Low Sodium Tempura Vegetables

Crispy, light, and irresistibly flavorful, these Low Sodium Tempura Vegetables are a healthier twist on the classic Japanese appetizer. Perfectly coated in a delicate batter made with unsalted all-purpose flour, cornstarch, and ice-cold sparkling water, this dish achieves a satisfyingly crisp texture without relying on excess salt. Featuring a vibrant medley of zucchini, carrot, sweet potato, and broccoli, each veggie is fried to golden perfection in vegetable oil, showcasing its natural sweetness and crunch. Ready in just 35 minutes, this easy recipe is ideal for low-sodium diets, offering all the indulgence of fried tempura without compromising flavor. Serve with a homemade low-sodium dipping sauce or savor them on their own for a guilt-free treat that’s perfect as an appetizer, snack, or side dish!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 large Carrot
• 1 medium Sweet potato
• 1 cup Broccoli florets
• 0.5 cup Cornstarch
• 0.5 cup All-purpose flour (unsalted)
• 0.5 teaspoon Baking powder
• 0.75 cup Cold sparkling water
• 4 cups Vegetable oil (for frying)

Directions

Step 1

Wash and prepare the vegetables: slice the zucchini into thin rounds, cut the carrot into thin sticks, slice the sweet potato into thin rounds, and separate the broccoli into smaller florets.

Step 2

Set up a large plate lined with paper towels to drain the cooked tempura later.

Step 3

In a mixing bowl, combine the cornstarch, all-purpose flour, and baking powder. Mix well to distribute the baking powder evenly.

Step 4

Gradually add the cold sparkling water to the dry ingredients while whisking gently to form a thin batter. Be careful not to overmix; it’s okay if the batter is slightly lumpy.

Step 5

Heat the vegetable oil in a deep, heavy-bottomed pot or fryer over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the oil temperature for even frying.

Step 6

Once the oil is hot, dip each vegetable piece into the tempura batter, ensuring a light but even coating.

Step 7

Carefully place the coated vegetables into the hot oil, frying in small batches to avoid overcrowding. Fry for 2-3 minutes, or until the batter is light and crisp, then remove with a slotted spoon and place on the prepared paper towels to drain excess oil.

Step 8

Repeat the frying process with the remaining vegetables, ensuring the oil temperature stays consistent.

Step 9

Serve the tempura vegetables immediately with a low-sodium dipping sauce (optional) or enjoy them as-is for a flavorful, crispy treat.

Nutrition Facts

Serving size	(1709.2g)

Amount per serving	% Daily Value*
Calories	8718.5

Total Fat 952.8g	0%
Saturated Fat 136.8g	0%
Polyunsaturated Fat 1.8g
Cholesterol 3.9mg	0%
Sodium 2403.8mg	0%
Total Carbohydrate 124.6g	0%
Dietary Fiber 11.0g	0%
Total Sugars 24.4g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 137.6mg	0%
Iron 3.4mg	0%
Potassium 947.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 93.9%

Protein: 0.6%

Carbs: 5.5%