Captain Crunch Vegetable Tempura
Recipe adapted from Epicurious
  • a variety of veggies (sweet potatoes, green beans, cauliflower, mushrooms, onions)
  • 1 cup flour
  • ½ cup Captain Crunch, crunched
  • ¾ tbsp baking powder
  • 1 tbsp olive oil
  • 1¼ cup cold water
  • oil, for frying
  • ice
For dipping sauce
  • ¼ cup dashi or vegetable stock
  • ½ cup light soy sauce
  • 2 tsp fresh ginger, grated
  • ¼ cup mirin
  • 2 tbs honey
  1. Whisk together the sauce ingredients. Cover and refrigerate until ready to use.
  2. Trim all veggies and slice/cut into finger food-sized pieces.
  3. Bring a pot of water to boil. Drop in potatoes, green beans and cauliflower for 3-4 minutes. Remove to a bowl of ice water.
  4. Once veggies have cooled, remove to a paper towel-lined plate to dry.
  5. Pour oil in a sauce pan and heat. (About 325°F.)
  6. Whisk together flour, Captain Crunch, baking powder and iced cold water.
  7. When oil is heated, dip veggies in batter and carefully drop into hot oil. Make sure to turn as needed so all sides cook evenly. Leave in oil until a light golden brown, around 3-4 minutes.
  8. Remove to another paper towel-lined plate.
  9. Serve on pancake plate with sauce.
  10. Hey Chum, you got the eats?
Recipe by HoboTrashcan at