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Summer Vegetable Tempura

Scott Phillips

Servings: 4

Tempura is a Japanese specialty of deep-fried, delicately battered pieces of fish or vegetables. Here, it’s made with seasonal produce and paired with a habit-forming gingery dipping sauce. If you have any dipping sauce left over, it’s also delicious with steamed or grilled vegetables, dumplings, or egg rolls.


  • 2/3 cup soy sauce
  • 1/4 cup plain rice vinegar
  • 2 Tbs. Asian sesame oil
  • 2 Tbs. minced fresh ginger
  • 2 tsp. packed dark brown sugar
  • 4 to 6 cups vegetable oil
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1 cup lager beer, such as Budweiser
  • Kosher salt
  • 3 oz. small okra, trimmed (about 12)
  • 3 oz. sugar snap peas, strings removed (about 1 cup)
  • 3 oz. medium green beans, trimmed (15 to 20)
  • 3 1/2 -inch-thick rounds of eggplant, cut into quarters (about 3 oz.)
  • 1 medium carrot, cut on a sharp diagonal into 1/2-inch-thick oblongs (about 4 oz.)

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 270
  • Fat (g): 32
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 14
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 1860
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 4


  • In a small bowl, stir the soy sauce, vinegar, sesame oil, ginger, and brown sugar until the sugar is dissolved.
  • Add enough vegetable oil to a 14-inch flat-bottom wok (preferably seasoned carbon steel) to measure 1-1/4 inches deep; heat over high heat until the oil registers 365°F on a deep-fry thermometer.
  • While the oil heats, whisk the flour, beer, and 1 tsp. salt in a medium bowl until smooth. Working in batches of about 10 pieces, add vegetables to the batter and stir until just coated.
  • Using wooden chopsticks or tongs, carefully add the first batch of battered vegetables, one at a time, to the oil. Fry, turning the pieces halfway through cooking, until light golden, 1 to 2 minutes. Using a metal skimmer, strainer, or slotted spoon, transfer the vegetables to a plate lined with paper towels. Repeat in batches of 10 vegetables until all are fried, adjusting the heat as needed to maintain the oil temperature. Serve immediately with the soy-ginger dipping sauce.


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