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Vegetable Tempura

Vegetable Tempura

Vegetable Tempura

Delicious Vegetable Tempura. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 35 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 1 -1/2 cups batter, enough for 4 cups of vegetables


  • ¾ c. Argo® Corn Starch
  • ¼ c. flour
  • 1 tsp. Argo® Baking Powder
  • 2-½ tsp. Garlic Salt
  • 1-½ tsp. Onion Powder
  • ¼ tsp. Fine Grind Black Pepper
  • 18 tsp. Cayenne Pepper
  • ½ c. water OR beer
  • 1 egg slightly beaten
  • Enough for deep frying Mazola® Corn Oil
  • 4 c. cut-up vegetables, such as zucchini, carrots, onions and/or mushrooms


  1. Combine corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth.
  2. Heat 3 to 4 inches of oil in a deep pot over medium heat to 350˚F.
  3. Dip vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp.
  4. Drain on paper towels. Serve immediately.


1-1/2 pounds raw, peeled shrimp can be substituted for the vegetables.