Tempura veggies

By Desiree Nielson
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  • 1 1/2 cups (360 milliliters) club soda, cold
  • 2 eggs, whites only
  • 1/4 teaspoon (2 milliliters) baking soda
  • 2 cups (480 milliliters) rice flour
  • Sweet potatoes, peeled and sliced, and parboiled to soften
  • Small carrots, end and green top trimmed
  • Purple potatoes
  • Asparagus spears
  • Snap peas, trimmed
  • Canola or peanut oil, for frying


  1. Add a few centimeters of oil to a deep pot and heat to 350F (180C). Check heat with kitchen thermometer.
  2. Pour soda water into bowl.
  3. Crack eggs and add egg whites only to bowl. Whisk until frothy.
  4. Add baking soda and rice flour, and whisk just to combine.
  5. Using chopsticks, dip each veggie in the batter, and then carefully place into the hot oil.
  6. Remove after four or five minutes, or when golden. Leave carrots and potatoes in oil a minute longer, to soften.
  7. Serve with wasabi cream sauce and wasabi-cranberry sauce (see recipes).
  8. Enjoy!


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