Tempura Veggie Platter

Tempura Veggie Platter

Transform your veggies into crispy morsels perfect for dipping. Delicately crunchy on the outside, soft and creamy on the inside! 


  • GF Tasty Tempura Batter
  • Variety of veggies such as eggplant, kumara, carrots, broccoli, capsicum
  • 130ml chilled water
  • Salt to taste
  • Vegetable oil for frying


  1. Cut your veggies into either thick slices or thick strips.
  2. Place your eggplant into a strainer set over a bowl and sprinkle with salt. Let stand for 1 hour.
  3. If using kumara or sweet potato, soak slices in water for 15-30 minutes and then pat dry with paper towel.
  4. Rinse eggplant under cold water and then pat dry with a paper towel.
  5. Add 130ml of chilled water to approximately half a packet (95g) of Tasty Tempura Batter. Mix until you have the consistency of runny cream.
  6. Heat enough oil in a deep frying pan to float the veggies. Dip your veggies into the batter one at a time, and fry for about 2 minutes on each side.
  7. Once cooked, remove with steel tongs or a spider strainer and place onto a cooling rack set over paper towels.
    An extra bonus: add some dipping sauces. Simply use soy sauce, or combine 1 cup greek yoghurt, 1 clove garlic crushed and 1 tablespoon finely chopped dill.

Image by Kirsten Bridge @kirstenbridgephotography

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