For vegetables
For batter
For frying


Instructions Checklist
  • Heat 2 inches oil in a wok or heavy pot over medium heat to 350 degrees.

  • Mix yolk with water using fat wooden chopsticks. Add the flour all at once and mix just slightly. There should be large lumps of flour and a rim of flour dust around the bowl. Over mixing will result in a heavy batter coating. It is best to mix the batter in this amount, and repeat as necessary. Prepare ingredients, dry them, and dredge lightly in flour before dipping in batter.

  • When oil is hot, dip the vegetables one at a time into batter to coat completely, and then allow excess to drain into bowl. Working in batches, about 6 pieces at a time, and using a spider, carefully submerge vegetables in oil. Cook, turning once, until light golden, puffed and cooked through, about 3 minutes for most vegetables. They should be tender when pierced with the tip of a paring knife. Transfer to a baking sheet fitted with a wire rack to drain. Serve with dipping sauce. To serve sweet potato tempura for dessert, sprinkle with sugar and serve immediately.

Reviews (1)

21 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
This recipe was way to thick with the amount of sparkling water to flour. Had to add at least another 3/4 - 1 cup of sparkling water to thin out the batter enough to use. Check your recipe Martha people.