Name: Broccoli Tempura
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 300 grams broccoli (Tenderstem or regular), cut into bite-sized pieces; Oil for frying (high smoke-point neutral oil like sunflower or canola); For the batter:; 100 grams all-purpose flour; 30 grams cornstarch or potato starch; ½ teaspoon salt; ½ teaspoon baking powder; 1 egg; 180 ml ice-cold water; For the dipping sauce:; 1 tablespoon soy sauce; 1 tablespoon rice vinegar or lemon juice; 1 teaspoon brown sugar or honey; ¼ teaspoon grated ginger

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This Broccoli Tempura recipe is a deliciously crispy way to enjoy broccoli like never before. Lightly battered with an airy, golden coating and served with a flavorful dipping sauce, it’s a crunchy, addictive appetizer that brings a Japanese restaurant experience right to your home. Whether you’re a vegetable lover or just looking for a fun twist on tempura, this recipe delivers big flavor in every bite.

Why You’ll Love This Recipe

Broccoli Tempura is quick to make, incredibly satisfying, and a great way to elevate a humble vegetable. The light and crisp texture of the homemade tempura batter transforms broccoli into an irresistible snack or appetizer. It’s also a perfect dish for entertaining—simple to prep and crowd-pleasing. Plus, the tangy dipping sauce pairs beautifully with the crispy coating, offering the perfect balance of salty, sweet, and savory.

Broccoli Tempura

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Broccoli:

300 grams broccoli (tenderstem or regular)
Oil for frying (neutral, high smoke point oil such as vegetable, canola, or sunflower oil)

For the Batter:

100 grams all-purpose flour
30 grams cornstarch or potato starch
½ teaspoon salt
½ teaspoon baking powder
1 egg
180 ml ice-cold water

For the Dipping Sauce:

1 tablespoon soy sauce
1 tablespoon rice vinegar (or lemon juice)
1 teaspoon brown sugar (or honey)
¼ teaspoon grated ginger

Directions

Prepare the Broccoli:
Rinse the broccoli thoroughly, shake off excess water, and pat dry. Cut into bite-sized florets, and slice thick stalks into thinner sticks if needed.
Mix the Dry Ingredients:
In a large bowl, combine flour, cornstarch, salt, and baking powder. Set aside.
Dredge the Broccoli:
Toss the broccoli in some of the dry flour mixture to lightly coat them. Set aside.
Preheat the Oil:
Fill a deep frying pot with 2–3 inches of oil. Heat to 170–180°C (340–355°F). Use a thermometer for accuracy.
Make the Batter:
Gently stir the ice-cold water and egg into the remaining dry flour mixture. Don’t overmix; a few lumps are fine.
Fry the Broccoli:
Dip each piece of floured broccoli into the batter and let excess drip off. Carefully place into the hot oil.
Fry in small batches for 2–4 minutes until golden and crispy. For extra texture, sprinkle a bit of batter over the pieces while frying.
Remove and drain on a paper towel or wire rack.
Prepare the Dipping Sauce:
In a small bowl, mix together soy sauce, rice vinegar (or lemon juice), brown sugar, and grated ginger until the sugar is dissolved.
Serve:
Serve the broccoli tempura hot with dipping sauce on the side. Best enjoyed fresh and crispy.

Servings and timing

This recipe yields 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Tempura: Add a pinch of cayenne pepper or chili flakes to the batter for a spicy kick.
Mixed Veggie Tempura: Include other vegetables like sweet potato, mushrooms, or zucchini for a colorful assortment.
Gluten-Free: Use a gluten-free flour blend and tamari in the dipping sauce.
Panko Finish: After dipping in batter, roll broccoli in panko before frying for extra crunch.
Sweet Sauce Option: Swap the dipping sauce for a sweet chili or teriyaki sauce for a different flavor profile.

Storage/Reheating

Storage: Store leftover tempura in an airtight container lined with paper towels in the refrigerator for up to 2 days.

Reheating: Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes until hot and crispy again. Avoid microwaving as it will make the tempura soggy.

FAQs

Can I make the tempura batter ahead of time?

No, tempura batter should be made right before frying to maintain its cold temperature and light texture.

Why does my tempura turn out greasy?

If the oil is too cold, the batter absorbs oil instead of crisping. Keep the oil at 170–180°C (340–355°F) for best results.

Can I use frozen broccoli?

It’s best to use fresh broccoli. Frozen broccoli contains more moisture and may result in soggy tempura.

What’s the purpose of using ice-cold water?

Cold water helps prevent gluten formation and creates a lighter, crispier batter.

Can I air fry broccoli tempura?

Traditional tempura is deep-fried, but you can experiment with air frying. It won’t be as crispy but may still be satisfying.

What can I serve with broccoli tempura?

Serve it as an appetizer or side dish with sushi, miso soup, or steamed rice.

Do I have to use baking powder?

Baking powder helps create a light, airy texture but can be omitted in a pinch.

Can I double this recipe?

Yes, just maintain the oil temperature and fry in batches to keep the texture crisp.

What oil is best for frying tempura?

Use a neutral oil with a high smoke point like canola, sunflower, or vegetable oil.

Can I reuse the frying oil?

Yes, strain and store the oil after it cools. Reuse up to 2–3 times if not overly burned or cloudy.

Conclusion

Broccoli Tempura is a crispy, golden delight that takes a simple vegetable to new heights. With its light, airy batter and irresistible crunch, it’s perfect as an appetizer, snack, or side. Paired with a tangy dipping sauce, this Japanese-inspired dish is easy to master and even easier to enjoy—especially when served hot and fresh.