Get ready to indulge in a world of crispy delights with these 18 mouth-watering tempura recipes! Whether you’re a foodie looking for new inspiration or a home cook seeking to impress your loved ones, this collection of creative and delicious tempura dishes has got you covered.
From classic shrimp tempura with a side of tangy dipping sauce to innovative vegetable and fruit-based creations, we’ve rounded up the best of the best to satisfy your cravings. With flavors ranging from sweet and savory to spicy and umami, there’s something for everyone in this ultimate guide to tempura.
So go ahead, dip into the world of tempura and discover new favorites to enjoy on any occasion – whether it’s a casual dinner with friends or a special celebration.
Classic Shrimp Tempura with Dipping Sauce
Enjoy the crispy, flavorful Japanese-inspired delight of shrimp tempura paired with a savory dipping sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce (see below)
– Optional: Sesame seeds and chopped scallions for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water, stirring until smooth batter forms.
3. Dip each shrimp into the batter, allowing excess to drip off.
4. Heat 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered shrimp for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain on paper towels.
Dipping Sauce:
– Mix equal parts soy sauce and rice vinegar
– Add a squeeze of fresh lime juice (optional)
Cooking Time: 10-12 minutes total, including frying time.
Vegetable Tempura with Sweet Chili Sauce
This Japanese-inspired recipe combines crispy tempura-fried vegetables with a sweet and spicy sauce, perfect for a quick and flavorful snack or meal.
Ingredients:
– 1 cup mixed vegetables (carrots, zucchini, bell peppers, etc.)
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Sweet Chili Sauce ingredients:
+ 1/2 cup ketchup
+ 1/4 cup sweet chili sauce
+ 2 tablespoons soy sauce
+ 1 tablespoon brown sugar
+ 1 teaspoon rice vinegar
Instructions:
1. In a bowl, whisk together flour and cornstarch.
2. Gradually add soda water to create a thick batter.
3. Dip vegetables into the batter, making sure they are fully coated.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered vegetables for 2-3 minutes or until golden brown.
6. Drain tempura on paper towels.
7. To make Sweet Chili Sauce, whisk together all ingredients in a bowl.
Cooking Time: 15-20 minutes
Pumpkin Tempura with Matcha Salt
Elevate your snack game with this unique combination of crispy tempura and nutty matcha salt, perfectly balanced with the warmth of roasted pumpkin.
Ingredients:
– 1 small pumpkin (about 1 lb), peeled and cubed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon matcha powder
– 1 cup ice-cold soda water
– Vegetable oil for frying
– Optional: sesame seeds and chopped scallions for garnish
Instructions:
1. In a bowl, whisk together flour, cornstarch, and salt.
2. Add the matcha powder and mix until combined.
3. Dip each pumpkin cube into the batter, then coat with soda water. Let excess liquid drip off.
4. Fry the battered pumpkin pieces in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Remove from oil and drain on paper towels.
6. Serve warm with a sprinkle of matcha salt to balance the sweetness.
Cooking Time: 15-20 minutes
Sweet Potato Tempura with Soy-Ginger Glaze
Sweet Potato Tempura with Soy-Ginger Glaze Recipe
Transform sweet potatoes into a crispy, savory delight by coating them in a light batter and frying to perfection. This unique appetizer is elevated with a tangy soy-ginger glaze that adds depth and complexity.
Ingredients:
– 2 large sweet potatoes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Soy-Ginger Glaze (see below)
– Optional: sesame seeds, chopped scallions, or pickled ginger for garnish
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together flour, cornstarch, and water until smooth.
3. Slice sweet potatoes into 1/4-inch thick rounds.
4. Dip each sweet potato round into the batter, allowing excess to drip off.
5. Fry battered sweet potatoes in batches for 2-3 minutes or until golden brown.
6. Drain on paper towels and serve immediately.
Soy-Ginger Glaze:
– 1/2 cup soy sauce
– 1/4 cup sugar
– 2 tablespoons grated ginger
– 2 tablespoons rice vinegar
Mix all ingredients together in a small bowl until smooth. Brush glaze over fried sweet potatoes before serving.
