Vegetable Tempura

Yield: 1 1/2 cups batter, enough for about 4 cups of vegetables


  • 3/4 cup Argo® Corn Starch
  • 1/4 cup flour
  • 1 teaspoon Argo® Baking Powder
  • 2 1/2 teaspoons Spice Islands® Garlic Salt
  • 1 1/2 teaspoons Spice Islands® Onion Powder
  • 1/4 teaspoon Spice Islands® Fine Grind Black Pepper
  • 1/8 teaspoon Spice Islands® Cayenne Pepper
  • 1/2 cup water or beer
  • 1 egg, slightly beaten
  • Mazola® Corn Oil for deep fat frying
  • 4 cups cut-up vegetables, such as zucchini, carrots, onion 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.

    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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Tempura Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy