Tempura: Batter-Fried Vegetables

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Tempura: Batter-Fried Vegetables

 

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.

Yields 6 to 8

servings.