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4.34 from 3 votes

Vegetable Tempura Nests

Vegetable tempura nests
Course: Appetizer
Cuisine: Asian
Author: Cynthia


  • 1 cup rice flour gluten free version or unbleached flour
  • 1 Tablespoon corn starch
  • 12 ounces club soda or light beer
  • good pinch of kosher salt
  • 1 medium carrot peeled and finely shredded
  • 1 medium zucchini finely shredded
  • 3 medium leaves kale hard stems removed, finely shredded
  • 1 large onion finely sliced
  • Vegetable oil for frying
  • Soy Dipping Sauce
  • Thin Tamari Gluten free soy sauce or low-sodium soy sauce with sake, Chinese whiskey or a splash of water.


  • Whisk flour, cornstarch, club soda and salt into a medium bowl.
  • Toss shredded veggies with the tempura batter to coat.
  • Heat about 2 inches of oil in a deep fry pan over a medium high heat, about 350 degrees F.
  • Drop vegetable nests, by the Tablespoonful, into the hot oil, cooking about 2-3 minutes per side, or until golden brown.
  • Using a slotted spoon, remove nests from oil and drain on a paper towel lined plate. Serve immediately with Soy Dipping sauce.