Tempura: Batter-Fried Vegetables

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Tempura: Batter-Fried Vegetables

Makes 6 to 8 servings

Time: About 40 minutes

 

Corn, grapeseed, canola, or other neutral oil for deep-frying

1-1/2 to 2 pounds assorted vegetables such as zucchini, eggplant, winter

squash or sweet potatoes, mushrooms, bell pepper, string beans, broccoli

or cauliflower, leeks, onions

3 egg yolks

2-1/2 cups all-purpose flour

Soy sauce or lemon wedges for dipping

 

Put enough oil to come to a depth of at least 3 inches in a large, deep

saucepan - a larger pan with more oil will allow you to cook more at

once. Turn the heat to high until temperature reaches 350°F. Then

adjust heat as necessary to maintain this temperature. While the oil is

heating, prepare the vegetables.

 

When you are ready to cook, combine 2 cups water and 2 cups ice, letting

it sit for a minute, then measure 2 cups water from this. Beat lightly

with egg yolks and 1-1/2 cups of the flour. The batter should be lumpy

and quite thin.

Dredge the vegetables one piece at a time in the remaining flour and

then dip in the batter. Fry each piece until golden, turning once if

necessary, less than 5 minutes total. Drain on paper towels and serve

immediately, with the soy sauce or lemon wedges.