Crispy Spelt Vegetable Tempura with a Dipping Sauce

Crispy spelt tempura vegetables get their light, crunchy shell from one simple trick: an ice-cold batter that barely gets mixed.

Spelt flour has a lower gluten strength than regular wheat flour, so it stays light instead of turning gummy once it hits hot oil. Cold sparkling water helps too, keeping the batter thin and full of tiny bubbles.

You can use whatever vegetables sit in your fridge. Sweet potato, zucchini, broccoli, and red onion all hold their shape and cook through in the same 2 to 3 minutes.

The steps stay simple: whisk the batter, dip the vegetables, fry in small batches so the oil temperature stays steady.

Serve straight from the oil with a soy dipping sauce on the side.

Why You'll Love This Recipe

Light spelt batter crisps without turning greasy
Ready in under 30 minutes, start to finish
Works with whatever vegetables you already have
Vegan dipping sauce keeps the whole plate plant-based

Battered zucchini rounds lowering into a pot of hot oil, bubbles rising around the crisping spelt tempura coating.

Ingredient Notes

spelt flour: Gives the batter a lighter, nuttier bite than regular flour. All-purpose flour works as a swap but fries up a touch lighter.
cornstarch: Keeps the crust extra crisp. Potato starch works the same way if that's what you have.
sparkling water: Cold, fizzy water keeps the batter thin and full of air bubbles. Flat cold water works too, though the coating turns a bit heavier.
sweet potato: Slice it thin so it cooks through in the same time as the other vegetables.
sunflower oil: Neutral and holds high heat well. Vegetable or peanut oil work the same way.
soy sauce: Base for the dipping sauce. Use tamari if you want the sauce itself gluten-free.

Two people sharing a platter of crispy spelt tempura vegetables at a wooden table with chopsticks and iced tea.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Appetizer

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 1.80

Calories: 588

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-Free, Vegan, Vegetarian

Description

This spelt tempura stays crispy because the batter is cold and barely mixed, letting the coating fry light instead of heavy.

Ingredients

Vegetables

1 sweet potato (medium (about 200 g); sliced into 5 mm rounds)
1 zucchini (medium (about 200 g); sliced into 1 cm rounds)
150 g broccoli (cut into small florets)
1 red onion (small (about 100 g); sliced into rings)

Batter

150 g spelt flour (plus 2 tbsp extra for dusting)
30 g cornstarch (or potato starch)
1/2 tsp baking powder
1/2 tsp fine salt
220 ml ice-cold sparkling water (keep in the fridge until ready to use)
3 ice cubes (to 4; add to the bowl while mixing to keep the batter cold)

For Frying

1 liter sunflower oil (or another neutral oil with a high smoke point)
flaky salt (to taste; for finishing)

Dipping Sauce

60 ml soy sauce (use tamari for a gluten-free sauce)
1 tbsp rice vinegar
1 tsp fresh ginger (grated)
1 tsp toasted sesame oil
1 scallion (thinly sliced, for garnish)

Instructions

1
Slice the sweet potato into 5 mm rounds, the zucchini into 1 cm rounds, and cut the broccoli into small florets. Slice the onion into rings. Pat all the vegetables completely dry with a towel.
2
Make the dipping sauce: whisk the soy sauce, rice vinegar, grated ginger, and sesame oil in a small bowl. Set aside.
3
Pour the sunflower oil into a 3-quart / 2.8L pot or wok to a depth of about 5 cm. Heat over medium heat to 180C / 350F, checking with a thermometer.
4
While the oil heats, whisk the spelt flour, cornstarch, baking powder, and salt together in a mixing bowl. Set the bowl over a larger bowl filled with ice cubes to keep the batter cold.
5
Pour in the ice-cold sparkling water and stir 3 to 4 times with chopsticks. Stop as soon as it comes together. Small lumps are fine, overmixing develops gluten in the spelt flour and turns the coating dense instead of crisp.
6
Dust a handful of vegetable pieces lightly with the extra spelt flour, then dip into the batter, letting the excess drip off.
7
Lower the pieces into the oil in batches of 5 to 6, without crowding the pot. Fry for 2 to 3 minutes, turning once, until pale gold and crisp.
8
Lift out with a spider strainer or slotted spoon and drain on a wire rack. Check the oil returns to 180C / 350F before starting the next batch.
9
Repeat dusting, dipping, and frying with the remaining vegetables, keeping the batter bowl nestled in the ice cubes throughout.
10
Sprinkle the hot tempura with flaky salt. Serve immediately with the dipping sauce and sliced scallion on top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 588kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 2g10%
Sodium 470mg20%
Potassium 380mg11%
Total Carbohydrate 53g18%
Dietary Fiber 5g20%
Sugars 4g
Protein 8g16%

Vitamin A 4000 IU
Vitamin C 20 mg
Calcium 40 mg
Iron 2 mg
Vitamin E 2 mg
Vitamin K 40 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.2 mg
Folate 30 mcg
Phosphorus 120 mg
Magnesium 30 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Keep batter cold; mix it right before frying, not ahead of time.
Stir batter only 3 to 4 times to avoid a dense coating.
Fry in batches of 5 to 6 pieces to keep oil temperature steady.
Pat vegetables fully dry before dipping so batter clings evenly.

Keywords: spelt tempura, crispy vegetable tempura, spelt flour tempura, vegetable tempura recipe, fried vegetables

Equipment

3-quart / 2.8L pot or wok
deep-fry or instant-read thermometer
spider strainer or slotted spoon
wire rack
mixing bowls
chef's knife

Tips

Keep the batter cold by mixing it right before frying, never ahead of time.
Pat vegetables completely dry before dipping so the batter clings instead of sliding off.
Fry in batches of 5 to 6 pieces so the oil temperature holds at 180C / 350F.
Check the oil temperature with a thermometer between batches, it drops fast once vegetables go in.
Season fried vegetables with flaky salt right out of the oil, while the coating is still hot.

Variations

Swap in cauliflower, asparagus, or mushrooms depending on the season, keeping pieces a similar thickness.
Add a pinch of turmeric or smoked paprika to the batter for a warmer color and flavor.
Make the dipping sauce spicier with a small spoon of chili crisp or sriracha stirred in.

Storage and Reheating

Crispy spelt tempura vegetables taste best right out of the oil. The coating stays crisp for maybe 10 minutes before it starts to soften, so reheating never brings back the same crunch.

Slice the vegetables and make the dipping sauce up to a day ahead. Store them separately in the fridge, covered, and mix the batter only once the oil is hot and ready.

Skip reheating in the microwave, it turns the coating rubbery. If you have leftovers the next day, chop them and toss into a stir-fry instead of trying to re-crisp them.

Serving Suggestions

Crispy spelt tempura vegetables work as a starter, a side, or a light main with rice. Serve them right away, while the coating still has its crunch.

Pair them with steamed jasmine rice and a simple cucumber salad for a full plate. A cold glass of light beer or iced green tea balances the fried richness.

Set out extra dipping sauce and a small bowl of flaky salt so everyone can season their own portion at the table.

Read it online: https://greatbritishspeltrecipes.com/recipe/crispy-spelt-tempura-vegetables/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!