Vegetable Tempura
Vegetable Tempura
Vegetable Tempura Recipe

Vegetable Tempura

October 5, 2022



  • 1 pc. zucchini
  • 1 cup squash
  • 6 pcs. oyster mushrooms
  • 3 pcs. okra, cut in half
  • 2 pcs. bell pepper (cut in quarters, deseeded)
  • 1 bottle Dona Elena Pomace Olive Oil 1L

Tempura Batter:

  • ½ all-purpose flour
  • 1 tbsp. cornstarch
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vinegar
  • ½ cup cold water

Tempura Sauce:

  • ¾ cup dashi
  • 3 tbsps. soy sauce
  • 2 tbsps. mirin
  • 2 tsp. white sugar
  • 1 tbsp. grated ginger
  • 2 tbsps. grated radish


  1. Make the tempura batter by mixing all the dry ingredients together with a whisk and add the wet ingredients slowly until fully incorporated.
  2. Cut zucchini and squash in 1/4-inch-thick pieces.
  3. Dredge all vegetables with flour.
  4. Heat the pomace olive oil in a pot.
  5. Dip the vegetable in batter then fry until crispy.


  1. Combine dashi, soy sauce, mirin, and sugar in a small saucepan.
  2. Bring it to a simmer and let the sugar dissolved completely. Turn off the heat and let it cool for a bit before pouring into a container.


  1. Serve the warm tempura dipping sauce with your vegetable tempura.
  2. Grate radish and ginger and squeeze the water gently.
  3. Squeeze water out gently and serve with the sauce.