Buttermilk Fried Chicken

Crisp, vibrant, and impossibly light, this spring veggie tempura showcases seasonal vegetables at their peak. Using the All-Clad Electric Deep Fryer helps you achieve consistent, golden results with minimal guesswork — perfect for entertaining or a special weeknight treat.

The All‑Clad Stainless Steel Deep Fryer Easy Clean Pro with Oil Filtration System delivers rapid heat control, a built-in filtration system, and easy cleanup so you can focus on perfectly crisp tempura every time.

Assorted salad ingredients are neatly arranged on a wooden table. Items include chickpeas, cucumber, tomatoes, lettuce, onions, spices, and lemon slices.Assorted salad ingredients are neatly arranged on a wooden table. Items include chickpeas, cucumber, tomatoes, lettuce, onions, spices, and lemon slices.

Ingredients

For the Tempura Batter & Vegetables

  • 1 cup all-purpose flour
  • ¾ cup ice-cold sparkling water (more as needed)
  • 1 large egg
  • ½ teaspoon fine sea salt
  • 1 small zucchini, sliced into ribbons or rounds
  • 1 cup asparagus tips
  • 1 cup sugar snap peas
  • 1 cup thinly sliced carrots
  • 1 cup mushrooms (optional)
  • Vegetable oil, for frying (enough to fill the fryer to the recommended level)

For the Sweet-Spicy Dip

  • ⅓ cup soy sauce
  • 3 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp grated fresh ginger
  • ½ tsp chili flakes (adjust for heat preference)
  • 1 clove garlic, minced
  • 1 tsp sesame oil

 

Directions

  1. Prepare the Deep Fryer
    • Set up the All-Clad Electric Deep Fryer according to manufacturer instructions and preheat to 375 °F (190 °C). The fryer’s precise temperature control ensures consistent heat — key for light, crisp tempura without excess oil absorption.
  2. Make the Batter
    • In a bowl, whisk together the ice-cold sparkling water and egg. Add the flour and salt, mixing lightly until just combined. A few lumps are okay — overmixing can weigh down the batter. Keep the batter chilled until ready to fry.
  3. Prep the Veggies
    • Pat all vegetables dry. Moisture on the surface can interfere with crisping — a quick towel dry makes a big difference.
  4. Fry the Vegetables
    • Working in batches, dip each vegetable into the batter to coat lightly.
    • Carefully lower into the fryer basket once the oil reaches temperature. Cook until pale golden and crisp, about 2–3 minutes per batch.
    • Lift the basket and let excess oil drain back into the fryer. Transfer to a wire rack or paper-lined sheet to keep crisp while you fry the remaining vegetables.
  5. Prepare the Sweet-Spicy Dip
    • In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, chili flakes, minced garlic, and sesame oil. Adjust sweetness or spice to taste.
  6. Serve
    • Arrange tempura on a platter. Serve immediately with the sweet-spicy dip and lemon wedges for brightness.

Tips for Success

  • Keep batter cold: Ice-cold liquid helps create a light, airy tempura crust. You can even rest the batter over a bowl of ice if your kitchen is warm.
  • Don’t overcrowd: Frying too many pieces at once drops the oil temperature — leading to soggy results. Small batches fry evenly and crisp beautifully.
  • Use the fryer’s features: The All-Clad Electric Deep Fryer’s filtration system streamlines oil management — drain and store your oil effortlessly between uses.

 

 

What Are the Best Vegetables for Tempura?

Tempura celebrates simplicity — fresh vegetables, a delicate batter, and precise frying. The best veggies for tempura are those with structure and natural sweetness, which become tender inside while developing a light, crisp exterior.

Some of the most popular and reliable choices include:

  • Asparagus
  • Zucchini
  • Sweet potatoes
  • Mushrooms
  • Bell peppers
  • Sugar snap peas
  • Carrots
  • Broccoli florets

When selecting vegetables, look for firm texture and uniform sizing to promote even cooking. Spring vegetables are especially well-suited for tempura, offering vibrant flavor and a natural crisp-tender finish.

What Is the Secret to Crispy Tempura?

The secret to crispy tempura comes down to three essential elements: cold batter, proper oil temperature, and minimal mixing.

Using ice-cold liquid in the batter slows gluten development, keeping the coating delicate rather than dense. Mixing just until combined — even leaving a few small lumps — helps maintain that airy texture.

Equally important is consistent oil temperature. Frying at around 375°F ensures the batter sets quickly on contact, creating a light crust while preventing excess oil absorption. Reliable temperature control allows vegetables to cook through without becoming greasy, resulting in a clean, crisp finish every time.

Finally, frying in small batches prevents overcrowding, which can lower the oil temperature and compromise texture.

Can You Make Vegan Tempura Batter?

Yes — tempura batter can easily be made vegan without sacrificing texture.

To create a vegan batter, simply omit the egg and combine:

  • 1 cup all-purpose flour
  • ¾ to 1 cup ice-cold sparkling water
  • ½ teaspoon fine sea salt

The carbonation in sparkling water helps create lift, producing a delicate, crisp coating. As with traditional batter, keep the mixture cold and avoid overmixing. The result is a light, airy crust that complements vegetables beautifully.