Cooking Time: 20-25 minutes (including prep time)
Green Bean Tempura with Wasabi Mayo
Elevate your snack game with this crispy and addictive green bean tempura, served with a tangy wasabi mayo dipping sauce.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Wasabi Mayo (store-bought or homemade)
– Salt, to taste
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, whisking until smooth batter forms.
3. Dip green beans into the batter, making sure they’re fully coated.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan to 350°F (175°C).
5. Fry battered green beans in batches for 2-3 minutes or until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels.
7. Serve tempura hot with Wasabi Mayo for dipping.
Cooking Time: 10-12 minutes
Enjoy your delicious Green Bean Tempura with Wasabi Mayo!
Zucchini Tempura with Ponzu Sauce
Savor the sweetness of summer zucchini in a crispy tempura coat, served with a tangy and refreshing ponzu sauce. This simple recipe is perfect for a light and satisfying snack or side dish.
Ingredients:
– 2 medium zucchinis
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Ponzu sauce (store-bought or homemade, recipe not included)
– Sesame seeds and grated daikon (optional)
Instructions:
1. Cut zucchinis into 1-inch thick slices.
2. In a bowl, whisk together flour, cornstarch, and a pinch of salt. Gradually add soda water to form a smooth batter.
3. Dip each zucchini slice into the batter, then coat with additional flour to prevent sticking.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
5. Fry battered zucchinis for 2-3 minutes on each side, or until golden brown and crispy. Drain excess oil on paper towels.
6. Serve tempura hot with ponzu sauce and garnish with sesame seeds and grated daikon if desired.
Cooking Time: 10-12 minutes total
Eggplant Tempura with Miso Dressing
Eggplant Tempura with Miso Dressing Recipe
Summary:
A crispy and savory Japanese-inspired appetizer featuring tender eggplant tempura served with a rich miso dressing for dipping.
Ingredients:
– 2 medium-sized eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Miso dressing (see below for recipe)
Miso Dressing:
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
2. Dip each eggplant round into the flour mixture, coating both sides evenly.
3. Dip the floured eggplant rounds into the soda water, making sure they are fully saturated.
4. Fry the eggplant slices in hot oil (350°F) for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the tempura from the oil with a slotted spoon and place on paper towels to drain excess oil.
6. Serve warm with Miso Dressing for dipping.
Cooking Time: 15-20 minutes
Mushroom Tempura with Truffle Salt
Elevate your snack game with this decadent and crispy Mushroom Tempura recipe, infused with the luxurious flavor of truffle salt.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced into thin strips
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Truffle salt to taste
– Optional: your favorite dipping sauce (e.g., soy sauce, ponzu)
Instructions:
1. In a bowl, whisk together flour, cornstarch, and a pinch of truffle salt.
2. Gradually add ice-cold soda water, stirring until the batter is smooth and free of lumps.
3. Dip each mushroom strip into the batter, coating evenly.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered mushrooms in batches, if necessary, until golden brown and crispy, about 2-3 minutes per batch.
6. Remove from oil with a slotted spoon; drain excess oil on paper towels.
7. Serve hot, sprinkled with truffle salt to taste.
Cooking Time: 10-12 minutes (frying time)
Lotus Root Tempura with Spicy Mayo
Experience the crispy delight of Japanese tempura combined with the subtle sweetness of lotus root, all wrapped up with a spicy kick from our homemade mayo.
Ingredients:
– 1 medium-sized lotus root, peeled and sliced into thin strips
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Homemade Spicy Mayo (see below)
– Optional: sesame seeds and chopped scallions for garnish
Homemade Spicy Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water while whisking until batter forms.
