Some good deep-friend tempura recipes include shrimp tempura from Robert Irvine and green bean and asparagus tempura from Giada De Laurentiis. Both recipes serve four and take less than 20 minutes to cook.
To make shrimp tempura, mix 1 1/2 cups of flour, 3/4 cup of cornstarch, 2 teaspoons of curry powder and 4 1/2 teaspoons of baking powder in a bowl. Dredge 1 pound of shrimp into the mix and set aside, and then add 12 ounces of cold seltzer, while mixing, into a batter. Season with pepper and salt. Use a deep fryer with canola oil at 375 F. Thread the shrimp to skewers, pour the batter into a pie plate, and then dip the skewer into the batter before dipping into the deep-fryer. Fry until brown, and serve.
To make green bean and asparagus tempura, fill a large saucepan about 1/3 full with vegetable oil, and heat it over medium heat until it reaches 375 F. While the oil heats, whisk 1 1/4 cup of flour and 1/4 teaspoon each of baking powder and baking soda. Add 1 cup of club soda, 1 tablespoon of sesame oil, and stir until it is lumpy. Dip the vegetables into the batter, fry them until golden (about 60 seconds), and then dry them on paper towels before serving with dipping sauce.