Published on 11 November 2020 at 19:02

Forbidden forest tempura

A crispy and light tempura derrived by plants



  • Vegan
  • Light and crispy
  • Easy to make
  • Affordable and budget friendly
  • Can be made with a variety of vegetables

TIME: 30 min


Ingredient list:


2 king oyster mushrooms

2 medium size carrots

2 red onions

150 grams of golden enoki mushrooms

1 head of rainbow chard stems

6 dill pickles

Tempura batter:

1 + 1/4 cup of flour

Pinch of salt

2 x 1/3 cup sparkling water

1 tsp ground turmeric

1 tbsp cornstarch

1/2 tsp baking powder

Additional ingredients:

4 cups of sunflower oil, for deep frying

Soy sauce + siracha mayo for dipping

Sesame seeds 

Optional: edible flowers

Magical method

  1. Cut your veg, I love to play with shapes. Rings, vertical slices or diagon alley 怊 get it? 
  2. Tap the vegetables dry with a table cloth
  3. Now prepare your tempura batter. First the dry ingredients and mix that up with a fork or whisk.
  4. Make sure your sparkling water is ice cold. Slowly whisk in the water.
  5. Do not overwork the batter, it is totally fine to have some lumbs still there.
  6. Put the batter into fridge for 15 minutes to rest.
  7. Preheat your oil to 180 degrees.
  8. After resting time, dunk the veg in the batter one by one. I like a lot of batter on my tempura, if you are not. Take a wire rack with a baking sheet under it. And drain the vegetables a little before frying them up.
  9. Fry until golden and crispy. Turn them over in between so everything gets evenly cooked.
  10. Make sure you have a plate ready with a kitchen towel to drain off the extra fat.
  11. Sprinkle with sea salt immediatly after frying.
  12. Serve straight away with the dipping sauces and sprinkle with sesame seeds. 

Enjoy the magic

Kitchen Witch Tips:

Other vegetables that work amazing:

  • Zucchini
  • Pumpkin
  • Broccoli
  • Cauliflower
  • Shii-take mushrooms


I found that king oyster mushrooms tastes like chicken and scallops in this recipe. I let you decide.


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