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Tempura Root Vegetables

Tempura Root Vegetables | Dip sliced root vegetables in Kikkoman® Tempura Batter Mix for an irresistible snack! These little vegetable fritters are a festive bite for the holiday season, or they make a unique appetizer on game day. A homemade dipping sauce brings out the best in these crispy bites. Kids will love them, too! If you’re in the mood to get creative, you can serve easy tempura vegetables with a salad, as a rice bowl topping, or even as a side dish with a Sunday roast.


Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

1 cup Kikkoman® Tempura Batter Mix, Extra Crispy
¾ cup ice cold water  
1 cup peeled red beets, sliced into ¼-inch thick half moons
1 cup tri-color carrots, sliced on a bias ¼-inch thick
1 cup peeled sweet potato, sliced into ¼-inch thick half moons
1 cup yellow squash, sliced into ¼-inch thick half moons
Vegetable oil for frying

For Dipping Sauce
⅓ cup Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Rice Vinegar
1 tablespoon honey
1 teaspoon Kikkoman® Sesame Oil
1 teaspoon chopped green onion


  1. Stir together ingredients for dipping sauce in a small bowl and set aside.
  2. Add tempura mix to a mixing bowl and gradually whisk in cold water until batter is smooth.
  3. Add 1 inch of oil to a deep frying pan and heat over medium heat until oil is shimmering or until the temperature reaches 350-375ºF. Dip vegetables in batter, working in batches to not overcrowd the pan. Lower battered vegetables in oil and fry for 2 minutes on each side. Remove from oil with a slotted spoon and place on a plate lined with paper towel. Repeat with remaining vegetables. Tip: the beets will dye the batter, so save those for last.
  4. Serve vegetables hot with dipping sauce.


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