Tempura Pumpkin and Green Bean Fritters with Dipping Sauce
Light and crispy tempura batter envelops sweet pumpkin and tender green beans, served with a savory soy-based dipping sauce for an irresistible Japanese appetizer. This japanese (vegetarian) ready in about 30 minutes pairs kabocha pumpkin, green beans, tempura flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g, peeled and sliced into 1/4-inch strips kabocha pumpkin
- 100 g, trimmed green beans
- 1 cup tempura flour
- 3/4 cup ice-cold water
- 1 egg yolk
- for deep frying vegetable oil
- 3 tbsp soy sauce
- 1/4 cup dashi stock
- 1 tbsp mirin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 1 cup tempura flour, 3/4 cup ice-cold water, and 1 egg yolk gently until just combined; lumps are okay to keep batter light. Keep batter chilled.
- Step 2: Heat vegetable oil in a deep pot to 350°F (175°C) for frying.
- Step 3: Dip 200 g sliced kabocha pumpkin strips and 100 g trimmed green beans individually into the tempura batter, letting excess drip off.
- Step 4: Fry the battered vegetables in batches for 2-3 minutes until the tempura coating is crisp and light golden. Drain on paper towels.
- Step 5: For the dipping sauce, combine 3 tbsp soy sauce, 1/4 cup dashi stock, and 1 tbsp mirin in a small bowl.
- Step 6: Serve tempura hot with the dipping sauce on the side for dipping.
Frequently asked questions
How long does Tempura Pumpkin and Green Bean Fritters with Dipping Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tempura Pumpkin and Green Bean Fritters with Dipping Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kabocha pumpkin from drying out.
Can I substitute ingredients in Tempura Pumpkin and Green Bean Fritters with Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tempura Pumpkin and Green Bean Fritters with Dipping Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tempura Pumpkin and Green Bean Fritters with Dipping Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The dipping sauce was divine. My family couldn't get enough of these fritters!
- ★★★★★
These fritters were a hit at my dinner party! The tempura was perfectly crisp and the pumpkin added a lovely sweetness.
- ★★★★☆
The fritters were delicious, but the dipping sauce was slightly bland for my taste. I added a pinch of soy sauce to fix it.
