Japanese Vegetable Tempura
- 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.
- 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.