ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tempura Vegetable Crudités

Photo: Lisa Romerein; Styling: Dani Fisher
Total time 15 mins

Serves 10

Beer lightens the batter here, making this a good appetizer to serve with your favorite ale (or more of that same beer). The cake flour gives the coating a lighter texture.


  • About 6 cups vegetable oil for frying
  • 1 1/4 cups cake flour
  • 1 cup light beer or amber ale
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • About 1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the salad bar or a stir-fry mix
  • 1/2 cup mayonnaise
  • 3 tablespoons whole-grain mustard

Nutrition Information

  • calories 198
  • caloriesfromfat 62 %
  • protein 2.3 g
  • fat 14 g
  • satfat 1.7 g
  • carbohydrate 16 g
  • fiber 1.1 g
  • sodium 177 mg
  • cholesterol 3.1 mg

How to Make It

  1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.

  2. Mix mayonnaise and mustard together and serve on the side.

  3. Note: Nutritional analysis is per serving.