Not your average vegetable tempura… this recipe has a touch of spice hidden in the batter (you control how much), which is perfect for adding flavour to leftover broccoli or cauliflower.

Note: this quick vegetable tempura recipe uses a deep fryer for even cooking and extra crispiness – it’s so good you’ll want to eat all your veggies this way.



  • 1/2 cup all-purpose flour, sifted
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 2 tsp sweet smoked paprika 
  • 1 tsp onion powder
  • 2 tsp sriracha (or more if you like it hot)
  • 1 cup ice water
  • 1 egg, beaten
  • Kosher salt
  • Vegetable oil, for frying
  • Head of cauliflower or broccoli, cut into florets
  • Dipping sauce of your choice


  1. Fill your deep fryer with vegetable oil and heat it to 180C.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, paprika, onion powder, and sriracha.
  3. Add the ice water, egg, and a pinch of salt, then stir to combine until the batter reaches a thin consistency – but don’t over mix it (it’s ok to have some clumps of flour in the batter).
  4. Individually coat the cauliflower/broccoli florets in the batter before placing them into the deep fryer.
  5. Fry your vegetables for 2-3 minutes until golden brown and puffy.
  6. Once cooked, place them onto a plate lined with paper towels and serve them with your choice of dipping sauce – to be authentic, opt for Tentsuyu.

For more Japanese-inspired recipes, check these out:

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Recipe Name
Spicy Vegetable Tempura (Cauliflower or Broccoli)
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