3. Dip lotus root strips into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry tempura for 2-3 minutes on each side or until golden brown.
6. Drain excess oil and serve immediately with Spicy Mayo.
Cooking Time: 15-20 minutes (includes frying time)
Avocado Tempura with Sriracha Drizzle
Elevate your snack game with this innovative and delicious recipe that combines the creaminess of avocado with the crispy, savory delight of tempura.
Ingredients:
– 2 ripe avocados, cut into 1-inch cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Sriracha sauce (store-bought or homemade)
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, whisking until smooth batter forms.
3. Dip avocado cubes into the batter, allowing excess to drip off.
4. Fry battered avocado in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Remove from oil with a slotted spoon and drain on paper towels.
6. Drizzle Sriracha sauce over tempura avocados.
7. Garnish with chopped green onions and toasted sesame seeds, if desired.
Cooking Time: 10-12 minutes (includes frying time)
Enjoy your crispy, spicy, and creamy Avocado Tempura with Sriracha Drizzle!
Scallop Tempura with Yuzu Kosho
Scallop Tempura with Yuzu Kosho: A Japanese Twist on a Classic Dish
This recipe combines the crispy, savory delight of tempura with the bright, citrusy flavor of yuzu. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large scallops
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Yuzu kosho (citrus-chili paste) for serving
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, whisking until smooth batter forms.
3. Dip each scallop into the batter, letting excess drip off.
4. Fry battered scallops in hot oil (350°F/175°C) for 2-3 minutes or until golden brown.
5. Drain and serve immediately with yuzu kosho.
Cooking Time: 10-12 minutes
Fish Tempura with Tartar Sauce
A classic Japanese-inspired dish that combines crispy fried fish with a tangy and creamy tartar sauce.
Ingredients:
– 1 pound of firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tartar sauce ingredients:
+ 1/2 cup mayonnaise
+ 1 tablespoon freshly chopped parsley
+ 1 tablespoon lemon juice
+ Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
2. Pour soda water into the mixture and stir until smooth batter forms.
3. Dip fish pieces into the batter, coating evenly.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Fry battered fish pieces for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil and place on paper towels to drain excess oil.
7. To make tartar sauce, mix all ingredients together in a bowl and refrigerate until ready to serve.
Cooking Time: 15-20 minutes (depending on the number of fish pieces)
Enjoy your crispy Fish Tempura with tangy Tartar Sauce!
Chicken Tempura with Honey Mustard Dip
Elevate your snack game with this mouthwatering combination of crispy chicken and tangy honey mustard dip! This recipe is quick, easy, and perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Honey Mustard Dip (see below)
– Optional: sesame seeds and chopped scallions for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Pour in soda water and stir until smooth batter forms.
3. Dip chicken pieces into batter, letting excess drip off.
4. Heat about 1/2-inch vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered chicken for 3-4 minutes or until golden brown, flipping halfway.
6. Drain on paper towels and serve hot with Honey Mustard Dip.
Honey Mustard Dip:
– 1/2 cup mayonnaise
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon lemon juice
Mix all ingredients until smooth and creamy. Serve chilled or at room temperature.
Cheese Tempura with Sweet Soy Reduction
Cheese Tempura with Sweet Soy Reduction Recipe
Introduce your taste buds to the harmonious union of crispy tempura and savory sweet soy reduction, perfectly paired with melted cheese.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– 8 oz mozzarella cheese, sliced
– Sweet soy reduction (recipe below)
– Fresh parsley or green onion, chopped (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Gradually add soda water to form a thick batter.
3. Dip each mozzarella slice into the batter, allowing excess to drip off.
4. Fry battered cheese in hot oil until golden brown, about 2-3 minutes per side.
5. Remove tempura from oil and place on paper towels to drain excess oil.
Sweet Soy Reduction:
– Combine 1/2 cup soy sauce, 1/4 cup sake (or dry white wine), and 2 tablespoons sugar in a small saucepan.
