Vegetable tempura

Name: Vegetable tempura
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 sweet potato, sliced into thin rounds; 1 courgette, cut into batons; 1 red pepper, cut into strips; 100g green beans; 100g gluten free plain flour; 50g cornflour; 250ml ice cold sparkling water; 1l vegetable oil, for frying; 4 tbsp gluten free tamari; 2 tbsp mirin; 4 tbsp water

Crisp, lacy batter around sweet potato, courgette and pepper, with a soy dipping sauce.

Time35 min
LevelMedium
Costabout £1.48 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1sweet potatosliced into thin rounds
1courgettecut into batons
1red peppercut into strips
100 ggreen beans
100 ggluten free plain flour
50 gcornflour
250 mlice cold sparkling water
1 lvegetable oilfor frying
4 tbspgluten free tamari
2 tbspmirin
4 tbspwater

Method

1
Mix the tamari, mirin and water in a small bowl for the dipping sauce.
2
Heat the oil in a deep pan to 180 degrees C.
3
Whisk the flour, cornflour and ice cold water together very briefly. Leave a few lumps, as overmixing makes the batter heavy.
4
Dip a few vegetable pieces at a time into the batter, let the extra drip off, then lower into the oil.
5
Fry for 2 to 3 minutes until pale golden and crisp. Drain on kitchen paper. Repeat with the rest, keeping the batter cold.
2 min 30 s
6
Serve at once with the dipping sauce.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.