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Air fryer tempura vegetables with crispy light batter, golden zucchini slices, broccoli florets, and sweet potato wedges, served with a creamy dipping sauce as a crunchy vegetable appetizer.
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Air Fryer Tempura Veggies - Crispy, Light, and Weeknight-Friendly

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

Ingredients

  • Vegetables (about 6 cups total): Broccoli florets, cauliflower florets, sliced sweet potato, zucchini rounds, asparagus, green beans, bell pepper strips, or mushrooms. Choose a mix for color and texture.
  • All-purpose flour: For structure in the batter.
  • Cornstarch: For extra lightness and crispness.
  • Baking powder: Helps the batter puff.
  • Ice-cold sparkling water (or club soda): The bubbles and cold temperature keep the batter airy. Cold still water works in a pinch.
  • Egg (optional): Adds a touch of richness and helps with browning. Leave out for a vegan version.
  • Soy sauce or tamari (optional): A small splash in the batter for light seasoning.
  • Salt and pepper: To season the batter and finish the veggies.
  • Neutral oil spray: Avocado, canola, or grapeseed oil for misting the basket and tops.
  • Dipping sauce: Tempura dipping sauce, ponzu, sweet chili sauce, or a quick mix of soy sauce, rice vinegar, and a touch of honey.

Instructions

  • Prep the veggies: Cut vegetables into bite-size pieces with similar thickness. Pat very dry with paper towels. Moisture is the enemy of crisp.
  • Preheat the air fryer: Set to 390–400°F (200–205°C) for 5 minutes. A hot basket helps the batter set fast.
  • Mix the dry ingredients: In a medium bowl, whisk 3/4 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and a pinch of pepper.
  • Make the batter: Add 1 cold egg (optional) and 3/4 to 1 cup ice-cold sparkling water. Stir gently with chopsticks or a fork just until combined. Leave it lumpy; overmixing leads to dense coating.
  • Lightly dust the veggies: Toss vegetables with 2 tablespoons of cornstarch or flour. This thin base layer helps the batter cling.
  • Batter and load the basket: Dip a handful of veggies into the batter, shake off excess, and place in the preheated basket. Do not overcrowd. Leave space so air can circulate.
  • Oil mist and cook: Lightly spray the tops with oil. Air fry at 390–400°F for 6–8 minutes, flipping halfway and misting again. Cook until the coating is pale golden and crisp.
  • Season and hold warm: Transfer to a rack or paper towel-lined tray. Sprinkle with a pinch of salt. Keep batches warm in a low oven (200°F/95°C) while you finish.
  • Repeat with remaining veggies: Batter separates as it sits, so give it a quick stir between batches. If it thickens, add a splash more cold water.
  • Serve right away: Pair with dipping sauce and lemon wedges. Tempura is best enjoyed hot and fresh.