Best 5 Air Fryer Tempura Veggies Recipes

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If you're looking for a healthier alternative to deep-fried tempura vegetables, using an air fryer is the perfect solution. Air fryers use hot air to cook food, resulting in crispy and flavorful tempura veggies that are lower in fat and calories than traditional deep-fried versions. With minimal oil and just a few simple steps, you can easily create a delicious and healthy meal that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

AIR-FRYER TEMPURA VEGGIES



Air-Fryer Tempura Veggies image

Air fryers are taking over kitchens nationwide. They're basically mini convection ovens that 'fry' foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in hot air to produce a crispy finished product. Use 2 to 3 cups of assorted vegetable pieces, cut 1/2-inch thick. Serve with desired dipping sauce.

Provided by Juliana Hale

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 35m

Yield 4

Number Of Ingredients 13

½ cup all-purpose flour
½ teaspoon salt, divided, or more to taste
½ teaspoon ground black pepper
2 eggs
2 tablespoons water
1 cup panko bread crumbs
2 teaspoons vegetable oil
½ cup whole green beans
½ cup whole asparagus spears
½ cup red onion rings
½ cup sweet pepper rings
½ cup avocado wedges
½ cup zucchini slices

Steps:

  • Mix together flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk together eggs and water in another shallow dish. Stir together panko and oil in a third shallow dish. Add desired seasoning to either panko and/or flour mixture.
  • Sprinkle vegetables with remaining 1/4 teaspoon salt. Dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
  • Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
  • Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.3 g, SaturatedFat 2 g, Sodium 464 mg, Sugar 2.3 g

VEGETABLE TEMPURA



Vegetable Tempura image

Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.

Provided by Jamie Oliver

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)
Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper

Steps:

  • Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
  • Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
  • Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
  • Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

VEGETABLE TEMPURA



Vegetable Tempura image

Provided by Mark Bittman

Categories     brunch, lunch, quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Neutral oil, such as canola or grapeseed, for deep-frying
1/2 cup flour, plus more for dredging
2 egg yolks
24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
Salt and black pepper
1 lemon, cut into quarters, optional
Soy sauce, optional

Steps:

  • Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
  • Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 11 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1826 milligrams, Sugar 32 grams, TransFat 0 grams

AIR FRYER TEMPURA



Air Fryer Tempura image

Make Japanese tempura at home without the deep frying! This air fryer tempura recipe is a quick and easy way to get your tempura fix. Plus, it works for both shrimp and vegetable tempura.

Provided by Mochi Mommy

Categories     Main Course     Side Dish

Number Of Ingredients 6

1 cup flour (separated in half)
3/4 cup cold water
2 tbsp Japanese mayonnaise
1/2 tsp kosher salt
1 lb shrimp (peeled, deveined, head off)
1 sweet potato (or other vegetable)

Steps:

  • Peel sweet potato (or other vegetable) and slice into rounds NO THICKER than 1/4 inch.
  • Soak root veggies in water while you prep other foods to wash off excess starch.
  • Optional step for shrimp: make shallow slices crosswise along the underside of the shrimp. Using your fingers, stretch out the shrimp so that it lies straight, instead of curled. Traditional shrimp tempura is always straight, but you can skip this step if you don't care for it. The taste will be the same.
  • Optional step 2 for shrimp: Soak prepped shrimp in sake while you make the batter to remove fishy smells prior to cooking.
  • In a bowl, mix water, mayonnaise, and 1/2 cup of the flour.
  • Mix salt and remaining 1/2 cup flour in separate bowl.
  • While you preheat your air fryer to 350 degrees F, dip your fillings into the wet batter.
  • Take your battered shrimp or vegetables and dip them into the dry flour/salt mix. Add more flour as necessary to lightly coat the outside of your tempura. The flour coating helps prevent the battered food from sticking to each other or to the air fryer basket. A thicker, dryer batter also prevents it from completely flying off the food when you air fry.
  • Place tempura into the preheated air fryer basket, taking care to not overcrowd the basket. You will probably need to do this in batches.
  • Spray with canola oil spray and air fry at 350 degrees. Shrimp tempura takes 8 minutes. Root vegetables take 10.
  • Serve hot with tempura dipping sauce (can be purchased or homemade) and rice, or as a side to noodle dishes and bentos.

TEMPURA VEGGIE PLATTER RECIPE BY TASTY



Tempura Veggie Platter Recipe by Tasty image

Here's what you need: canola oil, all purpose flour, cornstarch, baking powder, kosher salt, sparkling water, large carrot, asparagus, broccoli, large zucchini, Heluva Good!® Buttermilk Ranch Dip

Provided by Heluva Good

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 cups canola oil, plus more as needed
1 cup all purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup sparkling water
1 large carrot, peeled and cut into 1/2 in sticks (1.2 cm)
6 asparagus, white ends trimmed
½ head broccoli, cut into florets
½ large zucchini, or eggplant, cut into 1/2 in (1.2 cm) sticks
1 container Heluva Good!® Buttermilk Ranch Dip

Steps:

  • Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
  • While the oil heats, make the tempura batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisk in the sparkling water until the batter just comes together, about 1 minute.
  • Working in small batches, use tongs or a fork to dip the carrot sticks, asparagus, broccoli florets, and zucchini sticks in the batter until completely covered. Let any excess batter drip off, then transfer to the hot oil and fry, flipping occasionally, for 4-5 minutes, until the tempura is crispy and golden brown. Transfer to the baking sheet and repeat with the remaining vegetables.
  • Serve tempura warm with Heluva Good!® Buttermilk Ranch Dip.
  • Enjoy!

Tips:

  • Opt for fresh, colorful veggies that are firm to the touch for the best results.
  • Cut veggies into uniform sizes to ensure even cooking.
  • Use a light hand when coating veggies in cornstarch mixture to avoid clumping.
  • Don't overcrowd the air fryer basket to promote crispy veggies.
  • Cook veggies in batches if necessary to prevent overcrowding.
  • Gently shake the air fryer basket halfway through cooking to ensure even browning.
  • Serve tempura veggies immediately with your favorite dipping sauce for the ultimate crispy experience.

Conclusion:

Air fryer tempura veggies offer a delightful balance of crispy coating and tender interiors, making them a healthier alternative to traditional deep-fried tempura. With a variety of dipping sauces to choose from, these air-fried veggies cater to diverse taste preferences.

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