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Tempura Vegetables

10 Min
20 Min

Not everyone loves their veggies like we do, but when fried... even your picky little eaters will get their fair share of veggies.

What You'll Need

  • 2 medium zucchini
  • 2 medium-size yellow squash
  • 1 medium onion
  • 3/4 cup cornstarch
  • 1/2 cup self-rising cornmeal
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 large egg, lightly beaten
  • Corn oil
  • 1/2 teaspoon salt

What to Do

  1. Cut zucchini, yellow squash, and onion into 1/4-inch-thick slices. Separate onion slices into rings.

  2. Combine cornstarch, cornmeal, and pepper; stir in 1/2 cup water and egg until smooth.

  3. Pour oil to a depth of 1/2-inch into a heavy skillet; heat to 375 degrees.

  4. Dip vegetables into batter. Fry vegetables, in batches, 4 minutes or until golden. Drain on paper towels; sprinkle with salt.


Tempura is a fancy schmancy name for batter-dipped, deep-fried slices of vegetables. I like to serve 'em with soy sauce, zesty horseradish sauce, or sweet-and-sour dipping sauce. Try these for a change of pace - nothing plain or boring about 'em!

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 233
  • Calories from Fat 22
  • Total Fat 2.4g 4 %
  • Saturated Fat 0.5g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 6.3g 13 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 47mg 16 %
  • Sodium 322mg 13 %
  • Total Carbohydrates 47g 16 %
  • Dietary Fiber 4.1g 16 %
  • Sugars 5.8g 0 %

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