Japanese Vegetable Tempura

Ingredients

  • 2 zucchini
  • 1/2 egg plant
  • 1 large carrot
  • 1/2 small Spanish onion
  • 1 egg
  • 1/2 cup iced water
  • 1 cup ap flour
  • kosher salt and fresh cracked black pepper
  • vegetable for frying
  • lemon slices and soy sauce for serving

Tempura is a Japanese type of savory fritter. The secret of making the incredibly light batter is to use really cold water, and to have the oil at the right temperature before frying.

Directions:

  • With a vegetable peeler, remove the skin from the zucchini, carrot and egg plant.
  • Cut the vegetables into strips measuring about 3-4 inches long and 1/8 inch wide.
  • Place vegetables in a colander and sprinkle with salt. Leave for 30 minutes, then rinse under cold running water to remove all traces of salt. Drain and dry with paper towels.
  • Thinly slice the onion form top to the base. Separate the layers so that there are long fine strips.
  • Mix all the vegetables together and season with salt and pepper.
  • Make the batter immediately before frying, as it should not be left to stand.
  • Mix the egg and iced water in a bowl, then sift in the flour. Gently mix, but take care not to over mix. The batter should remain fairly lumpy.
  • Add the vegetables to the batter and mix to combine and coat.
  • Fill a large sauce pan or wok 1/3 full of oil and heat to 350 degrees.
  • Scoop up a generous tbs of the mixture at a time and carefully lower it into the oil.
  • Deep fry in batches for about 3 minutes or until golden brown and crisp.
  • Remove with a slotted spoon and drain on paper towels.
  • Serve each portion with slices of lemon and soy sauce for dipping.

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