Air Fryer Tempura Vegetables
These Air Fryer Tempura Vegetables are crisp, colorful, light, and incredibly easy to prepare.A selection of fresh vegetables is coated in a delicate homemade tempura batter.The vegetables are lightly sprayed or brushed with oil before air frying.Cooking at high heat helps create a golden, crunchy exterior.The vegetables are best served immediately with a savory dipping sauce.This recipe makes an excellent vegetarian appetizer, snack, or side dish.
Ingredients
For the Vegetables
- 1 medium carrot, peeled and cut into thin sticks
- 1 small sweet potato, thinly sliced
- 1 small zucchini, cut into thin sticks
- 1 small bell pepper, sliced
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- ½ cup green beans
- 1–2 tablespoons neutral cooking oil or olive oil spray
For the Tempura Batter
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ to 1 cup ice-cold water
For the Dipping Sauce
- ¼ cup soy sauce
- ¼ cup water
- 1 teaspoon rice vinegar
- 1 teaspoon honey or sugar
- ½ teaspoon grated ginger
- ½ teaspoon sesame oil
Instructions
Prepare the Vegetables
- Wash and thoroughly dry all the vegetables. Cut them into relatively thin, evenly sized pieces so they cook at approximately the same rate.Keep the vegetables dry before dipping them into the batter. Excess moisture can prevent the coating from becoming crisp.
Preheat the Air Fryer
- Preheat your air fryer to 390°F (200°C) for approximately 3–5 minutes.Preheating helps the batter begin crisping immediately when the vegetables enter the basket.
Make the Tempura Batter
- In a bowl, combine the flour, cornstarch, baking powder, and salt.In another bowl, lightly beat the egg with the ice-cold water.Pour the wet ingredients into the dry ingredients and gently mix.Do not overmix. A few small lumps in the batter are perfectly fine and can actually help create a lighter tempura texture.
Coat the Vegetables
- Dip each vegetable piece into the batter, allowing excess batter to drip back into the bowl.The vegetables should have a thin coating rather than a thick layer of batter.
Arrange in the Air Fryer
- Lightly spray the air fryer basket with oil.Place the battered vegetables in a single layer, leaving enough space between pieces for hot air to circulate.Do not overcrowd the basket. Cook in batches if necessary.Lightly spray the tops of the vegetables with oil.
Air Fry
- Air fry at 390°F (200°C) for approximately 6–8 minutes.Carefully turn the vegetables and lightly spray them with additional oil if necessary.Continue cooking for another 5–8 minutes, or until the coating is golden and crisp and the vegetables are tender.Cooking time can vary depending on the size of the vegetables and your particular air fryer.
Prepare the Dipping Sauce
- Combine soy sauce, water, rice vinegar, honey or sugar, ginger, and sesame oil in a small bowl.Mix well and set aside.
Serve Immediately
- Transfer the crispy tempura vegetables to a serving plate.Serve immediately with the dipping sauce while they are hot and crunchy.
Notes
- Keep the batter cold: Ice-cold water helps create a lighter and crispier tempura coating.
- Do not overmix: Overmixing develops gluten and can make the coating heavy.
- Dry the vegetables: Excess moisture can make the batter slide off.
- Cut vegetables evenly: Similar-sized pieces cook more consistently.
- Avoid overcrowding: Air circulation is essential for crisping.
- Use a light layer of oil: A small amount of oil helps the batter brown and crisp.
- Cook in batches: Several smaller batches are usually crispier than one crowded batch.
- Serve immediately: Tempura naturally softens as it sits.