New This Month

Extra-Crisp Vegetable Tempura

Club soda gives the batter a lighter texture so this tempura fries up extra crisply.

Photography: Bryan Gardner

Source: Martha Stewart Living, June 2015


  • 1 large egg yolk
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups cold club soda
  • 1 1/4 cups rice flour (or 2 1/4 cups cornstarch)
  • Safflower oil for frying
  • Vegetables such as asparagus, bell pepper, and eggplant


  1. Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.

  2. Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.

Reviews Add a comment