For an extra light and crispy tempura, use a combination of all-purpose flour and rice flour. Ensure the oil temperature remains consistent throughout the frying process for best results. Serve with your favorite dipping sauce, such as a mixture of soy sauce, grated daikon radish, and ginger.
Josefina Von
Jun 30, 2025My kids loved this! It's a great way to get them to eat more vegetables.
Marquis Kub
Jun 27, 2025I added a pinch of baking soda to the batter, and it made it even lighter and airier.
Eloisa Huels
Jun 24, 2025I substituted rice flour for the all-purpose flour to make it gluten-free, and it worked perfectly!
Catalina Hickle
Jun 24, 2025The instructions were easy to follow, and the tips were really helpful. I especially appreciated the suggestion to use sparkling water. Will definitely make this again!
Karl Fahey
Jun 17, 2025This recipe is fantastic! The tempura came out so light and crispy. The ice bath trick is a game-changer!
Manuel Emard
Jun 16, 2025I've tried other vegan tempura recipes before, but this one is by far the best. The batter is perfect, and the vegetables cook up beautifully.
Cyril Dicki
Jun 15, 2025This is the closest I've come to restaurant-quality tempura at home!
Maryjane Connelly
Jun 11, 2025The arrowroot powder really makes a difference in the crispiness of the batter. Don't skip it!
Orion Walker
Jun 5, 2025Instead of carrots, I used asparagus. Very delicious!