Vegetable Tempura with Sriracha Dipping Sauce

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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For Vegetable Tempura:
(12) each Broccoli Florets
(1) each Onion, cut into rings
(4) each Bella Fina® Peppers, cut into strips
24 ounces Tempura Mix
24 fluid ounces ice water
1 teaspoon kosher salt
2 quarts Oil

For Sriracha Dipping Sauce:
½ cup mayonnaise
7 Tablespoons Sriracha pepper sauce
½ teaspoon kosher salt
¼ teaspoon Shichimi Togarashi spice


For Vegetable Tempura:
Pre-heat Oil to 345°F in deep fryer. Place ice water in mixing bowl and add 16 oz. of tempura mix. Whisk until large lumps disappear (do not over mix). Toss the vegetables in the remaining dry tempura mix, then into tempura batter, coating completely. Drain off excess batter and drop gently into oil. Fry until golden brown, turning once to brown evenly, about 4 minutes. Serve immediately with Sriracha dipping sauce.

For Sriracha Dipping Sauce:
Combine all ingredients and refrigerate until serving.

Serves: 4

By Chef Allison Rittman, C.R.C.