Easy Curry Vegetable Tempura Fritters

Easy Curry Vegetable Tempura Fritters


Sweet Potato 1
Zucchini 1
White Onion 1
Cilantro 1/2 Bunch
Flour 1 Cup
Cornstarch 2 Tablespoons
Egg Yolk 1
Curry Powder 1 Tablespoon
Tumeric 1 teaspoon
Salt & Pepper

These will fly off the table as soon as they come out of the fryer! I served mine with Sweet Chili Sauce.

This fuses Indian flavors with Japanese Tempura and it totally works !

  1. Spiralize the peeled Sweet Potato and the Zucchini, quarter the Onion and slice it thinly.  Cut the Sweet Potato Spirals and Zucchini in halves or thirds.  Finely dice 1/2 the Cilantro and add to the Vegetables.
  2. Mix the Flour, Cornstarch, Turmeric, Curry Powder and season with Salt & Pepper mix with 1 Cup of water, I start with 1/2 Cup and add a little bit at a time to get a texture a bit like thin Pancake Batter.
  3. Heat the Peanut Oil to 335 degrees.
  4. Dump all the Vegetables in and mix them with the Batter.
  5. Dip your fingers into the Vegetable Batter and remove about 3-4 Tablespoon size amount and gently place into the Oil, it will only need 2-3 minutes for the first side then flip over and cook until golden not dark.
  6. Sprinkle with the remaining Cilantro and serve hot.  Sprinkle with Salt if you like them saltier.




10 min


15 min



Skill Level