Spring is our favorite time to shake things up in the kitchen, and these Spring Onion Tempura with Ponzu Dipping Sauce have quickly become one of our go-to snacks. There’s just something magical about that whisper-light, crisp tempura batter wrapped around sweet spring onions, all dipped into a citrusy, umami-packed ponzu sauce. It’s bright, it’s flavorful, it’s addictive—and best of all, it’s totally vegan!
🌸 When Spring Onions Steal the Show
We always get overly excited when spring onions first appear at the farmer’s market. Those fresh, tender green shoots are a sure sign that winter is officially behind us. Normally we’d toss them into salads or stir-fries, but this year we decided they deserved the spotlight. So we thought: why not go full-on indulgent and make crispy vegan spring onion tempura? Let’s just say… best decision ever.
🍴✨ Light, Crisp, and Impossible to Resist
What makes tempura so special is that delicate, almost ethereal crunch. We worked on getting the batter just right: icy cold sparkling water, a light mix of flour and cornstarch, and minimal stirring. This way, the coating stays beautifully thin and shatters with each bite. When it hugs those sweet, slightly pungent spring onions, the result is the perfect crispy vegan appetizer for spring gatherings—light enough to snack endlessly, yet satisfying enough to impress even serious foodies.
🎉 Fun Tip! Keep It Cool 😎
For the crispiest tempura, make sure your batter is super cold. We even pop our mixing bowl in the fridge for a few minutes before making it!
🍋 The Perfect Dip: Homemade Vegan Ponzu Sauce
Let’s be real: as good as the tempura is, the ponzu dipping sauce might just steal the show. It’s salty, tangy, a little bit sweet, and packed with citrusy brightness. Traditional ponzu often includes fish-based ingredients, but we made ours 100% vegan using soy sauce, rice vinegar, fresh lemon juice, and a touch of maple syrup. That zesty kick transforms every bite of crunchy tempura into a full-on flavor explosion. Trust us—you’ll want to drizzle it on everything.
🥂 A Crowd-Pleaser for Any Occasion
These vegan tempura spring onions are ridiculously versatile. Serve them as an elegant starter at your next dinner party, whip up a batch for movie night, or even pack them in a lunchbox (yes, they stay surprisingly crispy!). They also pair wonderfully with a glass of chilled white wine, sparkling water with a squeeze of lime, or even a refreshing matcha tea. Simple, elegant, and totally addictive.
🌟 Serving Idea!
Sprinkle your finished tempura with a pinch of flaky sea salt or some finely grated lemon zest right before serving for an extra pop of flavor!
🌱 Easy, Fun, and 100% Plant-Based
One of the things we love most about this recipe is how it showcases simple, seasonal ingredients in a super fun way. You don’t need a deep fryer (a regular heavy-bottomed pan works fine), and the batter comes together in minutes. It’s the kind of easy vegan spring appetizer that looks way fancier than it actually is—our favorite kind of kitchen magic.
💬 Let’s Get Crispy Together!
Ingredients
For the Spring Onion Tempura:
- 8 –10 spring onions scallions, trimmed and halved lengthwise if thick
- 100 g ¾ cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- 180 ml ¾ cup ice-cold sparkling water
- Vegetable oil for frying
For the Vegan Ponzu Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 tbsp orange juice or yuzu, if available
- 1 tsp maple syrup or agave
- 1 tsp grated ginger optional
Instructions
- Prepare the Ponzu Sauce: In a small bowl, mix soy sauce, rice vinegar, lemon juice, orange juice, maple syrup, and optional ginger.
- Set aside to let the flavors meld.
- Make the Tempura Batter: In a mixing bowl, whisk flour, cornstarch, and salt together.
- Add ice-cold sparkling water and stir briefly—don’t overmix; a few lumps are okay.
- Heat the Oil: In a deep pan, heat oil to 170–180°C (340–355°F).
- Test by dropping a bit of batter in—if it sizzles and rises, it's ready.
- Fry the Spring Onions: Dip each spring onion into the batter and carefully lower into the oil.
- Fry in batches for 2–3 minutes, until lightly golden and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Plate the crispy spring onion tempura with a small dish of ponzu sauce on the side for dipping. Garnish with sesame seeds or chopped chives if desired.
Notes
- Keep the batter cold and fry in small batches for the crispiest result.
- Other veggies like zucchini or sweet potato can be added to the mix.
- For a gluten-free version, use rice flour and tamari.
Frequently Asked Questions About Our Spring Onion Tempura with Ponzu Dipping Sauce
🧅 What type of spring onions should I use for the tempura?
Use fresh, young spring onions with tender green tops. Thicker green onions or scallions work too—just slice them lengthwise if they’re large.
🍤 Is the tempura batter vegan?
Yes! The batter is made without eggs or dairy, using simple ingredients like flour, cornstarch, and sparkling water for that light, crispy texture.
🍋 What is ponzu sauce, and is it vegan?
Ponzu is a citrusy Japanese sauce traditionally made with soy sauce, rice vinegar, and citrus juice. Our version is fully vegan and adds a bright, zesty contrast to the crispy tempura.
🔥 Can I make the tempura ahead of time?
Tempura is best enjoyed fresh to maintain its crispiness. However, you can prepare the ponzu sauce and cut the spring onions ahead of time to save prep work.
🥢 Can I air-fry the spring onion tempura instead of deep-frying?
While deep-frying gives the best traditional crunch, you can try air-frying at 400°F (200°C) until golden. The texture might be slightly less airy but still delicious.
🌱 What other vegetables can I tempura fry using this recipe?
This batter works beautifully with vegetables like sweet potato slices, zucchini, asparagus, or bell peppers—perfect for a mixed vegan tempura platter!
Crispy, zesty, and light, these Spring Onion Tempura with Ponzu Dipping Sauce are a fun and flavorful vegan appetizer everyone will love!
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