Garden Vegetable Tempura Fritters
with Rice, Pickles, Sweet Soy–Ponzu Sauce & Spicy Mayo
Crispy fritters are always a hit, especially when paired with spicy mayo and sweet soy–ponzu sauce for dipping! Scallions, cabbage, carrot, green beans, and onion are tossed in tempura batter, then fried to golden-brown perfection in a hot skillet. Quick-pickled cucumber and fluffy white rice round out this crunchy, colorful meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
6 ounce
Green Beans
5 teaspoon
Rice Wine Vinegar
1 unit
Onion
¾ cup
White Rice
4 tablespoon
Spicy Mayo
(Contains: Soy, Wheat, Eggs)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
4 ounce
Red Cabbage and Carrot Mix
164 g
Tempura Batter Mix
(Contains: Wheat, Eggs, Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
6 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Thinly slice cucumber into rounds. Trim scallions; thinly slice greens and cut whites into 1-inch pieces. Trim green beans if necessary; cut into 1-inch pieces. Halve, peel, and thinly slice onion.
In a small bowl, combine cucumber, scallion greens, vinegar, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Refrigerate, stirring occasionally, until ready to serve.
In a large bowl, whisk together tempura batter mix, garlic powder, ⅔ cup cold water (1⅓ cups for 4 servings), and salt (we used 1 tsp; 2 tsp for 4).
Add scallion whites, green beans, onion, and cabbage and carrot mix to bowl with batter. Stir until veggies are thoroughly coated.
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add heaping ⅓-cup scoops of batter. TIP: Add batter close to the pan to avoid splatter. You may need to work in batches, adding more oil as needed and adjusting the heat if fritters are browning too quickly. You can also make smaller fritters if you like!
Lightly press down on tops of fritters with a spatula until about 1 inch thick. Cook until golden brown and crisp, 3-4 minutes per side.
Using a slotted spoon, carefully transfer fritters to a paper-towel-lined plate. Blot tops of fritters with paper towels. Season with a pinch of salt.
While fritters cook, in a second small bowl, combine ponzu and sweet soy glaze.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Divide rice, fritters, and pickles (draining first) between plates in separate sections. Serve with sweet soy–ponzu sauce and spicy mayo for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious taste, especially with the dipping sauces. Some found it bland; adding extra seasoning could boost flavor 🍲.
- Ease of prep: While some found it quick and easy, others felt it was time-consuming and messy to fry the fritters.
- Suggestions: Consider cutting veggies smaller for easier frying. Try making thinner fritters and cooking at a higher heat for better crispiness.
- Portions: Generous servings; many had leftovers. Some found it too filling with the amount of rice provided.
- Texture: Some enjoyed the crunchiness, while others found the fritters too greasy or mushy inside.
- Reheating: Leftovers reheated well in an air fryer, though some felt the dish was best eaten fresh.
