pot.
5. Fry the peppers for 2–3 minutes, flipping once halfway through, until they turn golden brown and crispy—listen for a sizzle as a cue they’re ready.
6. Remove the fried peppers with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
7. In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, grated ginger, and minced garlic, stirring until the honey dissolves completely.
8. Bring the sauce to a simmer, then whisk in the cornstarch-water mixture and cook for 1–2 minutes until it thickens to a glaze consistency, coating the back of a spoon.
9. Drizzle the warm teriyaki glaze over the tempura peppers just before serving to keep them crispy.
Brace yourself for a texture showdown: the light, airy crunch of the tempura gives way to tender peppers, all hugged by that sticky-sweet glaze. Serve these bad boys hot with extra sauce for dipping, or get fancy by skewering them as appetizers—either way, they’ll disappear faster than you can say “seconds, please!”
Tofu Tempura with Spicy Peanut Sauce
Okay, let’s be real—sometimes tofu needs a little makeover to go from ‘meh’ to magnificent. This recipe is that makeover, turning humble blocks into crispy, golden clouds of joy that are just begging to be dunked into a sauce with serious personality.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 (14-ounce) block extra-firm tofu, pressed for 15 minutes and cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 cup ice-cold sparkling water (or club soda, for extra crispiness)
- 1 large egg, lightly beaten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil for frying, about 4 cups (enough for 2 inches depth in a pot)
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha sauce (adjust for more or less heat)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-4 tablespoons warm water (to thin the sauce as needed)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Drain the pressed tofu and pat it completely dry with paper towels to prevent oil splatter.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- Add the beaten egg and ice-cold sparkling water to the flour mixture, stirring gently until just combined—a few lumps are fine to keep the batter light.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
- Dip each tofu cube into the batter, letting excess drip off, and carefully lower it into the hot oil using tongs.
- Fry the tofu in batches for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Tip: Avoid overcrowding the pot to maintain the oil temperature.
- Transfer the fried tofu to a wire rack set over a baking sheet to drain and stay crisp.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, ginger, and garlic until smooth.
- Gradually add warm water, 1 tablespoon at a time, whisking until the sauce reaches a drizzle-able consistency. Tip: Taste and adjust sriracha for your preferred spice level now.
- Arrange the tofu tempura on a serving plate and drizzle generously with the spicy peanut sauce.
- Sprinkle with sliced green onions and sesame seeds for garnish.
Forget everything you thought you knew about bland tofu—this dish delivers a crunchy exterior that gives way to a tender center, all smothered in a sauce that’s nutty, tangy, and just spicy enough to keep things interesting. Serve it over a bed of steamed rice for a quick meal, or pile it high as the star of your next game-day snack spread.
Summary
From quick weeknight dinners to impressive party appetizers, these 18 crispy tempura recipes offer something delicious for every occasion. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the crispy joy. Happy cooking!