– Bring mixture to a simmer over medium heat until thickened, about 5 minutes.
– Remove from heat and stir in 1 tablespoon sesame oil.
Cooking Time: 15-20 minutes
Okra Tempura with Garlic Aioli
A Southern twist on a Japanese classic, this crispy okra tempura is served with a creamy garlic aioli for dipping.
Ingredients:
– 1 cup okra pods, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Garlic Aioli (recipe below)
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Pour buttermilk into a separate dish.
3. Dredge okra slices in flour mixture, then dip in buttermilk, and finally coat with flour mixture again.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry okra tempura in batches until golden brown, about 2-3 minutes per batch.
6. Drain on paper towels and serve hot with Garlic Aioli.
Garlic Aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Onion Ring Tempura with Smoked Paprika Salt
Elevate your tempura game with this addictive recipe, featuring crispy onion rings tossed in a smoky paprika salt blend.
Ingredients:
– 1 large onion, thinly sliced into rings
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Smoked paprika salt (see below)
– Optional: lemon wedges and chopped cilantro for garnish
Smoked Paprika Salt:
– 2 tablespoons kosher salt
– 1 tablespoon smoked paprika
– 1/2 teaspoon black pepper
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and soda water to form a smooth batter.
2. Dip each onion ring into the batter, coating evenly.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the onion rings in batches until golden brown, about 2-3 minutes per batch.
5. Using a slotted spoon, remove the tempura from the oil and place on paper towels to drain excess oil.
6. Sprinkle the Smoked Paprika Salt mixture evenly over the warm tempura.
7. Serve immediately, garnished with lemon wedges and cilantro if desired.
Cooking Time: About 15-20 minutes, depending on frying time.
Bell Pepper Tempura with Teriyaki Glaze
Transform bell peppers into a crispy, sweet, and savory delight by battering them and deep-frying them to perfection.
Ingredients:
– 2 large bell peppers (any color), sliced into 1-inch thick strips
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup ice-cold soda water
– Vegetable oil for frying
– Teriyaki glaze (store-bought or homemade, see below)
Teriyaki Glaze (Homemade):
– 1/2 cup soy sauce
– 1/4 cup granulated sugar
– 2 tablespoons rice vinegar
– 2 tablespoons water
Instructions:
1. In a bowl, whisk together flour, cornstarch, panko breadcrumbs, salt, and pepper.
2. Gradually add soda water to the dry ingredients until a batter forms.
3. Dip bell pepper strips into the batter, allowing excess to drip off.
4. Fry battered peppers in hot oil (350°F) for 3-4 minutes or until crispy.
5. Remove from oil and place on paper towels to drain excess oil.
6. Drizzle Teriyaki glaze over fried peppers and serve immediately.
Cooking Time: 15-20 minutes
Tofu Tempura with Spicy Peanut Sauce
Experience the harmony of crispy tempura and creamy peanut sauce with this easy-to-make recipe.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Spicy Peanut Sauce (recipe below)
– Sesame seeds and chopped green onions for garnish
Spicy Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 2 tablespoons water
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, whisking until smooth batter forms.
3. Dip tofu pieces into batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry battered tofu for 2-3 minutes or until golden brown.
6. Drain on paper towels and serve hot with Spicy Peanut Sauce.
Cooking Time: 15-20 minutes
Enjoy your crispy Tofu Tempura with the creamy and spicy kick of the peanut sauce!
Summary
Get ready to elevate your snack game with these 18 crispy tempura recipes! From classic shrimp and vegetable options to more adventurous choices like pumpkin, sweet potato, and avocado, there’s something for every occasion. Try pairing your tempura with unique dipping sauces like sweet chili sauce, wasabi mayo, or ponzu sauce. Whether you’re in the mood for something savory, sweet, or spicy, these recipes are sure to satisfy your cravings. So go ahead, get creative, and indulge in the crispy goodness of tempura!
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