Vegetable Tempura with Honey Mustard Sauce

Crispy, golden perfection meets a sweet and tangy twist in this Vegetable Tempura with Honey Mustard Sauce recipe—a delightful fusion of Japanese technique and crowd-pleasing flavors. Fresh carrots, zucchini, sweet potatoes, button mushrooms, and broccoli florets are coated in a light, ice-cold batter and fried to airy crispness, creating a satisfying crunch with every bite. The homemade honey mustard dipping sauce, made with a blend of honey, Dijon mustard, mayonnaise, and a splash of citrusy lemon juice, adds a rich and balanced flavor that perfectly complements the fried vegetables. Quick to prepare and ideal for sharing, this recipe is perfect for appetizers, snacks, or as a fun vegetable-centered meal. Whether you’re looking for a new way to enjoy fresh veggies or serving up an irresistible snack at your next gathering, this tempura dish is sure to impress.

Nutriscore Rating: 50/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 1.25 cups Ice-cold water
• 4 cups Vegetable oil (for frying)
• 1 large Carrot (sliced into 2-3 inch thin sticks)
• 1 medium Zucchini (sliced into 2-3 inch thin sticks)
• 1 small Sweet potato (peeled and thinly sliced into rounds)
• 6 medium Button mushrooms
• 1 cup Broccoli florets
• 2 tablespoons Honey
• 2 tablespoons Dijon mustard
• 2 tablespoons Mayonnaise
• 1 teaspoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt.

Step 2

Slowly pour the ice-cold water into the dry ingredients while whisking gently. Mix until the batter is just combined and slightly lumpy; avoid overmixing.

Step 3

Prepare the vegetables by washing and cutting them into the specified sizes for even cooking.

Step 4

Heat the vegetable oil in a large, deep pan or pot to 350°F (175°C). Use a kitchen thermometer for accuracy.

Step 5

Dip each piece of vegetable into the tempura batter to coat evenly. Let any excess batter drip off.

Step 6

Carefully place the battered vegetables into the hot oil, frying a few pieces at a time to avoid overcrowding.

Step 7

Fry the vegetables for 2-3 minutes until golden and crispy. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 8

Repeat the process until all vegetables are fried.

Step 9

To prepare the honey mustard dipping sauce, combine honey, Dijon mustard, mayonnaise, lemon juice, salt, and black pepper in a small bowl. Whisk until smooth.

Step 10

Serve the vegetable tempura hot with the honey mustard sauce on the side for dipping.

Nutrition Facts

Serving size	(1998.7g)

Amount per serving	% Daily Value*
Calories	9224.3

Total Fat 976.0g	0%
Saturated Fat 137.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 30mg	0%
Sodium 2557.7mg	0%
Total Carbohydrate 193.7g	0%
Dietary Fiber 13.7g	0%
Total Sugars 49.0g
Protein 23.3g	0%

Vitamin D 0IU	0%
Calcium 146.0mg	0%
Iron 8.7mg	0%
Potassium 1436.8mg	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: 91.0%

Protein: 1.0%

Carbs: 8.0%