Mixed Vegetable Tempura

Asparagus, carrot slices, and red bell pepper strips make this recipe delicious. You could use any favorite vegetable that can hold up to steaming.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 3⁄4 cup beer
  • 3⁄4 cup all-purpose flour
  • 1 tsp. salt, divided
  • 2 cups vegetable oil
  • 12 green beans, trimmed
  • 2 carrots, peels and cut in sticks
  • 12 asparagus spears, trimmed
  • 1 medium summer squash, trimmed and cut in spears


  • Whisk beer into flour until smooth, then stir in 3⁄4 teaspoon salt. Heat oil to 375°F in a deep fryer or large pot.
  • Dip vegetables individually in batter, let excess drip off, and drop carefully into the hot oil. Cook in batches. Cook about 3 minutes and remove from oil with a slotted spoon, chopsticks, or tongs.
  • Drain on paper towels and serve immediately sprinkled with remaining salt