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For the tempura batter:
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 to 1 1/4 cups sparkling water
For the frying:
  • For the frying: Sliced sweet potato, okra, sliced red pepper, broccoli florets, sliced zucchini and/or sliced summer squash
  • Canola oil


Combine batter ingredients in a mixing bowl. Dip veggies in the batter until coated.

Heat oil in a deep pot or deep fryer to 350°F. Working in batches, carefully place veggies into the hot oil. Flip/turn in oil to brown on all sides. With a spider or slotted spoon, remove veggies from pot to a paper towel to drain while you fry up the remaining veggies.

Serve immediately!