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Prep Time:
15 Minutes
Grill time:
20 Minutes

Vegetable Tempura On The Grill

With Fresh Dipping Sauce

Posted on by Andrea Alden
Vegetable Tempura On The Grill
Serves 4
Prep Time:
Grill time: 20 Minutes
After making tempura battered onion rings for the Asian Tenderloin recipe, I needed to find out what else I could tempura-ize. Vegetable Tempura On The Grill was easier than you would think and super fun to serve with dinner. We ate this with Salmon Teriyaki for a complete meal and it was an amazing Asian themed dinner off the grill. 

Vegetable Tempura On The Grill

Serves: 4       Total Time: 35 Minutes


  • 1 egg
  • 1 cup flour
  • 1 cup ice water
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 to 3 cups of high temperature oil like sunflower, peanut or, canola
  • asparagus
  • broccoli
  • thinly sliced carrots, no more than 1/4 inch thick
  • cauliflower
  • green beans
  • mushrooms
  • onion slices
  • thinly sliced potatoes, no more than 1/4 inch thick
  • sweet pepper slices
  • thinly sliced sweet potato, no more than 1/4 inch thick

Dipping Sauce

  • 1 clove garlic, grated
  • 3/4 inch square of fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tbsp. sake
  • 1 1/2 tsp. rice vinegar
  • 2 tsp. brown sugar


Step 1
For the dipping sauce, combine all of the ingredients and divide into dipping dishes for serving.
Step 2
Wash and slice your veggies into one or two bite chunks, slices, and rounds.
Step 3
Grab yourself a bowl and pour in the coldest water you can. Add some ice. The secret to great tempura is the coldness of the water.
Step 4
Preheat your side burner. Place one to two cast iron skillets over the side burner, or if you have the wok burner and a wok use those. Add 1 to 3 cups of oil, using enough to fill the skillets over half full, or to put about an inch into the bottom of the wok.
Step 5
Whisk the egg and add 1 cup of water from your ice and water mixture. Avoid ice cubes. Stir in the flour, salt, pepper and garlic powder. Be careful not to overmix, just combined and still a little lumpy is good.
Step 6
Test the oil by dipping the end of a long set of chop sticks, or your tongs, into the batter, then drip that batter into the heating oil. If the oil begins to bubble around the droplet, then it's ready. Dip a couple veggies at a time into the batter. Gently slide them directly into the heated oil and fry on each side until golden and crispy. This takes 1 to 3 minutes per side.
Step 7
Once the veggies you are cooking are the perfect color, remove them from the oil with your tongs or a slotted spoon. Allow them to drain on a paper towel, and season immediately with extra salt if wanted.
Step 8
Serve these hot, garnished with green onions and served with dipping sauce.
Vegetable Tempura On The Grill was basically a game of "will it tempura". We tried whatever veggies that we had on hand, and you can too. If you had kebab night and have leftovers now, this is a perfect way to use up whatever is left. If the dipping sauce isn't your bag, don't worry, try these with whatever sauce is your absolute favorite, teriyaki, barbecue, it's all good! What's your favorite vegetable to tempura? Leave a comment below and tell us!

Happy Grilling!

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