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Air Fryer Vegetable Tempura - Crispy, Light, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Assorted vegetables: Broccoli florets, cauliflower florets, sweet potato (thin half-moons), zucchini (spears or rounds), bell pepper strips, green beans, asparagus tips, or mushroom halves.
  • All-purpose flour: The base of the batter.
  • Cornstarch: Adds crispness and lightness.
  • Baking powder: A little lift for a delicate crust.
  • Ice-cold sparkling water or club soda: Keeps the batter airy; cold is crucial.
  • Egg (optional): For extra structure and color; skip for vegan.
  • Soy sauce or tamari: A pinch in the batter for subtle savoriness.
  • Kosher salt: To season the batter and veggies.
  • Garlic powder or grated fresh ginger (optional): Gentle flavor without overpowering the tempura style.
  • Neutral oil spray: Avocado, canola, or grapeseed oil in a spray bottle.
  • Dipping sauce (optional but great): Tentsuyu-style dip made with soy sauce, mirin, a little sugar, and water; or simply soy sauce with lemon.

Method
 

  1. Prep the veggies: Wash and thoroughly dry your vegetables. Cut into even, bite-size pieces so they cook at the same rate. Pat dry again right before battering to help the coating stick.
  2. Preheat the air fryer: Set to 390°F (200°C) for 5 minutes. A hot basket jump-starts crisping.
  3. Mix the dry ingredients: In a medium bowl, whisk 3/4 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Add a pinch of garlic powder or ginger if you like.
  4. Make the cold batter: Add 3/4 to 1 cup ice-cold sparkling water and, if using, 1 lightly beaten egg. Stir with chopsticks or a fork just until combined. Leave small lumps. Keep the bowl over a few ice cubes or return to the fridge between batches to keep it cold.
  5. Lightly dust the veggies: Toss the cut vegetables in a tablespoon or two of flour to absorb surface moisture. Shake off excess.
  6. Batter and arrange: Dip a handful of vegetables into the batter, letting excess drip off. Arrange in a single layer in the air fryer basket, leaving space. Avoid overcrowding.
  7. Oil and cook: Lightly spray the tops with oil. Air fry for 6–9 minutes, flipping halfway and spraying the other side. Cook until golden and crisp, adjusting time for thickness. Softer veggies (zucchini, peppers) cook faster; denser ones (sweet potato) take a bit longer.
  8. Season and hold: Sprinkle with a little salt as they come out. Keep finished pieces on a wire rack set over a sheet pan in a 250°F (120°C) oven while you cook the rest.
  9. Serve with dip: Stir together 1/4 cup soy sauce, 2 tablespoons mirin, 1/4 cup water, and 1/2 teaspoon sugar. Add grated daikon or a squeeze of lemon if you like. Serve immediately for the best crunch.