Beer-Battered Tempura Vegetables

“I participated in an Influencer Activation on behalf of Millennial Central for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.”Beer Battered Tempura Vegetables

I’ll be honest for a minute and admit that we really enjoy going out to dinner. We try to stay home, save money, not indulge but there are times when we just can’t help ourselves. And when the occasion happens to be special, we head to our favorite hibachi. Some may order steak or chicken. Others – read: me – get loads of sushi. But one thing is always the same: Kirin Ichiban.

It’s a great brew that goes with just about anything you might order at a Japanese steakhouse. It is light, refreshing, frosty. I can’t help but order one. And so when Millennial Central sent out an email regarding Kirin Ichiban’s new collaboration with Chef Candice Kumai – you’d know her from Cook Yourself Thin or Top Chef – I immediately wanted more details. I’m a fan of pairing beers with delicious foods and the opportunity to create a recipe to coordinate with Kirin was right in my wheelhouse.

Beer Battered Tempura Vegetables2

I debated, for quite some time, about what to make. Sushi was at the top of my list but ultimately, I decided to use the beer in the recipe instead of just as a compliment to the recipe. Crispy tempura vegetables popped in my head. A light beer batter is always great, right? I mean, who can resist fried foods?

A few tips for tempura. Be sure to use very cold beer. The colder the beer, the better – and lighter – your tempura batter will be. Also be sure to use hot oil. Don’t you dare stick those vegetables in the oil until the oil is hot enough. The batter will go to heck. And lastly, use veggies you will like. But keep this in mind: root vegetables need at least 4 minutes of frying time. They just need a little more cook time.

Beer Battered Tempura Vegetables3


Beer-Battered Tempura Vegetables
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • 1 cup flour
  • 1½ cups Kirin Ichiban beer
  • 1 Tbsp. cornstarch
  • 1 zucchini, sliced into coins
  • 1 sweet potato, peeled and sliced into coins
  • 6 to 8 sugar snap peas
  • oil for frying

  1. Heat ½ inch oil in a frying pan over medium high heat. Once hot, prepare your batter.
  2. Combine flour, beer and cornstarch in a large bowl. Toss in zucchini and make sure it is evenly coated.
  3. Place zucchini carefully into the pan and fry until golden brown. Flip and fry until golden on the opposite side. Remove to a paper towel-lined plate.
  4. Repeat with sweet potato and sugar snap peas.
  5. Serve with soy sauce.


6 thoughts on “Beer-Battered Tempura Vegetables

  1. Oh gosh, when I was in college there was this one restaurant that I ALWAYS ordered tempura vegetables from! And now I clearly need to start making it at home… : )

    • Yes! I love going out and grabbing a big heaping plate of tempura as much as the next guy. But being able to make it at home is great, too. :)

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