Pumpkin Tempura

Tempura refers to Japanese classic deep fried batter dipped seafood or vegetables. Common vegetables used are bell peppers, sweet potato, okra, carrot, eggplant, potato, lotus root, cucumber, mushroom, bamboo shoot, zucchini, etc.

Cora made pumpkin tempura in this week’s cooking class. She got some mini pumpkins which is very sweet, almost like sweet potato.


The pumpkin tempura was awesome and they just disappeared as fast as they came out from the wok.



  • 1 mini pumpkin, cut into thin slices
  • Tempura mix
  • ice cold water


Click link below for cooking instructions.


In high class Japanese restaurants, sesame oil or a mixture of sesame oil and cooking oil is used to fry the tempura to impart the extra nutty flavour.

_MG_5650_edited-1Prepare the batter by mixing the tempura mix with cold water. The batter is not thick and it’s ok to have some lumps.
_MG_5652_edited-1Dip the pumpkin slices in the batter.
_MG_5656_edited-1Deep fry the battered pumpkin slices in hot oil for 2 to 3 minutes. Place on a plate lined with paper towel to absorb the excess oil.

You should really give this a try at home. Everyone at the cooking club love this. It’s a sure winner. Thanks again, Cora for sharing this recipe.


7 thoughts on “Pumpkin Tempura

  1. Pingback: Pumpkin’s Culinary Potential
  2. Pingback: Pumpkin’s Culinary Potential | Sustainable Table
  3. Hi Suanne,

    That tempura looks like restaurant quality! I gotta get that tempura mix the next time I’m at our Korean market as it looks like it is Korean characters on the front of the package. Thanks for sharing this easy recipe with us!

  4. Hi Kirk: Are you gonna make tempura? Make it and post in on your blog!

    Hi Alex: Thanks for the visit from Melbourne. Melbourne is a very nice city.

  5. i think i’d try this durin my winter vac. i’ve been making some nice home-cooked meals these few days aha. first time here tho, but very nice blog 🙂

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